If you ever wanted to know what happens behind the closed doors of a professional kitchen, take a dip into the first book from Michelin-starred chef Glynn Purnell.In 'Cracking Yolks & Pig Tales,' Glynn shares his secrets and recreates his trademark witty, elegant dishes using affordable and accessible ingredients.Glynn has been praised as one of the trailblazers and standard bearers for a new generation of chefs.Brought up on a council estate in Birmingham, he learned a love of food in a large family where his dinner lady mum made all the meals during the week - using lots of fresh veg and offal and never a frozen chip in sight. His dad, who loved chefs like Keith Floyd, Ken Hom and Madhur Jaffery, took over at the weekends, and Glynn's taste buds quickly developed an appreciation for both pig's trotters and spices.The signs were there from early on when Glynn would try out dishes on his siblings, adding curry powder and onions to beans on toast, adding cheese on top for good measure.W...
