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Feb 01, 2011
| ISBN 9781580080521
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Feb 01, 2011 | ISBN 9781580080521
Award-winning chef Skye Gyngell passionately believes that cooking is an intuitive, imaginative practice, one that reflects the changing seasons and relies on the choicest fresh produce. A Year in My Kitchen is a charming culinary tribute to her favorite seasonal ingredients: tender herbs, vibrant fruits, and earthy root vegetables that are all the more exceptional when we enjoy them at their peak. The head chef at London’s acclaimed Petersham Nurseries Café, Gyngell relies on a toolbox of simple recipes, techniques, and flavorings that she combines with an infinite variety of ingredients. A Year in My Kitchen begins by exploring the fundamentals of that toolbox by presenting recipes for infused oils, vinaigrettes, and roasted spice mix, all of which can be used to enhance the rest of the produce-driven recipes. These casual yet elegant dishes emphasize delicate preparations in the warmer months, such as Fava Beans with Mint, Ricotta, and Crisp Prosciutto; Spinach Soup with Nutmeg and Crème Fraîche; and Strawberry Granita, and comforting hearty recipes in the cooler months, such as Spicy Meatballs with Cilantro and Sour Cherries and Roasted Squash with Roasted Tomatoes, Feta, and Basil Oil. A Year in My Kitchen will inspire you to explore a diversity of beautiful ingredients and apply all of your senses to the cooking process. Featuring gorgeous photography and Gyngell’s gentle kitchen wisdom, this is a delicious guide to truly tempting food made with care and attention.
SKYE GYNGELL is the head chef at the award-winning Petersham Nurseries Café in southwest London, and writes a weekly column with recipes for the Independent on Sunday. She is the author of My Favorite Ingredients.
“Some cookbooks have us leaping directly into the kitchen without another moment’s thought. Others make us want to curl up on the sofa with a cup of tea and a long stretch of time to read every single page. This new cookbook from Skye Gyngell does both. Her dreamy descriptions of cooking with the seasons read like letters from your best friend’s travels abroad, while the recipes themselves are just begging for us to throw a dinner party. . . . This is a comprehensive cookbook with plenty to inspire and challenge us as home cooks. It’s also a gorgeous one, full of photographs and snippets of wisdom that encourage us to eat well and be happy.”—TheKitchn.com, 2/17/11“Arranged seasonally, it takes nature’s bounty and, with a few surprising spices and sauces, presents simple, sophisticated dishes. The recipes are easy, and the beautifully photographed edition is compact enough to carry to the market to help you figure out what’s for supper.”—The Wall Street Journal, 1/29/11“Bold, thoughtful, warm-hearted cooking—a delight.” —Nigel Slater “Skye Gyngell is one of the most innovative and talented cooks to establish herself in the last few years. Her passion is defined in the complex flavors and textures of her food.” —Rose Gray “Skye’s food has such simplicity with such enormous flavor—she is exceptional.” —Maggie Beer
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