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Prisbevakning
Få notis vid prissänkningAv: Andrew Turvil
Lägsta pris
Vi har hittat boken hos 3 butiker med verifierade priser — alla är partnerbutiker som vi får provision från när du klickar på ”Visa hos butik”. Vissa butiker visas som extern länk utan pris — priset ser du först hos butiken. Priset för dig är detsamma. Frakt kan tillkomma och varierar mellan butiker och leveranssätt — kontrollera alltid aktuellt pris och leveransvillkor hos butiken innan du slutför köpet.
Skriver du om boken på en blogg eller sajt? .
Priset har nyligen gått ner jämfört med butikens eget tidigare pris.
Det lägsta priset vi sett för boken sedan Booki började mäta.
Billigaste butiken ligger under de övriga butikernas medianpris just nu — en jämförelse mellan butiker, inte ett prisfall över tid.
Butiken med lägst pris i prislistan på boksidan just nu.
*FINANCIAL TIMES - BEST BOOKS OF 2025Winner - Special Award of the Jury - Gourmand Awards 2025'An extremely efficient romp through the postwar decades, one dish at a time' Jay Rayner'Mouthwatering' The Mail on Sunday'A valuable historical contribution. More importantly... a delightful read.' The Sunday TimesFrom White Heat to Wagamama, this is the inside story of the explosive decade that changed eating out in Britain forever: Blood, Sweat and Asparagus Spears is your seat at the best table for the story of the 1990s Restaurant Revolution.In 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 Good Food Guide 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, Blood, Sweat and Asparagus Spears 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.What you'll find inside:• 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.• The 1990s trends that shaped today - coffee outlets rose 847% and monthly eating-out nearly tripled by 2015, while organic sales doubled.• A tasting tour of 33 iconic dishes that still shape restaurant menus now, from Black Cod Miso to Triple-Cooked Chips.• 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.Drawing 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.Fast 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.'A fabulous book - a page-turning in-depth delve into our world of food, hospitality and the characters within' Sally Clarke, chef and restaurateur
Avvakta – priset är högt
Bokus
41 kr dyrare
Rör sig ofta
Författare
Andrew Turvil
ISBN
9781783969111
Vi har hittat boken hos 3 butiker med verifierade priser — alla är partnerbutiker som vi får provision från när du klickar på ”Visa hos butik”. Vissa butiker visas som extern länk utan pris — priset ser du först hos butiken. Priset för dig är detsamma. Frakt kan tillkomma och varierar mellan butiker och leveranssätt — kontrollera alltid aktuellt pris och leveransvillkor hos butiken innan du slutför köpet.
Skriver du om boken på en blogg eller sajt? .
Priset har nyligen gått ner jämfört med butikens eget tidigare pris.
Det lägsta priset vi sett för boken sedan Booki började mäta.
Billigaste butiken ligger under de övriga butikernas medianpris just nu — en jämförelse mellan butiker, inte ett prisfall över tid.
Butiken med lägst pris i prislistan på boksidan just nu.
*FINANCIAL TIMES - BEST BOOKS OF 2025Winner - Special Award of the Jury - Gourmand Awards 2025'An extremely efficient romp through the postwar decades, one dish at a time' Jay Rayner'Mouthwatering' The Mail on Sunday'A valuable historical contribution. More importantly... a delightful read.' The Sunday TimesFrom White Heat to Wagamama, this is the inside story of the explosive decade that changed eating out in Britain forever: Blood, Sweat and Asparagus Spears is your seat at the best table for the story of the 1990s Restaurant Revolution.In 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 Good Food Guide 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, Blood, Sweat and Asparagus Spears 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.What you'll find inside:• 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.• The 1990s trends that shaped today - coffee outlets rose 847% and monthly eating-out nearly tripled by 2015, while organic sales doubled.• A tasting tour of 33 iconic dishes that still shape restaurant menus now, from Black Cod Miso to Triple-Cooked Chips.• 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.Drawing 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.Fast 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.'A fabulous book - a page-turning in-depth delve into our world of food, hospitality and the characters within' Sally Clarke, chef and restaurateur
Avvakta – priset är högt
Bokus
41 kr dyrare
Rör sig ofta
Författare
Andrew Turvil
ISBN
9781783969111
ISBN 9781783969111 jämförs hos alla butiker
*FINANCIAL TIMES - BEST BOOKS OF 2025Winner - Special Award of the Jury - Gourmand Awards 2025'An extremely efficient romp through the postwar decades, one dish at a time' Jay Rayner'Mouthwatering' The Mail on Sunday'A valuable historical contribution. More importantly... a delightful read.' The Sunday TimesFrom White Heat to Wagamama, this is the inside story of the explosive decade that changed eating out in Britain forever: Blood, Sweat and Asparagus Spears is your seat at the best table for the story of the 1990s Restaurant Revolution.In 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 Good Food Guide 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, Blood, Sweat and Asparagus Spears 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.What you'll find inside:• 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.• The 1990s trends that shaped today - coffee outlets rose 847% and monthly eating-out nearly tripled by 2015, while organic sales doubled.• A tasting tour of 33 iconic dishes that still shape restaurant menus now, from Black Cod Miso to Triple-Cooked Chips.• 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.Drawing 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.Fast 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.'A fabulous book - a page-turning in-depth delve into our world of food, hospitality and the characters within' Sally Clarke, chef and restaurateur
Avvakta – priset är högt
Bokus
41 kr dyrare
Rör sig ofta
Författare
Andrew Turvil
ISBN
9781783969111
Det lägsta priset just nu är 250 kr hos Adlibris, av 3 butiker vi jämför. Priser ändras löpande – kontrollera alltid slutpris och frakt hos butiken innan köp.
Priserna uppdateras automatiskt, vanligtvis minst en gång per dygn. Senaste registrerade uppdatering: 11 augusti 2026.
Varje butik sätter sitt eget pris och kör olika kampanjer, så samma bok kan kosta olika mycket. Sverige har fri prissättning på böcker – därför lönar det sig att jämföra, och här ser du priserna samlade på ett ställe.
Nej. Priset vi visar är butikens bokpris – fraktkostnad tillkommer och varierar mellan butiker (flera erbjuder fri frakt över en viss summa). Den slutliga fraktkostnaden ser du i butikens kassa innan du betalar.
Ja. Sätt en kostnadsfri prisbevakning så får du besked när priset faller. Du kan också följa prisutvecklingen i prishistoriken här på sidan.
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