The Pie Room

80 Achievable and Show-Stopping Pies and Sides for Pie Lovers Everywhere

The Pie Room
Calum Franklin
RRP:
NZ$ 54.99
Our Price:
NZ$ 43.99
Hardback
h246 x 189mm - 288pg
24 Sep 2020 UK
International import eta 7-19 days
9781472973610
Out Of Stock
Currently no stock in-store, stock is sourced to your order
' Calum is the pie king' Jamie Oliver' If you want to know how to make a pie, Calum is your go-to man!' Tom KerridgeDiscover 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, veggie and meat, 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
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 *
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
Status: Active
ISBN-13: 9781472973610
Published: 24 Sep 2020
Published In: United Kingdom
Imprint: Bloomsbury Absolute
Publisher: Bloomsbury Publishing PLC
Format: Hardback
Height: 246mm
Width: 189mm
Weight: 1060g
Pages: 288

In stock - for items in stock we aim to dispatch the next business day. For delivery in NZ allow 2-5 business days, with rural taking a wee bit longer.

Locally sourced in NZ - stock comes from a NZ supplier with an approximate delivery of 7-15 business days.

International Imports - stock is imported into NZ, depending on air or sea shipping option from the international supplier stock can take 10-30 working days to arrive into NZ. 

Pre-order Titles - delivery will vary depending on where the title is published, if local stock is available in NZ then 5-7 business days, for international imports it can be 10-30 business days. In all cases we will access the quickest supply option.

Delivery Packaging - we ship all items in cardboard sleeves or by box with either packing paper or corn starch chips. (We avoid using plastics bubble bags)

Tracking - Orders are delivered by track and trace courier and are fully insured, tracking information will be sent by email once dispatched.

View our full Order & Delivery information