A Year in My Kitchen

A Year in My Kitchen

Paperback

By (author) Skye Gyngell

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  • Publisher: Quadrille Publishing Ltd
  • Format: Paperback | 256 pages
  • Dimensions: 160mm x 226mm x 28mm | 740g
  • Publication date: 1 February 2008
  • Publication City/Country: London
  • ISBN 10: 1844005925
  • ISBN 13: 9781844005925
  • Illustrations note: 275 specially commissioned colour photographs
  • Sales rank: 56,593

Product description

"A Year in My Kitchen" is destined to become one of the classic cookbooks and consolidate the already remarkable reputation of its author Skye Gyngell, as one of the most inspirational chefs cooking today. As food editor for "Vogue" magazine and "The Independent on Sunday", and chef of the Petersham Nurseries Cafe, a magical 'townmeets-country' oasis in southwest London, Skye's refreshingly original approach to cooking yields superb results. Her unfussy but intensely flavourful food is based on the components of her culinary 'toolbox' - ingredients and flavourings that Skye uses to 'build' her dishes from earthy base note flavours to the fresh top notes that make the dish 'sing'.Seasonally inspired and produce led, Skye maintains that her secret is 'not to mess with good ingredients - just to turn the volume up'. The recipes in the book are an absolute treasure trove of dishes especially created to make the most of ingredients at their seasonal best. Try a refreshing springtime Panade of Broad Beans with Pancetta, Mint and Ricotta; a summertime treat of Tea-Smoked Wild Salmon with Chilli Sauce; a warming Sweet Potato and Ginger soup in autumn; and a Spicy Italian Sausage with Rosemary, Chilli, Red Wine and Polenta to cheer you through the dark winter days. Simple, clean and clear flavours are the prevailing characteristics and the food sings in the mouth as well as visually on the plate. Her enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration.

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Author information

Australian by birth, Skye Gyngell worked at a number of Sydney's culinaryestablishments before moving to Paris to complete her formal training under AnneWillan at La Varenne. After a stint at the Dodin-Bouffant in Paris, Skye moved toLondon to work at The French House, The Dorchester and The Sugar Club. She thenspent a number of years working as a private chef with a rota of high profile clients. Shecurrently combines her role as food editor of Vogue magazine with being Head Chef atPetersham Nurseries where she is rapidly gaining the restaurant a reputation for superbfood. Petersham won the 2005 Time Out award for Best Al Fresco Restaurant and MostOriginal Restaurant at the 2006 Tatler Restaurant Awards.Author Location: London