Pie fever has taken hold here at Cook the Vineyard, and by lucky coincidence there’s a brand new cookbook out with a little pie for every palate. We got a sneak peek at When Pies Fly and talked with author Cathy Barrow this week for the debut of our new feature, The Cook and The Book.

Cathy is the "Bring It" columnist for the Washington Post food section, and the award-winning author of Pie Squared and Mrs. Wheelbarrow's Practical Pantry. (She's also been vacationing on the Vineyard since 1975!) When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes has an astounding range of recipes (including thirteen different pie doughs), a beautiful design, and Cathy's trademark attention to detail, which means anyone can dive in and make a pretty and portable pastry, like the sweet Apple Funnel Cake Pie she shared with Cook the Vineyard. The Buttermilk Dough is a wonder, too.

Check out The Cook and the Book to learn more about Cathy and When Pies Fly.

In other news, we are officially obsessed with cauliflower (I know, not nearly as sexy as pie.) But this recipe for Roasted Cauliflower, Frisée, Apple and Walnut Salad does have apples in it (nice try), and to our thinking, is a great way to dress up roasted cauliflower. We saw beautiful frisée (also known as curly endive) at Cronig's this week. Just a little of it makes any salad prettier.

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