The pie room / Calum Franklin.
By: Franklin, Calum [author]
.
Material type: 
BookPublisher: London : Bloomsbury Absolute, 2020Copyright date: ©2020Description: 285 pages : color illustrations, 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781472973610 (hardback); 1472973615 (hardback).Subject(s): Pies | Baking | Dough | PastryDDC classification: 641.8652 | Item type | Current library | Call number | Status | Notes | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Lending | 641.8652 (Browse shelf(Opens below)) | Available | MTU Cork Module HOSP7080 - Core reading. | 00220703 | |
| General lending | MTU Bishopstown Library Lending | 641.8652 (Browse shelf(Opens below)) | Available | MTU Cork Module HOSP7080 - Core reading. | 00220702 |
Enhanced descriptions from Syndetics:
'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
Loved this? Check out The Modern Pie Maker , available now!
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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
Includes index.
Introduction -- Tools & techniques -- Pastry doughs -- Starters and snacks -- Vegetable pies -- Fish and shellfish pies -- Meat and poultry pies -- Grand party pieces -- Puddings -- Perfect side dishes -- Accompaniments, Sauces & Basics.
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.
MTU Cork Module HOSP7080 - Core reading.
Reviews provided by Syndetics
Publishers Weekly Review
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.)Author notes provided by Syndetics
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. In 2024 he opened Public House, a British brasserie, in the heart of Paris.
@chefcalum