The pie room

Calum Franklin
Book - 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"--

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Barcode Status Material Type CallNumber Availability
37413318765460 Available Non-fiction 641.8652 FRANKLI  Place a Hold
Bibliographic Details
Main Author: Franklin, Calum (Author)
Format: Book
Language:English
Published: London : Bloomsbury Absolute, 2020.
Subjects:

MARC

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264 1 |a London :  |b Bloomsbury Absolute,  |c 2020. 
300 |a 285 pages :  |b color illustrations ;  |c 26 cm 
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337 |a unmediated  |2 rdamedia 
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500 |a Originally published: London: Pavilion, 2020. 
500 |a Includes index. 
520 |a "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"--  |c Provided by publisher. 
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