{"product_id":"9781783968411","title":"Blood, Sweat and Asparagus Spears","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFINANCIAL TIMES\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e- BEST BOOKS OF 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinner - Special Award of the Jury - Gourmand Awards 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom White Heat to Wagamama, this is the inside story of the explosive decade that changed eating out in Britain forever: \u003cem\u003eBlood, Sweat and Asparagus Spears\u003c\/em\u003e is your seat at the best table for the story of the 1990s Restaurant Revolution.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\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.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFormer \u003cem\u003eGood Food Guide\u003c\/em\u003e editor Andrew Turvil was there, tasting Marco Pierre White's three Michelin starred food, clocking Jamie Oliver's first TV take, and fielding volcanic phone calls from irate chefs. In sparkling prose and a veritable feast of 1990s food, \u003cem\u003eBlood, Sweat and Asparagus Spears\u003c\/em\u003e charts the wild ride from the cigarette fueled 'SAS of kitchens' to Nobu's celebrity glamour via the £5 recession lunch and the arrival of conveyor-belt sushi.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you'll find inside:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e First-hand stories from Marco Pierre White, Paul Heathcote, Vineet Bhatia, Heston Blumenthal, and scores more, with their reflections and recollections adding spice to the mix.\u003c\/p\u003e\n\u003cp\u003e The 1990s trends that shaped today - coffee outlets rose 847% and monthly eating-out nearly tripled by 2015, while organic sales doubled.\u003c\/p\u003e\n\u003cp\u003e A tasting tour of 33 iconic dishes that still shape restaurant menus now, from Black Cod Miso to Triple-Cooked Chips.\u003c\/p\u003e\n\u003cp\u003e Behind-the-pass insight into how the 1990s forged the careers of current headline chefs and set the template for Britain's modern, multicultural food identity.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDrawing on contemporary reviews and original interviews, Andrew Turvil reveals the triumphs, pitfalls and night shift epiphanies that transformed Britain from a 'country of one sauce' into a nation of food obsessives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\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 the ultimate feast of 90s nostalgia.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Pansing","offers":[{"title":"Default Title","offer_id":50760173420790,"sku":"9781783968411","price":74.9,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/8050\/3286\/files\/9118EcoBCgL._SL1500.jpg?v=1780975304","url":"https:\/\/shop.litbooks.com.my\/products\/9781783968411","provider":"Lit Books","version":"1.0","type":"link"}