'The Pie King is back with another beauty of a book' Jamie Oliver 'What Calum doesn't know about pies is not worth knowing' Angela Hartnett From the iconic Pork Pie to the little-known Buckinghamshire Bacon Badger, in this delicious new book, Calum Franklin, best-selling author of The Pie Room , gives British pies the appreciation they deserve. One of the oldest forms of British cooking, every region has their own pie specialties. Focusing on these pastries - both sweet and savoury - from across the British Isles, Chef Calum showcases 80 contemporary takes on classic, deep-rooted traditional pies, along with a little history of each of these beloved recipes. Expect to see: - Stargazy Pie a luscious fish pie from Mousehall in Cornwall with a decorative and edible surprise - Macaroni Pie practically a national dish in Scotland - Balti Pie a pie born out of the Midlands, and a favourite at football terraces across the nation - Welsh Oggie traditionally a lunch for Welsh miners, close to it's cousin the Cornish pasty - Norfolk Plough Pudding the steaming suet pudding that sparked the idea for the book - Shepherd's Pie an Irish classic with a sweet potato twist - Manchester Tart a lighter take on the traditional dessert from Manchester and many more As well as a full range of sauces and sides, and not forgetting sweet pies, plus the secrets to show-stopping decoration and making the perfect pastry, this is a deliciously modern tribute to a rich culinary heritage. Like this? Then you'll love Calum's first book, the best-selling The Pie Room , available now: 'I'd happily spend eternity eating chef Calum Franklin's pies' - Grace Dent '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.