The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)Calum Franklin (author)
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London’s King of Pies shares his best recipes, from beef Wellington to rhubarb tarts, as well as a host of technical tips for mastering the perfect crust and more.
Shortlisted for the Fortnum & Mason Food and Drink Book Awards 2021
Discover the definitive pie bible from self-confessed pastry deviant, chef and London's King of Pies, Calum Franklin. Calum knows good pies and in his debut cookbook, The Pie Room, he presents a treasure trove of recipes for some of his favourite ever pastry dishes.
Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts.
Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers. Say hello to your new foodie obsession and get ready to create your very own pie masterpiece.
Publisher: Bloomsbury Publishing PLC
Number of pages: 288
Weight: 1038 g
Dimensions: 246 x 189 mm
'Calum is the pie king' - Jamie Oliver
'There is no one else I know who has the passion, heart and soul for meat wrapped in hot water pastry. If you want to know how to make a pie, Calum is your go-to man!' - Tom Kerridge
'This book is everything I dreamt it would be - technically challenging, creatively mind-blowing and packed full of recipes that will make you salivate... Devour this book, read, learn and cook from the creatively talented Piemeister Mr Calum Franklin.' - Simon Rimmer
'Chef Calum is not only inspiring a generation of cooks, but reminding a country of its remarkable culinary contribution.' - Josh Niland
'I must give thanks for chef Calum Franklin and his pie-fetishising menu at the Holborn Dining Room' - Jay Rayner, The Guardian
'I'd happily spend eternity eating chef Calum Franklin's pies.' - Grace Dent, Evening Standard
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Bought as a Christmas gift so unable to really comment on the book - looks good though.
This is an excellent book for somebody that is into savoury baking. The recipes are clear and alternatives are given for different levels and skills. The book is not an everyday cookbook, these are projects for... More
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