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.
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.