Rib Ticklers & Choux-Ins is the new book from Michelin-starred Glynn Purnell who regularly appears on BBC1’s Saturday Kitchen, has taken part in the Great British Menu, winning twice, and also featured on The Great British Food Revival.
Glynn Purnell was awarded Birmingham’s first ever Michelin star whilst Head Chef at Jessica’s. He now runs Purnell’s and Purnell’s Bistro.
Rib Ticklers & Choux-Ins contains 110 sensational recipes, from steaks and bakes to cheesecakes. Following his first book, Cracking Yolks & Pig Tales, which shares behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell’s, the Yummy Brummie returns with an equally enticing and inventive selection of recipes, inspired by the more down-to-earth, ‘rustic with an eclectic twist’ dishes served at his Bistro.
COMPETITION NOW CLOSED
WIN
We have two SIGNED copies of Glynn Purnell's Rib Ticklers & Choux-Ins to give away. To enter you must be a member of The Staff Canteen (sign up here) and you need to email your answer to the question below along with your contact details to [email protected]
All entries must be received by midday on December 22 and winners will be notified the next day.
* What was the title of Glynn Purnell's first book?
Written with Glynn’s trademark cheeky wit and packed with tempting recipes, Rib Ticklers & Choux-Ins is a great choice for anyone who wants to get creative in the kitchen. Readers can discover what makes a ‘hardcore’ cherry clafoutis, exactly what Glynn perfected through reading women’s magazines at the dentist, why he has such strong feelings towards sprouts, and which of his most groan-worthy jokes made the final cut (‘Is it Peking duck or just around the corner? No, no, no what a poor joke. I’m so sorry’).
‘Glynn is one of the trailblazers of new British cooking. Brilliant, creative and very funny too.’ – Heston Blumenthal
‘Few have got this guy’s enthusiasm for food. A great collection of recipes from a top-class cook.’ – James Martin
Chapters range from ‘Is it Breakfast, Lunch or Brunch?’, providing recipes such as ‘exploding’ Egg Yolk and Salmon Tartlets and Crispy Scallop and Prawn Balls with Sticky Aromatic Sauce, to ‘This little piggy went to market’, and ‘Bits + Stuff + Cheeky Tricks’. From breakfast through to dessert, including breads, snacks and cocktails, Glynn’s recipes bring a touch of sophistication to comfort food, which can be easily executed at home.
The Baked Cod with a Secret Green Crust and 50/50 Burger (half beef, half pork) are perfect to impress pals, together with knockout desserts such as White and Dark Chocolate Cheesecake with Banana ‘Non’ Ice Cream and Tiramisu Purnell’s Way. Full of as much character as there are recipes and insider foodie-tips, Rib ticklers & Choux-ins will have you chopping and chuckling all the way from here to Birmingham!
Published by Kyle Books, 15th Sept 2016, priced £19.99
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