Acclaimed chef and food writer Skye Gyngell's cooking naturally follows the ebband flow of the seasons, taking advantage of the best produce when it is seasonally available. "My Favourite Ingredients" focuses on what she loves cooking the most - prime foods such as fish and shellfish, cheese, nuts, pulses and grains that always feature in her menus; seasonal favourites including asparagus, cherries, tomatoes and game that she particularly loves; and, flavour enhancers like garlic, olive oil, vinegar and honey which are such an important part of her cooking. Her extraordinary ability to combine produce in a way that brings out their freshness and flavour result in dishes that are layered with light, clean flavours, softly marrying to provide a wonderful taste experience.In this title, the highlights include Raw White Asparagus with Porcini, Roasted Hazelnuts and aged Parmesan, Monkfish and Coconut Curry with Curry Leaves and Lime, Fritto Misto of Artichokes and Lemon with Mint and Anchovy Vinaigrette, and Chocolate Pannacotta with Blackberries and Warm Honey. Throughout this book, there are fascinating features on the key ingredients, varieties of leaves, tomatoes and apple and how to use them to their best.
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This is the second cookery book by Skye Gyngell.... and it is every bit as beautiful as he first...Gyngell has a real talent for putting together ingredients...the range of recipes is admirably wide and pallate-grabbingly enticing. --TIME OUT, 18th September 2008
This second book of inspirational recipes includes favourites form Petersham Nurseries Cafe in Richmond, Surrey, where Skye weaves her magic. The 100 recipes look so good you'll want to try them as soon as you get the book home. --Sainsburys Magazine, 1st August 2008
With such a clear appreciation for gorgeous food, its easy to see why Skye Gyngell is an award-winning food writer. Her latest book makes specific ingredients the stars of her recipes, and she creates an elegant, diverse collection of dishes that reflects the seasons....everyone from the kitchen novice to the keener cook should find something to suit their ability. --BBC Good Food Magazine, 1st September 2008
This second book of inspirational recipes includes favourites form Petersham Nurseries Cafe in Richmond, Surrey, where Skye weaves her magic. The 100 recipes look so good you'll want to try them as soon as you get the book home. --Sainsburys Magazine, 1st August 2008
With such a clear appreciation for gorgeous food, its easy to see why Skye Gyngell is an award-winning food writer. Her latest book makes specific ingredients the stars of her recipes, and she creates an elegant, diverse collection of dishes that reflects the seasons....everyone from the kitchen novice to the keener cook should find something to suit their ability. --BBC Good Food Magazine, 1st September 2008
Book Description
"A long-waited sequel to the hugely successful A Year In My Kitchen, focussing on prime foods such as cheese, pulses, fruit and veg. Everything is seasonal, so take note of Skye's inimitable advice on what to choose, and when and how to cook it."
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
My mum surprised me with this book as an early Christmas present and enclosed an article about Skye inside the cover. Like the other reviewers, I have some cookbooks that I like but hardly ever use, however this book has become my top choice whenever anyone is coming to visit. I just love it. At first glance, some of the recipes don't look remarkable, but something about the sequencing or combination of ingredients or just plain genius make these recipes taste really special. So far I've made the asparagus, rice and pancetta soup, the roasted vegetable salad, grilled poussins with lemon, marjoram and yoghurt, the squash and tomato curry, the jerusalem artichoke with goat's cheese and the chicken with garlic and fennel and they have all been really, really good. That isn't a boast, it's just a wonderful book! The only recipe I haven't loved was the one for blood oranges and honey, but I think I'm just not a fruit-for-pudding sort of person. It's perfect if you're the sort of person who is getting bored of all of your usual favourite recipes.
22 of 29 people found the following review helpful
By Hiro
Format:Hardcover
Another beautiful book has arrived from Petersham Nurseries.
When I read her first book 'A Year in My Kitchen', I felt like I was not reading a mere cook book, but it felt like it was a book with a story to tell...
I do take some people's comments that the ingredients listed in her books are hard to get, and her recipes seems sometimes a little complex. Yes, her books are not like Nigella's nor Delia's (both of whom I adore). Just think about it, both Nigella and Delia publicly say that they are not a chef, but a cook. Whereas, Skye is a well known chef working in a well-established restaurant, Petersham Nurseries.
I am a seasoned cook (who has been cooking for more than 30 years), but I have to confess one thing to you - I have never made anything from her books! I tend to rely on the books by the said great cooks when I have to fix dinner for my family quickly and easily.
Having said that don't we all have enough "easy" cook books on our shelves? I think it is nice to ring a change and read a cook book written by a great professional chef who does not appear on terry. Her recipes may not be as straightforward as some other recipes that we come across often, but it by no means entails she is snobbish or looking down on you from above. Completely opposite. She is trying her best to communicate what she knows best in layman's term to you. It just that what she is trying to communicate is not a mere "cheese on toast", but some beautifully seasonal professional dishes!
I nearly always reach for Skye's book when I have a quiet afternoon when I can indulge myself in reading some calming books on a sofa ... I hope you will agree that nothing soothes you like her books. I feel most contented when I am reading her books near a bright open window on a quiet Saturday afternoon..
When I read her first book 'A Year in My Kitchen', I felt like I was not reading a mere cook book, but it felt like it was a book with a story to tell...
I do take some people's comments that the ingredients listed in her books are hard to get, and her recipes seems sometimes a little complex. Yes, her books are not like Nigella's nor Delia's (both of whom I adore). Just think about it, both Nigella and Delia publicly say that they are not a chef, but a cook. Whereas, Skye is a well known chef working in a well-established restaurant, Petersham Nurseries.
I am a seasoned cook (who has been cooking for more than 30 years), but I have to confess one thing to you - I have never made anything from her books! I tend to rely on the books by the said great cooks when I have to fix dinner for my family quickly and easily.
Having said that don't we all have enough "easy" cook books on our shelves? I think it is nice to ring a change and read a cook book written by a great professional chef who does not appear on terry. Her recipes may not be as straightforward as some other recipes that we come across often, but it by no means entails she is snobbish or looking down on you from above. Completely opposite. She is trying her best to communicate what she knows best in layman's term to you. It just that what she is trying to communicate is not a mere "cheese on toast", but some beautifully seasonal professional dishes!
I nearly always reach for Skye's book when I have a quiet afternoon when I can indulge myself in reading some calming books on a sofa ... I hope you will agree that nothing soothes you like her books. I feel most contented when I am reading her books near a bright open window on a quiet Saturday afternoon..
9 of 12 people found the following review helpful
By K. Johnston
Format:Hardcover
I've just finished reading - devouring, really - Skye's new book. As with her first book, she is focused on her twin passions: seasonality and how to use a host of constant store cupboard and fresh ingredients.
Many chef-writers emphasise seasonality, but Skye is especially persuasive and passionate in making a case for the sensuality, and good sense, of seasonal eating, that you are completely seduced. Thus, while we might dread the passing of our all too brief English summer, I'm already salivating at the prospect of what autumnal goodies I can cook from the pages of this book.
Skye never sacrifices her considerable principles about food, and rightly so - she asks us to demand the very best from our ingredients, and to treat them with absolute love and respect, to bring our their very best, and enhance our eating experience. I love her integrity - and it is this quality, along with her great sense of style, and attention to detail, that makes this book such a class act, and Skye a true original.
Many chef-writers emphasise seasonality, but Skye is especially persuasive and passionate in making a case for the sensuality, and good sense, of seasonal eating, that you are completely seduced. Thus, while we might dread the passing of our all too brief English summer, I'm already salivating at the prospect of what autumnal goodies I can cook from the pages of this book.
Skye never sacrifices her considerable principles about food, and rightly so - she asks us to demand the very best from our ingredients, and to treat them with absolute love and respect, to bring our their very best, and enhance our eating experience. I love her integrity - and it is this quality, along with her great sense of style, and attention to detail, that makes this book such a class act, and Skye a true original.
Most Recent Customer Reviews
5.0 out of 5 stars
great food with fresh ingredients
This is a book with great recipes. It is all with the best fresh ingredients, easy to make. It is about cookbook nr. 100 in my collection but it is certainly one of my favourites.
Published 18 months ago by L. C. De Ruijter
1.0 out of 5 stars
Not my favourite
Uninspiring and nothing new. I was expecting something creative but it seems to be running off old ideas with little thought or inventiveness.
Published on 15 Nov 2010 by Foodie
3.0 out of 5 stars
Lovely to read, but I've never cooked from this!
I have to confess that I don't really get this book. While the recipes sound great and look stunning, I have had this book on my shelves for a year and it's never one I pick up to... Read more
Published on 31 Dec 2009 by Alexandra English
5.0 out of 5 stars
Great cookbook, highly recommended
Skye is one of the best cookery writers out there. Passionate and with a deep understanding of flavours. Easy to follow recipes, great results.
Published on 21 July 2009 by Nobble
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