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A Year in my Kitchen - Skye Gyngell new softcover cookbook
A YEAR IN MY KITCHEN
by SKYE GYNGELL
New softcover book. 256 pages.
A collection of recipes inspired by the seasons and based on a culinary toolbox of inventive flavourings.
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. 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.
About the Author
Australian by birth, Skye Gyngell worked at a number of Sydney s culinary establishments before moving to Paris to complete her formal training under Anne Willan at La Varenne. After a stint at the Dodin-Bouffant in Paris, Skye moved to London to work at The French House, The Dorchester and The Sugar Club. She then spent a number of years working as a private chef with a rota of high profile clients. She currently combines her role as food editor of Vogue magazine with being Head Chef at Petersham Nurseries where she is rapidly gaining the restaurant a reputation for superb food. Petersham won the 2005 Time Out award for Best Al Fresco Restaurant and Most Original Restaurant at the 2006 Tatler Restaurant Awards. She is also a regular contributor to Delicious Magazine
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