Glynn Purnell - Cracking Yolks & Pig Tales - Octopus

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  • Hardback
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    • ISBN:9780857832238
    • Publication date:22 May 2014
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    • ISBN:9780857836489
    • Publication date:16 Jul 2018

Cracking Yolks & Pig Tales

By Glynn Purnell

  • Paperback
  • £17.99

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.

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.

Biographical Notes

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.

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  • ISBN: 9780857834249
  • Publication date: 07 Sep 2017
  • Page count: 208
  • Imprint: Kyle Books
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.' — The Guardian
Glynn Purnell brilliantly combines culinary sophistication with the flavours of his childhood. — The Independent
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