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

by Calum Franklin

Overview

'Calum is the pie king' Jamie Oliver

'If you want to know how to make a pie, Calum is your go-to man!' Tom Kerridge

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.

'I'd happily spend eternity eating chef Calum Franklin's pies.'
Grace Dent

Product Details

ISBN-13:	9781472973627
Publisher:	Bloomsbury Publishing
Publication date:	09/24/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	288
Sales rank:	784,925
File size:	115 MB
Note:	This product may take a few minutes to download.

About the Author

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

Table of Contents

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

Editorial Reviews

09/21/2020

Chef Franklin will charm home bakers with this delicious glimpse into the pastry magic that happens in the “Pie Room” at his Holborn Dining Room restaurant in London. Starting with “Tools & Techniques,” Franklin lays down building blocks including rolling pastry, then walks readers through essential equipment. Classic dough recipes follow, including choux, puff, filo, and brioche. Dishes skew toward the savory, and bakers can dream up elegant dinner parties to make prawn Thermidor vol-au-vents or up the home Friday-night ante with options including a Moroccan chickpea and feta pie that’s both elegant and substantial without taking hours to prepare, and kid-friendly surprises such as a “melting, gooey” mac ’n’ cheese pie. A handful of sweet options are featured, among them the always-in-style glazed apple tart (which feels wonderfully British as it suggests clotted cream spooned alongside), and a rhubarb and custard tart made with shortcrust pastry, topped with vanilla-infused custard, and arranged with rhubarb batons. A chapter on side dishes showcases some of the restaurant’s popular fare, with selections like “Perfect Hasselback Potatoes” and roasted carrots with cumin. Readers looking for hearty winter fare will want to give this a look. (Oct.)

Publishers Weekly

With the precision touch of a clockmaker, London chef Calum Franklin of The Pie Room, deals out fantasies crafted in flaky dough, egg-washed to the hilt, and filled with godly foodstuffs like potato dauphinois and caramelized onion or smoked haddock and sweet corn chowder. There is only one Pie Room, and it is here in all its steampiped and marbled glory, with Franklin’s crack team of chefs, we get a peek into the particular madness of the British tradition of pie, its two-fisted appeal of practicality and frugalness (make a filling with humble ingredients, cover it with dough, feed people) and the glory of what the stunning summation of that comforting equation can truly be. - Thrillist

"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 Franklin will charm home bakers with this delicious glimpse into the pastry magic that happens in the 'Pie Room' at his Holborn Dining Room restaurant in London. . . Readers looking for hearty winter fare will want to give this a look." - Publishers Weekly

"Chef Calum is not only inspiring a generation of cooks, but reminding a country of its remarkable culinary contribution." - Josh Niland

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

From the Publisher