The Pie Room
80 achievable and show-stopping pies and sides for pie lovers everywhere
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- 249,00 kr
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- 249,00 kr
Publisher Description
'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
PUBLISHERS WEEKLY
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.
