Zusatztext A must buy if you're a fan of this enduring British classic... Each [recipe] is as mouth-watering as the next. Informationen zum Autor Through skill, creativity and craft, Calum Franklin has elevated British pie making into an art form. A self-confessed pastry deviant, he has been dubbed London's King of Pies. His love for savoury pastry knows no bounds and he brings his passion to life both in his award-winning restaurants and in his cookbooks. Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants including The Ivy, Chapter One and Aurora, prior to opening Holborn Dining Room in 2014 and The Pie Room in 2018. In 2024 Calum expanded his culinary footprint internationally with the opening of Public House, a British Brasserie in the heart of Paris, and later that year relaunched The Georgian, the flagship restaurant of the iconic London department store, Harrods. In late 2025 Calum and his partners Paul Shearing and Hervé Deville formed the bespoke pie company, The House of Pies, with the aim of elevating pie culture across the UK's retail market. Calum's bestselling debut cookbook, The Pie Room , was published in 2020. The Modern Pie Maker is his second book. He is a judge for The British Pie Awards and in 2024 was inducted as an honouree member of the Confrérie du Pâté-Croûte. @chefcalum Klappentext '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 Winner of the Debut Cookbook in the Fortnum & Mason Food and Drink Awards 2021Shortlisted for First Book Award in the Guild of Food Writers Awards Times Food Book of the Year 2020 The Observer Food Monthly Book of the Year 2020 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, 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 Delve head first into these mouth-watering, pie-filled pages; the definitive pie bible from Calum Franklin Zusammenfassung Delve head first into these mouth-watering, pie-filled pages; the definitive pie bible from Calum Franklin Inhaltsverzeichnis 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 ...

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

Autorentext

Through skill, creativity and craft, Calum Franklin has elevated British pie making into an art form. A self-confessed pastry deviant, he has been dubbed London's King of Pies. His love for savoury pastry knows no bounds and he brings his passion to life both in his award-winning restaurants and in his cookbooks.

Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants including The Ivy, Chapter One and Aurora, prior to opening Holborn Dining Room in 2014 and The Pie Room in 2018.

In 2024 Calum expanded his culinary footprint internationally with the opening of Public House, a British Brasserie in the heart of Paris, and later that year relaunched The Georgian, the flagship restaurant of the iconic London department store, Harrods.

In late 2025 Calum and his partners Paul Shearing and Hervé Deville formed the bespoke pie company, The House of Pies, with the aim of elevating pie culture across the UK's retail market.

Calum's bestselling debut cookbook, The Pie Room, was published in 2020. The Modern Pie Maker is his second book. He is a judge for The British Pie Awards and in 2024 was inducted as an honouree member of the Confrérie du Pâté-Croûte.

@chefcalum

Klappentext

'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 pastry dishes. Want to learn how to create the ultimate sausage roll or have you ever wished to master the humble chicken and mushroom pie? Well look no further; in this collection of recipes, you'll 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 and much much more.

Alongside the recipes, Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find tips and tricks for how to properly line pie tins, or 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

**Watch out for Calum's new book, The Modern Pie Maker, available to preorder!
**
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Winner of the Debut Cookbook in the Fortnum & Mason Food and Drink Awards 2021
Shortlisted for First Book Award in the Guild of Food Writers Awards
Times Food Book of the Year 2020
The Observer Food Monthly Book of the Year 2020

Inhalt

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