The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)
  • The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)
  • The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)
  • The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)
  • The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)
  • The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)
  • The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)
  • The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)
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The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback) The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback) The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback) The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback) The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback) The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)

The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere (Hardback)

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£26.00
Hardback 288 Pages
Published: 24/09/2020
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Waterstones Says

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
ISBN: 9781472973610
Number of pages: 288
Weight: 1038 g
Dimensions: 246 x 189 mm


MEDIA REVIEWS

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

If you’re in need of something to lift your spirits, look no further than The Pie Room by Calum Franklin. - Nigella Lawson

This is a no-brainer. If you like making pies you have to have this. - Diana Henry, The Daily Telegraph

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

The book is a lattice of history and technique, it talks of flour and pastry and prepping, of tins and egg washing and all sorts of other things. The photographs stun, the writing has a certain modest style. There is a rather charming chapter dedicated to his team. Mostly, though, the book is incredibly helpful: followed carefully, you image even the most daunting creation is within grasping distance. In other words, he's made it look easy. - Evening Standard

If anyone is qualified to share his pastry expertise, it’s the man single-handedly responsible for reviving London’s pie scene, chef Calum Franklin. - Muddy Stilettos

The 'pie bible', offering everything from humble standards to elaborate mind-blowers, both sweet and savoury. - Strong Words

Calum Franklin is as much architect and draughtsman as he is chef, his delicate pastry work without compare... Here he gives a masterclass in pasties, wellingtons, lattices, tarts, quiches - anything and everything that could conceivably go under the name of a pie. The perfect comfort food book for winter nights. - Times

Buy it for authority and clarity. Henry VIII would approve. - The Observer Food Monthly

Gaze at [Calum's] magnificent creations, then follow his no-nonsense recipes. A flour-dusted love story. - Tom Parker Bowles, Daily Mail

The book is beautifully illustrated, cleverly designed and a pie-above-them-all. - Consommé Magazine

A must buy if you're a fan of this enduring British classic... Each [recipe] is as mouth-watering as the next. - Britain Magazine

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“Christmas”

Bought as a Christmas gift so unable to really comment on the book - looks good though.

Hardback edition
Helpful? Upvote 23

“Perfect Present”

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

Hardback edition
Helpful? Upvote 16

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