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'[Glynn's book] is a playful and candid insight into the mind of one of the UK's most creative chefs. But, above all, it's packed full of new, uniquely British recipes you want to cook, paired with luscious photography.--The Guardian
'Pride of Birmingham and TV chef Glynn Purnell shares the secrets of some of his witty and elegant Michelin-starred dishes. From One-Pot Pollack with Chorizo, Butter Beans and Goats' Cheese to Haddock, Eggs and Cornflakes, even his trickiest dishes are explained with refreshing simplicity.'--ShortList Magazine
'Is it possible to cook fine-dining dishes at home? Without a doubt [...] and these beautiful, creative recipes prove it. The best thing is, they can all be made in advance, so your guests will be wowed by your calm as well as your cooking skills.' --Delicious Magazine
'One of Birmingham's best chefs Glynn Purnell has finally written his first cookbook and it's a huge success. His imaginative recipes stand side by side with anecdotes from the kitchen, childhood memories and it really brings to life what it's like to be a professional chef. The dishes look amazing and the recipes will teach you new techniques, but what really sets them apart is Glynn's playfulness with food - a lot of the intricate, delicious things on the plate are made to look like retro sweets, onion rings or even OXO cubes.' ----Great British Food
Purnell's writing style is refreshingly like the man himself: down-to-earth and engaging - even when he's telling you to blowtorch a lettuce leaf.' ----Square Meal Lifestyle
'Bold, brash and more than a little brilliant, Michelin-starred chef Glynn Purnell is bang on form in Cracking Yolks and Pig Tales, blending the best of British with perfectionist presentation.' ----Food & Travel
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'Pride of Birmingham and TV chef Glynn Purnell shares the secrets of some of his witty and elegant Michelin-starred dishes. From One-Pot Pollack with Chorizo, Butter Beans and Goats' Cheese to Haddock, Eggs and Cornflakes, even his trickiest dishes are explained with refreshing simplicity.'--ShortList Magazine
'Is it possible to cook fine-dining dishes at home? Without a doubt [...] and these beautiful, creative recipes prove it. The best thing is, they can all be made in advance, so your guests will be wowed by your calm as well as your cooking skills.' --Delicious Magazine
'One of Birmingham's best chefs Glynn Purnell has finally written his first cookbook and it's a huge success. His imaginative recipes stand side by side with anecdotes from the kitchen, childhood memories and it really brings to life what it's like to be a professional chef. The dishes look amazing and the recipes will teach you new techniques, but what really sets them apart is Glynn's playfulness with food - a lot of the intricate, delicious things on the plate are made to look like retro sweets, onion rings or even OXO cubes.' ----Great British Food
Purnell's writing style is refreshingly like the man himself: down-to-earth and engaging - even when he's telling you to blowtorch a lettuce leaf.' ----Square Meal Lifestyle
'Bold, brash and more than a little brilliant, Michelin-starred chef Glynn Purnell is bang on form in Cracking Yolks and Pig Tales, blending the best of British with perfectionist presentation.' ----Food & Travel
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 Pakora, Pork Chops with Sauerkraut and Chocolate and Passion fruit Dome - 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.
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- EditorialKyle Books
- Año de publicación2014
- ISBN 10 0857832239
- ISBN 13 9780857832238
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- Número de páginas208
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