Year In My Kitchen
Twenty years since its original publication, rediscover why this award-winning cookbook became an instant classic.
First published in 2006, A Year In My Kitchen consolidated the already remarkable reputation of its author, the late Skye Gyngell, as a truly inspirational figure. As chef of the Michelin-starred Petersham Nurseries Café in southwest London, and then of Spring at Somerset House, Skye's refreshingly original approach to cooking yielded superb results. Twenty years on, this new edition of A Year in My Kitchen celebrates her life and work, with a foreword by Nigel Slater.
Skye’s unfussy but intensely flavourful food was based on the components of her culinary toolbox – ingredients and flavourings that she used to build her dishes from earthy base-note flavours to the fresh top notes that make a dish 'sing'. Everything is seasonally inspired and produce led; Skye’s secret was '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 refreshing springtime Baked Ricotta with Roasted Tomatoes, Black Olives and Basil Oil; a summertime treat of Tea-Smoked Wild Salmon with Pickled Cucumber Salad; a warming Sweet Potato and Ginger Soup in autumn; and a Panade of Slow-Cooked Onions with Gruyere 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. Skye’s enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration.
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$12.25Year In My Kitchen
Twenty years since its original publication, rediscover why this award-winning cookbook became an instant classic.
First published in 2006, A Year In My Kitchen consolidated the already remarkable reputation of its author, the late Skye Gyngell, as a truly inspirational figure. As chef of the Michelin-starred Petersham Nurseries Café in southwest London, and then of Spring at Somerset House, Skye's refreshingly original approach to cooking yielded superb results. Twenty years on, this new edition of A Year in My Kitchen celebrates her life and work, with a foreword by Nigel Slater.
Skye’s unfussy but intensely flavourful food was based on the components of her culinary toolbox – ingredients and flavourings that she used to build her dishes from earthy base-note flavours to the fresh top notes that make a dish 'sing'. Everything is seasonally inspired and produce led; Skye’s secret was '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 refreshing springtime Baked Ricotta with Roasted Tomatoes, Black Olives and Basil Oil; a summertime treat of Tea-Smoked Wild Salmon with Pickled Cucumber Salad; a warming Sweet Potato and Ginger Soup in autumn; and a Panade of Slow-Cooked Onions with Gruyere 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. Skye’s enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration.
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Twenty years since its original publication, rediscover why this award-winning cookbook became an instant classic.
First published in 2006, A Year In My Kitchen consolidated the already remarkable reputation of its author, the late Skye Gyngell, as a truly inspirational figure. As chef of the Michelin-starred Petersham Nurseries Café in southwest London, and then of Spring at Somerset House, Skye's refreshingly original approach to cooking yielded superb results. Twenty years on, this new edition of A Year in My Kitchen celebrates her life and work, with a foreword by Nigel Slater.
Skye’s unfussy but intensely flavourful food was based on the components of her culinary toolbox – ingredients and flavourings that she used to build her dishes from earthy base-note flavours to the fresh top notes that make a dish 'sing'. Everything is seasonally inspired and produce led; Skye’s secret was '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 refreshing springtime Baked Ricotta with Roasted Tomatoes, Black Olives and Basil Oil; a summertime treat of Tea-Smoked Wild Salmon with Pickled Cucumber Salad; a warming Sweet Potato and Ginger Soup in autumn; and a Panade of Slow-Cooked Onions with Gruyere 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. Skye’s enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration.
