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The Pie Room
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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

Promotional Information

Delve head first into these mouth-watering, pie-filled pages; the definitive pie bible from Calum Franklin

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

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. * Consomme Magazine *

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