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The Book of Difficult Fruit

Inspired by twenty-six fruits, the essayist, poet, and pie lady Kate Lebo expertly blends natural, culinary, medical, and personal history. Out now from FSG and Picador.

“[A] dazzling, thorny new essay collection”
—Samin Nosrat, The New York Times

**New York Magazine Best Book of the Year (so far)**
**Shortlisted for the 2022 PNBA Award**
**NPR “Books We Love” pick**

Events

Sept 17 – Montana Book Festival, virtual event with The Write Question’s Lauren Korn, 7 pm PST. Register here.

Sept 22 – in conversation with Peter Hoffman, celebrated chef and author of What’s Good?, on the connections our books make between cooking, natural science, and memoir. Virtual event with Watchung Booksellers, 7:30 pm EST. Register here.

Sept 24 – Books are Made of Other Books, a reading and conversation with Samuel Ligon, author of Miller Cane, a True and Exact History, on research, fact checking (or lack thereof), and the books that influenced us as we wrote their own most recent books. In person (vaccinated & masked) at Auntie’s Bookstore in Spokane, WA, 7 pm PST.

October 3 – Brooklyn Book Festival, conversation with Hetty McKinnon (From Asia with Love) and Vallery Lomas (Life is What You Bake It), hosted by Elazar Sontag, 11 am Mainstage.

November 11 – reading with Lisa Wells, author of Believers, hosted virtually by Elliott Bay Book Company, 6 pm PST. Register here.

November 13 – conversation with Cecily Wong, author of Gastro Obscura, hosted by Liz Crain (Dumplings Equal Love) for the Portland Book Festival, Winningstad Theater, Portland, OR, 10 am PST. More info.

December 8 – in conversation with Katie Quinn, author of Cheese, Wine, and Bread, hosted virtually by Book Larder, 5 pm PST. Register here.

Read My Latest

A Place You Went to Eat in The Inlander

Pit of Despair in Harper’s Magazine

A Secret, Symbolic History of Pomegranates on Literary Hub

This Is Our Birth Announcement in The Inlander

Take A Class

I’ll teach a nonfiction workshop online for Richard Hugo House in spring 2022. More details soon.

I teach pie-making lessons in private homes and for culinary centers throughout the nation. Find out more here.