If you've been following us for some time you know how much we love pies. We already review several books about this topic, including The New Pie, Sister Pie, and The Pastry School. We could have stopped here but we won't, so today we decided to bring our review of The Pie Room cookbook.
The Pie Room is the definitive pie bible from confessed pastry deviant, chef and London's King of Pies, Calum Franklin.
Franklin knows good pies and in his debut cookbook, he presents a treasure trove of recipes for some of his favorite 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 savory, veggie and meat, including hot pork pies, cheesy dauphinoise and caramelized onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts.
The Pie Room Cookbook works like an entry ticket to the pie world of Franklin. Alongside the recipes, Franklin will guide 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.
In this book, you'll also learn to understand how the different doughs work, which type you should use for a particular recipe, and how to handle that specific dough helps to remove any uncertainty that is often associated with working with pastry. You'll learn the importance of using different flours, and fats, the importance of keeping the dough at the correct temperature, and a lot of other things that we'll let you find out in the book.
With photographs of the different tools, techniques, and recipes working as visual guides It's easy to understand everything you are doing. Whether it's something simple like lining pie tins to something more complex like executing some of the advanced recipes.
We have been using this book a lot and we have been loving every recipe. And we are not only talking about pies. The remit of this book extends beyond the pastry-encased: it encompasses side dishes and sauces. As Nigella Lawson said -if a book suggests 100g of butter for 1kg of potatoes in a mash recipe is to be trusted.
The quality of the recipes is definitely something that stands out. The Pie Room Cookbook has something for everyone. Even though it is a pie book, the less experienced cooks will be able to enjoy this book. Franklin acknowledges the effort involved in making your own pastry from scratch and is happy to accept that his dishes will work just as well with a shop-bought pastry.
When we say that this book has something for everyone, we really mean it. Not only less experienced cooks will have fun with this book, but for those who want a more ambitious project, there is a whole chapter dedicated to Grand Party Pieces. Recipes like The Ultimate Beef Wellington or the Stuffed Sea Bass en Croute will put your skills to the test.
As you have noticed throughout this review, we really enjoy this book. In The Pie Room, you'll get to know the best of British cuisine through the lens of a pie master. Whether you make your own doughs or not, whether you try the easiest or the most advanced recipes, you will always have a good time with this book.
The Pie Room is a must-have for those who really want to know more about pies. For everyone else, it’s still a pretty excellent cookbook.