The Pie Room - Calum Franklin

London’s King of Pies shares his best recipes, from beef Wellington to rhubarb tarts, as well as a host of technical tips for mastering the perfect crust and more.

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.

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

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