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The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere Copertina rigida – 24 settembre 2020
Calum Franklin (Autore) Scopri tutti i libri, leggi le informazioni sull'autore e molto altro. Vedi Risultati di ricerca per questo autore |
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'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 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
- Lunghezza stampa288 pagine
- LinguaInglese
- EditoreBloomsbury Absolute
- Data di pubblicazione24 settembre 2020
- Dimensioni19.56 x 2.92 x 25.4 cm
- ISBN-101472973615
- ISBN-13978-1472973610
I clienti che hanno visto questo articolo hanno visto anche
- Art of the Pie: A Practical Guide to Homemade Crusts, Fillings and LifeKate McdermottCopertina rigida
Descrizione prodotto
Recensione
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
Descrizione del libro
L'autore
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
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Dettagli prodotto
- Editore : Bloomsbury Absolute (24 settembre 2020)
- Lingua : Inglese
- Copertina rigida : 288 pagine
- ISBN-10 : 1472973615
- ISBN-13 : 978-1472973610
- Peso articolo : 1.04 kg
- Dimensioni : 19.56 x 2.92 x 25.4 cm
- Posizione nella classifica Bestseller di Amazon: n. 246 in Torte, dolci da forno e gelati
- n. 444 in Dolci e dessert
- n. 109,125 in Libri in inglese
- Recensioni dei clienti:
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From the first page it is clear that the author lives and breathes pies and it's no surprise he has mastered the art. The book begins with the basics, the various equipment used throughout the book and the techniques to go with them including eggwashing, lining pie moulds and decorating your creation. It then moves onto a section about pastry doughs and this section is referenced throughout the various recipes in the book. Making pastry dough is a technical process but the author has laid this out in a very easy to follow format and always includes some commentary at the beginning of the recipe which makes for essential reading if you're going to get this right.
The middle sections include, as you would have guessed, all sorts of pies using all sorts of pastries, techniques and of course fillings. You would be hard pressed not to find something that you want to cook right away, and there really is something for everyone. When I think of pie my first thought is beef and onion, but pies can be so much more and the author has included some very modern recipes here which may surprise you. Not only pies but the book includes starters, accompaniments and sauces to go with them. A pie book also wouldn't be complete without some sweet dessert pies which are included towards the end. The recipes are very approachable and as long as you have some basic cooking skills you will be able to produce something really satisfying and rewarding even if you're a pastry novice like me. Having cooked from the book a few times now I am no longer intimidated by pastry work and I'm sure I'll be ticking off the vast majority of The Pie Room's recipes over the next few years.
The photography throughout the book somehow manages to take dishes and ingredients that are fairly humble at heart (pies, pastry, flour etc) and make them visually stunning. This is the perfect book for pie lovers and as soon as restrictions allow, I will be taking the Mrs to The Pie Room in London to try out their pies for ourselves and see how we stack up!
Pictures are of the Chicken, Mushroom and Tarragon pie (p.148). The filling really is sublime and I would recommend everyone gives this one a go.
If you found my review helpful please let me know by hitting the button below. Cheers

Recensito nel Regno Unito il 18 gennaio 2021
From the first page it is clear that the author lives and breathes pies and it's no surprise he has mastered the art. The book begins with the basics, the various equipment used throughout the book and the techniques to go with them including eggwashing, lining pie moulds and decorating your creation. It then moves onto a section about pastry doughs and this section is referenced throughout the various recipes in the book. Making pastry dough is a technical process but the author has laid this out in a very easy to follow format and always includes some commentary at the beginning of the recipe which makes for essential reading if you're going to get this right.
The middle sections include, as you would have guessed, all sorts of pies using all sorts of pastries, techniques and of course fillings. You would be hard pressed not to find something that you want to cook right away, and there really is something for everyone. When I think of pie my first thought is beef and onion, but pies can be so much more and the author has included some very modern recipes here which may surprise you. Not only pies but the book includes starters, accompaniments and sauces to go with them. A pie book also wouldn't be complete without some sweet dessert pies which are included towards the end. The recipes are very approachable and as long as you have some basic cooking skills you will be able to produce something really satisfying and rewarding even if you're a pastry novice like me. Having cooked from the book a few times now I am no longer intimidated by pastry work and I'm sure I'll be ticking off the vast majority of The Pie Room's recipes over the next few years.
The photography throughout the book somehow manages to take dishes and ingredients that are fairly humble at heart (pies, pastry, flour etc) and make them visually stunning. This is the perfect book for pie lovers and as soon as restrictions allow, I will be taking the Mrs to The Pie Room in London to try out their pies for ourselves and see how we stack up!
Pictures are of the Chicken, Mushroom and Tarragon pie (p.148). The filling really is sublime and I would recommend everyone gives this one a go.
If you found my review helpful please let me know by hitting the button below. Cheers






Some are more time consuming than other but that to be excepted with that kind of cooking
Absolutely love it

Recensito nel Regno Unito il 16 dicembre 2020
Some are more time consuming than other but that to be excepted with that kind of cooking
Absolutely love it


