Cracking Yolks & Pig Tales: The lid off life in the kitchen with 110 stunning recipes
by Glynn Purnell (Author)
Hardcover: 208 pages
Publisher: Kyle Books (22 May 2014)
Product Dimensions: 20 x 1.2 x 28 cm
In his first book, Glynn Purnell recreates Michelin-style recipes for the home cook with affordable ingredients and accessible methods. His stunning recipes are organised into chapters such as Eggs, Soups & Sausages, Fins, Shells & Tentacles and Stock, Pots & Bread Rolls. Try the spicy Watercress and Wasabi Pea Soup or the cheesy Baked Cheddar Custard with Red Onion Salad. Have a go at the melt-in-the-mouth Lamb Baklava with Courgette Purée or avoid the washing up with his One-Pot Pollack with Chorizo, Butter Beans and Goats Cheese. Finish with the decadent White Chocolate and Crème Fraîche Truffle with Orange Syrup. Although dishes such as Beef Carpaccio with Red Wine Octopus or The Emotions of Cheese and Pineapple Soixante-Dix may seem to belong firmly in the world of classy restaurants, Glynn s easy-to-follow methods make them realistic and achievable dishes to cook for your family and friends.
Among the recipes, the reader is privy to some of the dastardly tricks and mischievous antics Glynn and his fellow chefs get up to in between services, as well as the stories behind his rise to success. So, in Glynn's words: 'This is not a restaurant cookbook or a home cookbook; it's just a cookbook.If you want to cook a challenging dish from the restaurant such as haddock, eggs and cornflakes, you'll find it here. If you want to cook something a bit more down to earth, such as faggots and peas, it s also here. If you want to flick through it and use it to prop up a wonky table, it's good for that too. Enjoy the book, there's some swearing, some true stories and loads of great recipes. Try them. They all work, promise.'
'[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
About the Author
Glynn Purnell started his culinary career doing work experience at the Metropole Hotel. Since then, he has worked with a number of 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 opened his own restaurant Purnell's in 2007 and was awarded a Michelin star in 2009. Glynn has successfully made the transition into television and has taken part in the Great British Menu, winning twice and then appearing as a mentor. Glynn featured on The Great British Food Revival and regularly appears as a guest chef on Saturday Kitchen with James Martin. Glynn is the proud owner of three establishments in his home town of Birmingham, Purnell's, Ginger's Bar and Purnell's Bistro.
Shortlisted for Book of the Year at the 2015 Food and Travel Magazine Reader Awards.