Rib Ticklers & Choux-Ins – Glynn Purnell’s 2nd book available from 15th September.

26th July 2016

Rib Ticklers & Choux-Ins 110 sensational recipes, from steaks and bakes to cheesecakes

 By Glynn Purnell Published by Kyle Books, 15th Sept 2016, priced £19.99

GlynnPurnell

‘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

 The Yummy Brummie returns! Glynn’s first book, Cracking Yolks & Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell’s. Now he’s back with an equally enticing and inventive selection of recipes inspired by the success of the more down-to-earth, ‘rustic with an eclectic twist’ dishes served at his Bistro.

Written with Glynn’s trademark cheeky wit and packed with tempting recipes, this is a great choice for anyone who wants to get creative in the kitchen. Find out 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 how some 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’.)

Chapters range from ‘Is it Breakfast, Lunch or Brunch?’ ‘This little piggy went to market’, ‘A moment on the lips’ and ‘Bits + Stuff + Cheeky Tricks’ provide recipes for breakfast, brunch and snacks, as well as fish, meat, desserts and breads and even cocktails. Try ‘exploding’ Egg Yolk and Salmon Tartlets for breakfast, Crispy Scallop and Prawn Balls with Sticky Aromatic Sauce or Salt-Baked Potatoes with Chorizo Mayonnaise for a sumptuous lunch. Baked Cod with a Secret Green Crust is perfect for serving up to impressed pals, or the unctuous Ox Cheek Cobbler brings comfort food a touch of sophistication. The perfect 50/50 Burger (half beef, half pork) is a triumph, and knockout desserts such as White and Dark Chocolate Cheesecake with Banana ‘Non’ Ice Cream and Tiramisu Purnell’s Way will round off any meal with Purnell panache.

This is a book with just as much character as recipes and insider foodie-tips – ever tried grating a frozen apple over your fish to give a delicious zesty finish? Rib ticklers & Choux-ins will have you chopping, cooking and chuckling all the way from here to Birmingham!

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. He 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. His first book, Cracking Yolks & Pig Tales, is also published by Kyle Books.