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Rib Ticklers and Choux-ins Hardcover – 15 Sep 2016
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'the reader will feel like trying every recipe in this excellent book' --Waitrose Weekend
'those entertained by this Michelin-starred chef's food, style and way with words will not be disappointed with his latest tome.' --The Caterer
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.See all Product description
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No matter your level of cooking experience there is lots in here that will deliver from after work meals to lavish dinner parties. Subtle clever seafood cooking to big punchy desserts. Great sides and a welcome section on baking.
If you have enjoyed Purnells you can see elements of that great restaurant again all the way through this book.
And to one of the previous reviewers, yes he spells it mom. The man is from Birmingham and that is how it is often said and written. It is very bizarre to include that as a critique of a recipe book...
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