Introduction Pastry dough recipes Techniques and tools Starters and snacks Vegetable pies Fish and shellfish pies Meat and poultry pies Grand party pieces Puddings Perfect sides Accompaniments Sauces Basics Index Acknowledgements About the author
Delve head-first into these mouth-watering, pie-filled pages; the definitive pie bible from Calum Franklin
A self-confessed pastry deviant, Calum Franklin is fast becoming London’s King of Pies. His love of pie knows no bounds, and he brings his passion to life within these pages. Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants including The Ivy and Aurora, and was the Senior Sous Chef at Roast in Borough Market, prior to heading up the kitchen at Holborn Dining Room. @chefcalum
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.
*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
*The Guardian*
I’d happily spend eternity eating chef Calum Franklin’s pies.
*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.
*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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