{"title":"Andrew Turvil","description":"\u003cp\u003eWelcome to the captivating world of \u003cem\u003eAndrew Turvil\u003c\/em\u003e, a distinctive voice in the realm of Biography \u0026amp; Memoir writing. Andrew Turvil is celebrated for his engaging narratives that blend personal experiences with rich historical contexts, offering readers a unique perspective on familiar topics.\u003c\/p\u003e\n\n\u003cp\u003eDive into the delightful pages of \u003cstrong\u003eBlood, Sweat and Asparagus Spears\u003c\/strong\u003e, an intriguing journey that unveils the intricate relationships between passion, perseverance, and the unexpected joys of daily life. Turvil's storytelling is characterised by a compelling blend of humour, honesty, and insight, making his work both entertaining and enlightening.\u003c\/p\u003e\n\n\u003cp\u003eAndrew Turvil's books invite you to explore the nuances of human experiences, all while providing a thorough reflection on the elements that shape our individuality. Perfect for readers who relish thought-provoking and heartwarming tales, Turvil's collection is a must-have for anyone looking to be inspired by real-life stories told with both authenticity and charm.\u003c\/p\u003e","products":[{"product_id":"blood-sweat-and-asparagus-spears-by-andrew-turvil-9781783969111","title":"Blood, Sweat and Asparagus Spears","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cb\u003eIn 1990, Britain was mocked for its bland food and over-boiled veg but by 2000, the country was on its way to being one of the world’s most exciting culinary hotspots. Former \u003ci\u003eGood Food Guide\u003c\/i\u003e editor Andrew Turvil was there\u003c\/b\u003e, tasting Marco Pierre White’s three Michelin starred food, clocking Jamie Oliver’s first TV take, and fielding volcanic phone calls from irate chefs.\u003c\/p\u003e\n\n\u003cp\u003eIn sparkling prose and a veritable feast of 1990s food, \u003ci\u003eBlood, Sweat and Asparagus Spears\u003c\/i\u003e charts the wild ride from the cigarette-fuelled ‘SAS of kitchens’ to Hakkasan’s velvet-dark glamour via the £5 recession lunch and the arrival of conveyor-belt sushi.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eWhat you’ll find inside:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eFirst-hand stories from Marco Pierre White, Paul Heathcote, Vineet Bhatia, Heston Blumenthal, and more.\u003c\/li\u003e\n  \u003cli\u003eThe 1990s trends that shaped today - coffee outlets rose 847% and monthly eating-out nearly tripled by 2015, while organic sales doubled.\u003c\/li\u003e\n  \u003cli\u003eA tasting tour of 33 iconic dishes that still shape restaurant menus now, from Black Cod Miso to Triple-Cooked Chips.\u003c\/li\u003e\n  \u003cli\u003eInsight into how the 1990s forged the careers of current headline chefs and set the template for Britain’s modern, multicultural food identity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cb\u003eFast-paced, funny and meticulously researched, this is a love-letter to restaurants—and the people who bled to make them great. If you’ve ever yelled “Yes, chef!” at a TV, queued for ramen, or Instagrammed a marrow bone, this is your origin story. This is the ultimate feast of 90s nostalgia.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Arotahi Agency","offers":[{"title":"Default Title","offer_id":46841405047020,"sku":"9781783969111","price":49.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/dd69321d1f723c67a26a1c9ad61a5d9c.jpg?v=1758754910"}],"url":"https:\/\/bookhero.live\/collections\/andrew-turvil.oembed","provider":"Book Hero","version":"1.0","type":"link"}