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
About The Author
Skye Gyngell is the head chef at the award-winning Petersham
Nurseries Café in southwest London. She is also an established
food writer with a weekly column featuring recipes for the Independent
on Sunday. Born in Australia, Skye has worked as a chef with numerous
high-profile clients in Sydney, Paris, and London. She is the author of
My Favorite Ingredients and How I Cook. The original
British edition of A Year in My Kitchen was named the Guild of
Food Writers Cookery Book of the Year and Best Food Book at Le Cordon
Bleu World Food Media Awards.
"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."
"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."
"Skye's food has such simplicity with such enormous flavor--she is exceptional."