Cracking Yolks & Pig Tales
The lid off life in the kitchen with 110 stunning recipes
Published 31 Aug 2017
Size 280 x 200 MM
Dishes with names such as Beef Carpaccio with Red Wine Octopus and Sweet and Sour Onions may seem like they belong firmly in the world of classy restaurants, but in this book Glynn Purnell breaks down the kitchen door, sharing his secrets with the home cook - then invites you to stay for the after party. He guides you through an array of dazzling dishes, including Mackerel and Potato Pakoras, Pork Chops with Sauerkraut and Chocolate and Passion Fruit Domes - all using affordable ingredients and accessible methods - in between sharing mischievous anecdotes detailing his exploits with his fellow chefs once the kitchen doors are closed. Illustrated with stunning photography throughout, it'll ensure you never look at a cucumber in the same way again.
‘Glynn is one of the trail blazers of new British cooking. Brilliant, creative and very funny too.’ – Heston Blumenthal ‘A playful and candid insight into the mind of one of the UK’s most creative chefs [...] packed full of recipes you want to cook, paired with luscious photography.’ – Guardian ‘Glynn Purnell brilliantly combines culinary sophistication with the flavours of his childhood.’ – Independent
Glynn Purnell started his career doing work experience at the Metropole Hotel. Since then, he has worked with various notable chefs, including two star Michelin chef Claude Bosi who he regards as his mentor. Whilst Head Chef at Jessica's, he was awarded Birmingham's first ever Michelin star. He has successfully made the transition into television and has taken part in the Great British Menu, winning twice and then appearing as a mentor.