Dishes with names such as Beef Carpaccio with Red Wine Octopus and Sweet and Sour Onions may seem like they belong firmly in the world of classy restaurants, but in this book Glynn Purnell breaks down the kitchen door, sharing his secrets with the home cook - then invites you to stay for the after party. Using affordable ingredients and accessible methods, he also shares details of his exploits in the professional kitchen. Illustrated with stunning photography.