There’s a new voice in the next Spokesman-Review Food section.

Pie School instructor, cookbook author and pie-maker extraordinaire Kate Lebo compares three cookbooks and shares a recipe in her first “Cooking the Books” column.

Her name might sound familiar. The newly transplanted Spokane resident – she moved here in March – has collaborated with Sam Ligon, a professor at the Inland Northwest Center for Writers at Eastern Washington University, to host annual Pie and Whiskey readings in Spokane. The fourth event took place in April.

The Aug. 12 Food section features her essay as well as a little invention called Breakfast Pizza. Senior correspondent Lorie Hutson writes this month’s “Breakfast Together," a take on her regular “Dinner Together” column.

Look for a “Just Picked” column on poblano peppers, too. And, as always, the weekly “Fresh Sheet” feature spotlights food-related tidbits.

Meantime, here's an excerpt from Lebo’s upcoming column:

 

“Cooks believe in books. I’m speaking for myself here, but there’s evidence to indicate I’m not alone. While Amazon and blogs gut conventional publishing and reinvent the ways average people learn to cook, cookbooks remain one of the only dependably profitable genres of the industry.

Don’t get me wrong, cooks believe in the Internet, too – it is marvelous to type the contents of my crisper into a search box at Epicurious, Food52, or AllRecipes.com and be immediately presented with a Google’s-worth of suitable menus. Still, I want pages and text, spines and covers, paper and ink. I want real cookbooks.”

­­– Kate Lebo

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