The Pie Room

Enter the world of London’s Pie Room.When Calum Franklin unearthed a selection of beautiful original pie moulds, it was enough to set his imagination free. The Pie Room was born.Steeped in tradition, with marble worktops, sumptuous pie moulds and a pie window to the street, Calum has created the ultimate destination for pie lovers the world over.The Pie Room is a treasure trove of delicacies, and in this, his debut cookbook, Calum walks you through some of his favourite recipes, including a range of humble British pies and tarts – such as the ultimate sausage roll, cheesy dauphinoise pie, chicken and mushroom pie, glazed apple tart or even a rhubarb and custard tart – all absolutely bursting with flavour that will wow anyone who comes to your table.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, as well as a step-by-step guide for making puff pastry. Each and every perfectly crafted pie is accompanied by beautiful photography from John Carey, enabling you to create your very own pie masterpieces and beautiful pastry designs.

“With the precision touch of a clockmaker, London chef Calum Franklin of The Pie Room , deals out fantasies crafted in flaky dough, egg-washed to the hilt, and filled with godly foodstuffs like potato dauphinois and caramelized onion or smoked haddock and sweet corn chowder. There is only one Pie Room, and it is here in all its steampiped and marbled glory, with Franklin's crack team of chefs, we get a peek into the particular madness of the British tradition of pie, its two-fisted appeal of practicality and frugalness (make a filling with humble ingredients, cover it with dough, feed people) and the glory of what the stunning summation of that comforting equation can truly be. - Thrillist "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 "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 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. . . Readers looking for hearty winter fare will want to give this a look." - Publishers Weekly "Chef Calum is not only inspiring a generation of cooks, but reminding a country of its remarkable culinary contribution." - Josh Niland "If you're in need of something to lift your spirits, look no further than The Pie Room by Calum Franklin." - Nigella Lawson”

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. Consommé Magazine
A must buy if you're a fan of this enduring British classic... Each [recipe] is as mouth-watering as the next. Britain Magazine

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

This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.