SWEET LAND OF LIBERTY is a great idea but not fully realized. When I read it, I began to understand what I had hoped it would be from its description. I wanted something like Christopher Kimball’s voice and curiosity paired with a true historical perspective of pie in the U.S. So, perhaps someone with the capacity to place food in a political and historic perspective with some wit. I’m not sure 11 pies are a sufficient number, or that these 11 are even the most interesting. This book just wasn’t enough for me and none of the recipes called to me from the pages. But, gosh, I hope someone takes this idea and runs with it. I received my copy from the publisher through NetGalley.

The word "pie" just sparks memories that cross racial, social, and economic divides. Some of my most vivid memories of my maternal grandmother involve pie-making. We had a small orchard and she made divine peach and apple (combined) pies with elaborate lattice top crusts. My 84-year-old dad is an avid baker and makes the best peach cobblers and pecan pies you've ever tasted--he's getting a print copy of this book for Christmas and he'll find it fascinating!

In addition to giving the background on where our favorite pies came from and how they changed over the years, Anastopoulo provides recipes and expert advice. This title is both educational and entertaining. I began thinking of folks I'll recommend it to as soon as I began reading it. It's a fun Fall read even if you're not going to start baking!

Thank you to ABRAMS and to NetGalley for an ARC of this book.

What's not to like about this book? It's all about PIE! Really this book tells history and uses pies to do it. This was the book that I didn't know was missing in my life. What a neat book. I think that this would be a great gift for people who enjoy baking or history.

What a fabulous way to teach history. This would be excellent in school. I bake a lot and I have never thought of the food I was making in this way. This would certainly provide interesting conversation around tge Thanksgiving table. And what a fabulous Christmas gift this would make.

I love food history, so a history of America through pies? I was definitely sold. From apple pie, pumpkin pie, bean pie, quiche, and more, this is an insightful, entertaining, and revealing look at pie history and culture in the USA. (Including recipes!)

Many thanks to Abrams and NetGalley for a digital review copy in exchange for an honest review.

Learning the history of pies and then also getting recipes too...what a great combo. Now its just time to decide which pie to make first.
Thank you to NetGalley, Abrams Press, and Rossi Anastopouloor for this advance read.

What I Loved:
1. The cover and the premise - PIE!!
2. The historical information told through history as linked to pies. History is not pretty and some might find the linkage to pies not logical but the author does a good job in making the information "digestable" and I would hope attracts people who will learn through the reading of this book.

What I wanted more of:
1. There was a chance to dive deeper into some of the chapters.
2. Some of the chapters felt forced - I wanted them to be richer in content and more consistent with the rest of the book.


Thank you to Abrams Press and NetGally for allowing me to read and review this book.

This is American history explained through the guise of eleven different flavored pies. Of course, there's the stories behind the apple and pumpkin pies, and the surprising stories of Karo corn syrup, Jell-O, and Ritz crackers. And life in America cannot be told without touching on the racism issues that have prevailed over the past several centuries. But the author, in this book, seems to always connect every pie to racial circumstances.

In the description for this book, the words "delightful", "charming" and "good humor" are mentioned by the publisher. I found none of these terms applicable. Three stars may be too many for this book but, then again, it's a book about PIE!

I finished this book on 9/3/2022

I found this book a bit tedious and agree as one reviewer stated that it does go into a lot of racism throughout history.

I found that there was a lot of research that went into this book, and really appreciate that aspect, but there was quite a bit of rhetorical content and 'I'll come to that later.' Why even mention it now then.

I must admit, I am really bad about reading a books summary. I liked the front cover and the Title, not sure what I was getting into. I found the recipes interesting and how each pie pertained to our history, but it seemed to be very long winded and political. Thus my 3-star review.

So fascinating! Absolutely loved this topic, really fun twist on foodie lit. Full review to come in time for pub date!

I absolutely loved the take of learning about important US history events that are centered around pies we all know and love! I will absolutely be trying many of the recipes included in the book also. The humor that is added makes it so it doesn't feel like you are reading a history text book, but you are still learning things. Will most likely be purchasing this book for a few friends and family!

This book promises to give the history of America and some of its favorite pies, and it doesn’t disappoint. From classic apple to the more modern inventions such as bean pie and all of the pudding-mix pies, Anastopoulo explores what our food says about us and our history. She’s not afraid to shatter myths about beloved desserts (apple pie originated in Europe!), and her conversational style and snarky humor kept me turning pages. My only hang-up was her treatment of pumpkin pie. Yes, it’s an example of colonialism at its worst, but so are any of the pies with African American roots. Why did the author say we shouldn’t enjoy pumpkin pie today when molasses pie got a big thumbs-up? That’s the only part that didn’t ring true for me. Overall, a delightful, and insightful view of America and its sweet tooth.

I think the concept of this book is brilliant. However, the tone is so negative. There is important history in this book, and I think it’s important to to know and share that history. But for a book seemingly about pie, it comes across like “you can’t eat that pie.”

I love history, cooking and baking, so this was such a nice find for myself honestly :)
As someone who's not used to US history and culinary, it was really nice and interesting learning a bit of both.
I had a lovely time with this book and would love to try some os these recipes!

I love food history! Food is a strong part of culture, and this book really dives deep into the origins of pie. I was surprised to learn about a couple pies I have never heard of, and I appreciate the recipes that accompanied each chapter. This was definitely a text that will surprise you and you will learn more about pie than you could ever imagine! And, gain some delicious recipes along the way. Thank you to Abrams Press and Netgalley for the review e-copy in exchange for a fair review.

As an avid backer and pie lover, this book was a big disappointment. I am not a history lover and I do not want nor enjoy revisiting all the mistakes our ancestors have made. Which we currently continue to make with mistreatment of others and our own prejudice. I wanted to learn about the eleven types of pies, where they came from and how they got started. But it was berried so far into the text that I missed most of it. I have another book called The Book On Pie by Erin Jeanne McDowell. I use it all the time and I was hoping to be able to us this one in the same way, but can not.
I do want to thank Abrams Press and NetGally for allowing me to read and review this book. The opinions expressed in this review are my own.

This book tells the history of America through different types of pie. As someone who has lived in six different states in nearly every corner of the US, I have eaten my fair share of different types of pies, so I was very excited to read this one. It fell a little flat (just like overcooked meringue). I feel like the overall topic could have been refined to only address the history of race in America through pie. As another reviewer mentioned, the more recent event chapters felt a little forced in their relation to pies. Overall it is still an interesting topic and I am a big fan of micro-histories of bizarre yet ubiquitous topics such as pie.

*I received a copy of this book on NetGalley in exchange for an honest review. Thank you to the author, publisher, and NetGalley for this opportunity*

SWEET LAND OF LIBERTY is a conversational deep-dive into American history and it's relation to pies. This book is not just about pies (although they obviously power the whole book)-- Anastopoulo discusses Native American and Pilgrim relations (and the subsequent treatment of Native Americans), slavery, black nationalism, toxic masculinity, capitalism, and more. It features small chapters discussing more outlier pies, such as my beloved Derby Pie and Indiana Sugar Pie, and the Hawaiian Chocolate Haupia Pie, without the deeper dive in its history and relation to the USA.

This book is fun, incredibly well researched, and is a great option for someone looking for a casual non-fiction read! It was easy to put down and return to, and I did end up learning quite a bit!

Equal parts history book and cookbook. Written with grace and humor, and some very handy recipes! I was pleasantly surprised by the author's choice to include a recipe fir Maple Pumpkin Pudding (or, a crustless pumpkin pie) when discussing the history of American Thanksgiving. "It’s made with all pre-colonial ingredients, meaning nothing that arrived here as a result of European settlement: pumpkin, maple syrup, corn, and pecans. If you do make it for a holiday, use it as an entry point to discuss why certain traditional recipes (like classic pumpkin pie) look the way they do, and what that legacy means for the people who live in America in both the past and present." I can't wait to share this book, and I plan to include it in our library's collection! This could be a handy edition to a school library or a resource for teachers.

This book was a fun, informational look at American history and food culture through an unusual lens: pie. I enjoyed the insights shared about how apple pie became a litmus test for how American or otherwise someone or something was, as well as the history behind pumpkin pie, sweet potato pie, bean pie, and others. The included pie recipes are very much appreciated and I am eager to try them out while reflecting on pie and its place in both my life and others'. My one criticism is that some chapters were startlingly short and seemed to abruptly break up the narrative of history. I would recommend this book to anyone interested in food history, food and culture, or anyone who enjoys a good slice of pie.