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My Favourite Ingredients [Illustrated] [Paperback]

Skye Gyngell
4.1 out of 5 stars  See all reviews (8 customer reviews)
Price: 14.99 & FREE Delivery in the UK. Details
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Book Description

5 Feb 2010
Acclaimed chef and food writer Skye Gyngell's cooking naturally follows the ebb and flow of the seasons, taking advantage of the best ingredients when they are 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 ingredients in a way that brings out their freshness and flavour results in dishes that are layered with light, clean flavours, softly marrying to provide a wonderful taste experience. 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 the book, there are fascinating features on key ingredients, such as varieties of leaves, tomatoes and apple, and how to use them to their best.

Frequently Bought Together

My Favourite Ingredients + A Year in my Kitchen + How I Cook
Price For All Three: 42.98

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  • A Year in my Kitchen 10.49
  • How I Cook 17.50

Product details

  • Paperback: 256 pages
  • Publisher: Quadrille Publishing Ltd (5 Feb 2010)
  • Language: English
  • ISBN-10: 1844008223
  • ISBN-13: 978-1844008223
  • Product Dimensions: 16.7 x 23 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 209,481 in Books (See Top 100 in Books)

More About the Author

Skye Gyngell is head chef at Petersham Nurseries Cafe in Richmond, Surrey, and an established food writer, contributing regularly to the Independent on Sunday, Vogue and delicious.

Born in Australia, Skye has worked as a chef in Sydney, Paris and London. Since 2004, she has been pivotal in establishing Petersham's reputation for excellent food and an impressive number of awards. including its first Michelin star in 2011.

A Year in my Kitchen was named the Guild of Food Writers 'Cookery Book of the Year' in 2007 and 'Best Food Book' at Le Cordon Bleu World Food Media Awards. The sequel, My Favourite Ingredients, was published in 2008. A further book, How I Cook, was published in Autumn 2010.

Product Description


'This second book of inspirational recipes includes favourites from Petersham nurseries - 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

'This is her second book and it's every bit as beautiful and inspiring as the first. Gyngell has a real talent for putting ingredients together - the range of recipes is admirably wide and palate-grabbingly enticing' --- Time Out Magazine

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." --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

Most Helpful Customer Reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars A real Gem of a Book 30 May 2011
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.
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9 of 12 people found the following review helpful
5.0 out of 5 stars One of my new favourite books 30 Aug 2008
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.
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4.0 out of 5 stars My Favourite Ingredients 9 Sep 2013
By Marand TOP 500 REVIEWER
There are some great recipes in this book, for the most part very simple to prepare.

The opening chapter looks at asparagus and there are two gorgeous starters in the form of asparagus with Tabasco butter or with a tomato dressing and crème fraiche. There are some lovely looking fish and seafood dishes dotted around the book - for example crab cakes with corn purée and chilli oil (and made with home-made mayonnaise), monkfish curry with coconut, lime & curry leaves, sea bass with mint, tomatoes & red onions. There is a nice looking recipe for lobster with white beans, tarragon & tomatoes but I couldn't freeze a live lobster to make it 'soporific' and then boil it to death! I should perhaps say that I am a vegetarian with family & friends who are confirmed carnivores for whom I will cook most things.

There are plenty of slow-cooked meat dishes which always seem to go down well - a roasted shoulder of beef from Tuscany or slow-cooked shoulder of lamb with a sauce of fennel, chilli, garlic and anchovies which smells divine too. There are a few game recipes including grilled rabbit with lentils, braised guinea fowl plus partridge, quail, mallard, pigeon, grouse & pheasant.

There aren't many purely vegetarian recipes but the wild garlic & white bean curry is good (you can add white fish to it if you want to but the basic recipe is vegetarian and really doesn't need anything extra) and there is a squash & tomato curry which can be 'vegged' by omitting the fish sauce. There is a also an excellent basic borlotti bean dish using fresh beans, which I love, when available and dried beans for the rest of the year.
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5.0 out of 5 stars great food with fresh ingredients 27 Nov 2011
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.
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