"A Year in My Kitchen" is destined to become one of the classic cookbooks and consolidate the already remarkable reputation of its author Skye Gyngell, as one of the most inspirational chefs cooking today. As food editor for "Vogue" magazine and "The Independent on Sunday", and chef of the Petersham Nurseries Cafe, a magical 'town-meets-country' oasis in southwest London, Skye's refreshingly original approach to cooking yields superb results. Her unfussy but intensely flavourful food is based on the components of her culinary 'toolbox' - ingredients and flavourings that Skye uses to 'build' her dishes from earthy base note flavours to the fresh top notes that make the dish 'sing'. Seasonally inspired and produce led, Skye maintains that her secret is '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 a refreshing springtime Panade of Broad Beans with Pancetta, Mint and Ricotta; a summertime treat of Tea-Smoked Wild Salmon with Chilli Sauce; a warming Sweet Potato and Ginger soup in autumn; and a Spicy Italian Sausage with Rosemary, Chilli, Red Wine and Polenta 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. Her enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration.
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Winner of 'Cookery Book of the Year' at the Guild of Food Writers Awards 2007 --Guild of Food Writers
'I am completely in tune with Skye Gyngell's approach to food, which is suited to a Mediterranean repertoire of ingredients and I often go to her A Year in My Kitchen for inspiration.' --Independent on Sunday, October 2012
'I am completely in tune with Skye Gyngell's approach to food, which is suited to a Mediterranean repertoire of ingredients and I often go to her A Year in My Kitchen for inspiration.' --Independent on Sunday, October 2012
About the Author
Australian by birth, Skye Gyngell worked at a number of Sydney s culinary establishments before moving to Paris to complete her formal training under Anne Willan at La Varenne. After a stint at the Dodin-Bouffant in Paris, Skye moved to London to work at The French House, The Dorchester and The Sugar Club. She then spent a number of years working as a private chef with a rota of high profile clients. She currently combines her role as food editor of Vogue magazine with being Head Chef at Petersham Nurseries where she is rapidly gaining the restaurant a reputation for superb food. Petersham won the 2005 Time Out award for Best Al Fresco Restaurant and Most Original Restaurant at the 2006 Tatler Restaurant Awards.
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Most Helpful Customer Reviews
48 of 49 people found the following review helpful
Format:Hardcover
Skye Gyngell is the chef at Petersham Café, a heavenly café-restaurant in the middle of Petersham Nurseries. In the old greenhouses, surrounded by plants, flowers and many a ravishing household accessory, you will eat simple but exquisitely prepared food.
`A year in my kitchen', Skye's first book, is a real labour of love written with great warmth, thoughtfulness and a serious concern for the seasons. Feeding friends - or customers - is in part about the right attitude; a `generosity of spirit', so she positively encourages us to put our hearts and souls into our cooking.
The basis of her recipes is her `culinary toolbox', a range of flavours that are the starting point for her dishes. The toolbox is based on `sky and earth' flavours that range from leafy green herbs, citrus zest and vinaigrettes (sky) to the earth-bound, woody herbs, toasted nuts or roast spices that add depth to winter meals. Trust me, it does make sense once you have read her explanation and it is far less airy-fairy than it sounds.
Truly a treasure to be absorbed and used throughout the year, "A year in my kitchen" focuses on choosing fresh seasonal produce and preparing it with flair and individuality. It will excite and inspire you and - should you feel the need - put the passion back into your cooking. It will also leave you itching to get in the kitchen to try Skye's ideas.
`A year in my kitchen', Skye's first book, is a real labour of love written with great warmth, thoughtfulness and a serious concern for the seasons. Feeding friends - or customers - is in part about the right attitude; a `generosity of spirit', so she positively encourages us to put our hearts and souls into our cooking.
The basis of her recipes is her `culinary toolbox', a range of flavours that are the starting point for her dishes. The toolbox is based on `sky and earth' flavours that range from leafy green herbs, citrus zest and vinaigrettes (sky) to the earth-bound, woody herbs, toasted nuts or roast spices that add depth to winter meals. Trust me, it does make sense once you have read her explanation and it is far less airy-fairy than it sounds.
Truly a treasure to be absorbed and used throughout the year, "A year in my kitchen" focuses on choosing fresh seasonal produce and preparing it with flair and individuality. It will excite and inspire you and - should you feel the need - put the passion back into your cooking. It will also leave you itching to get in the kitchen to try Skye's ideas.
47 of 49 people found the following review helpful
Format:Hardcover
Although I have not tried many recipes from this book as yet all those I have tried have worked and been wonderful. This book is a delight to read and Skye's prose is quite inspirational. She tends to compose simple recipes with a careful use of sweet, sour salty etc and the end result is very good indeed. I hope to use this cook book a lot, however, some of the recipes are prohibitive in terms of the ingredients. There are nevertheless many ideas that I hope will make it into my kitchen. Great book.
22 of 24 people found the following review helpful
By Hiro
Format:Hardcover
This is probably the most beautiful cookery book ever written.
I have a feeling that this book was not written for profit. This book is a mere result of her love for seasons, the gardens in Nurseries, natural ingredients from the mother nature, and the food to put a smile on your face.
I always feel that Australian cooks understand the essence of Oriental cuisine very well - the importance of contrasting textures in a dish, and the importance of balance in saltiness/ sweetness/ sourness/ bitterness/ spiciness/ umami in flavour. I think they excel at throwing this essence into European dishes to come up with something outstanding.
As below reviewers already mentioned, this book is not for beginners (if you are, go for "The First-Time Cook" by Sophie Grigson. A great book. Fun to read too), and some ingredients are hard to get if you live far away from big cities (well, but, looking at he sunny side of life, you stand far greater a chance to be able to pick wild garlic).
Having said that, this book is brilliant just to have on the bed side. The pictures are so wonderful and it is a sheer joy just to look at them. It makes you feel the world is still a nice place, and there is something you can look forward to making for lunch at the next weekend.
I am going to the Cafe in Petersham Nurseries one day soon!
I have a feeling that this book was not written for profit. This book is a mere result of her love for seasons, the gardens in Nurseries, natural ingredients from the mother nature, and the food to put a smile on your face.
I always feel that Australian cooks understand the essence of Oriental cuisine very well - the importance of contrasting textures in a dish, and the importance of balance in saltiness/ sweetness/ sourness/ bitterness/ spiciness/ umami in flavour. I think they excel at throwing this essence into European dishes to come up with something outstanding.
As below reviewers already mentioned, this book is not for beginners (if you are, go for "The First-Time Cook" by Sophie Grigson. A great book. Fun to read too), and some ingredients are hard to get if you live far away from big cities (well, but, looking at he sunny side of life, you stand far greater a chance to be able to pick wild garlic).
Having said that, this book is brilliant just to have on the bed side. The pictures are so wonderful and it is a sheer joy just to look at them. It makes you feel the world is still a nice place, and there is something you can look forward to making for lunch at the next weekend.
I am going to the Cafe in Petersham Nurseries one day soon!
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Most Recent Customer Reviews
3.0 out of 5 stars
lovely book
"A precursor to "How I cook".It's good, but buy the other book first"
a lovely book, maybe as a gift
a lovely book, maybe as a gift
Published 8 months ago by art books
5.0 out of 5 stars
As expected
Super quick delivery and exactly as expected. excellent book, a must for all keen cooks. Try the chestnut starter - it'll amaze you,
Published 14 months ago by matron
5.0 out of 5 stars
great inspiration
This is a fantastic cook book from an inspirational chef. There are some great standard recipes for basics plus some really original ones to try new stuff. Read more
Published 19 months ago by ninka
4.0 out of 5 stars
Everybody's right
I think there's truth in all the reviews. This isn't an open-and-go cookbook, but it is very lovely, and if you enjoy a wet afternoon pottering in the kitchen, it can find a... Read more
Published 23 months ago by footle44
2.0 out of 5 stars
Irritating and nothing special
I sometimes feel like I must be taking crazy pills where Skye Gyngell is concerned. There's nothing wrong with this book, it's fine; just as her restaurant is fine (if outrageously... Read more
Published on 7 April 2011 by R. Wade
3.0 out of 5 stars
The Skye's the limit?
On the surface there's a lot to recomend this book. It's nicely written and presented. There's a stong commitment to seasonal eating. Read more
Published on 30 Jun 2010 by Declan Swan
5.0 out of 5 stars
A year in my kitchen - Skye Gyngell
Impressive visuals, wonderful paper on which the book is printed, inspired and engaging recipes that seem to come from the heart of a true love of cooking and all the joys of... Read more
Published on 5 Jan 2010 by D. Roet
5.0 out of 5 stars
A Year in my Kitchen - review of Skye Gingell's book
Some thought-provoking muses from a wonderful cook on getting the best from local, seasonal produce and some very good recipes. Read more
Published on 3 Jan 2010 by C. Ellison
3.0 out of 5 stars
a little precious
This cookbook is a little disappointing because of the format (paperback) and the receipes are a little complicated to really re-create in a nomral kitchen. Read more
Published on 16 Aug 2009 by rexclick
4.0 out of 5 stars
Inspirational
Bought for my wife. She loves it. So much, in fact, that the pages have parted company from the cover. Read more
Published on 10 Aug 2009 by DJ Turpin
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