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Farm to Fork
Provenance
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
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
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
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
