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Cracking Yolks & Pig Tales: The lid off life in the kitchen with 110 stunning recipes [Illustrated] [Hardcover]

Glynn Purnell
4.7 out of 5 stars  See all reviews (14 customer reviews)
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Book Description

22 May 2014
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.'

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Product details

  • Hardcover: 208 pages
  • Publisher: Kyle Books (22 May 2014)
  • Language: English
  • ISBN-10: 0857832239
  • ISBN-13: 978-0857832238
  • Product Dimensions: 28 x 20.6 x 2 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 2,600 in Books (See Top 100 in Books)

More 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.

Product Description

Review

'[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

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.

Inside This Book (Learn More)
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Front Cover | Table of Contents | Index
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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars salmonnaaahhh 24 May 2014
Format:Hardcover
This book is a work of art. So many delicious recipies and interesting stories that you won't put it down and will want to read over and over again. Being a brummie myself i am inspired by chef Purnell and think that he food he cooks is original, smart pure genuis. I hopefully can do some more home cooking with this book.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Great buy! 25 May 2014
Format:Hardcover|Verified Purchase
Great read, combining good food, classic stories and Glynn's humour. Includes a number of recipes from his award winning restaurants, as well as those that are slightly easier for those with slightly smaller kitchens and budgets!

Already a star, one of the best new food books around - here is hoping it propels his unique humour and style of cooking to the next level.

Very humble guy and shows through in this book - highly recommended!
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3 of 3 people found the following review helpful
4.0 out of 5 stars Great read. 15 Jun 2014
By IOWRob
Format:Hardcover|Verified Purchase
Big fan of Glynn Purnell and have eaten at Purnell's a couple of times so when I heard he was writing a book I was really looking forward to it. The book is very good and it was great to see so many of the dishes I have eaten are in the book and for the most part doable by the average home cook. As much as I enjoyed the stories I agree with another reviewer that theres a time and place for swearing I didn't see the point of it in the book, it doesn't add anything.
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2 of 2 people found the following review helpful
By Flash!
Format:Hardcover|Verified Purchase
This book is very different from most cook books, if you enjoy cooking or just looking through cook books for inspiration this is a 100% must have. The recipes are clear precise and follow in a logical order with ingredients that are readily avalible. The most important thing in any cook book in my opinion is the end result ie the food on the plate. Get this book try it for your selfs then post on here to others the results you have.

I look forward to more books from the Yummie Brummie that is the kitchen master Chef Glynn Purnnell.
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1 of 2 people found the following review helpful
5.0 out of 5 stars 5 Stars for the Michelin Starred! 10 July 2014
Format:Hardcover|Verified Purchase
Never before have I hurt laughing at a cookery book- after a misspent youth working in the industry I could certainly identify with nearly every story & character. Each section starts with a little memoire followed by recipes. In some reviews there is a bit of criticism of the swearing, in the rough tumble of professional kitchens it really is to be expected, In my opinion this reflects that Glynn Purnell has remained true, and is not presenting some sanitised PR version of himself.

Some of the recipes are certainly not for beginners and are more for the adventurous/experimental cook, but there are a few which are more basic and do-able by a less confident cook. As explained in the forward you can always take ideas from the recipes and adapt it to your own dishes, so it can be as simple or complex as you want. I made the Bakewell Tart- and have to admit it came out really well following the books instructions and is something I will make again, & there are a couple of other things bookmarked for free weekend (pork scatching calamari). You would probably have to plan ahead to make some of the dishes, I don't think that they are really spur of the moment.

The writing style is really informal and relaxed. It is as if Glynn Purnell were chatting to you as his mate rather than giving a set of instructions, and that he wouldn't mind if came out as a disaster. In my head I started reading it with a Brummie accent!

I loved this book and am happy to give it 5 stars if only for the description of Sat Baines pyjamas, escaped attack lobsters and the story of the breakfast chef wrestling!
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1 of 2 people found the following review helpful
5.0 out of 5 stars Great book. Stories to go with the recipes 25 May 2014
Format:Hardcover
Great to get some stories to go with the recipes. Some great recipes from the yummy brummie. Some more fancy from the restaurant and others more simple.
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1 of 2 people found the following review helpful
5.0 out of 5 stars Highly recommended 25 May 2014
Format:Hardcover|Verified Purchase
Great recipes, beautifully photographed and very entertaining anticdotes. This book has obviously been put together with a lot of care and attention to detail.
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