Rib Ticklers & Choux-Ins
110 sensational recipes, from steaks & bakes to cheesecakes
Published 15 Sep 2016
Size 280 x 200
The yummy Brummie returns! Glynn's first book, Cracking Yolks and Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell's. Now he's back with an enticing selection of recipes inspired by the success of Purnell's Bistro. The menu here is described as 'rustic home cooking with an eclectic twist', and with dishes such as Confit Lemon and Vanilla Pork Belly with Salt Baked Pineapple and Grilled Szechuan-style Chicken Skewers, there's plenty to explore. Kick things off with a Scorched Lemon and Vanilla Margarita, impress with Duck with Spice Plum Jam and Watercrss, and finish with a Poached Summer Fruits in Basil and Cardamom. Written with Glynn's trademark cheeky wit ('Big, juicy, spicy plums! Oo-err missus!') and packed with tempting recipes, this is a great choice for anyone who wants to get creative in the kitchen.
Glynn Purnell was awarded Birmingham’s first ever Michelin star whilst Head Chef at Jessica’s. He now runs Purnell’s and Purnell’s Bistro. He regularly appears on BBC1’s Saturday Kitchen, has taken part in the Great British Menu, winning twice and also featured on The Great British Food Revival. His first book, Cracking Yolks & Pig Tales, is also published by Kyle Books.