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A Year in My Kitchen Hardcover – Illustrated, 20 Oct 2006


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Product details

  • Hardcover: 224 pages
  • Publisher: Quadrille Publishing Ltd (20 Oct 2006)
  • Language: English
  • ISBN-10: 184400337X
  • ISBN-13: 978-1844004119
  • Product Dimensions: 17 x 3.2 x 23.6 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: 119,613 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

Review

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

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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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

48 of 49 people found the following review helpful By Henrietta Green of FoodLoversBritain.com on 9 Feb 2007
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.
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47 of 49 people found the following review helpful By Anthony James Mirams on 16 Nov 2006
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.
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23 of 25 people found the following review helpful By Hiro on 5 Sep 2007
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!
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20 of 22 people found the following review helpful By A. Eastwood on 31 Jan 2009
Format: Paperback
I thought this would be an interesting cook book as the premise is that it concentrates on cooking with the produce of the seasons. Something I am quite keen to get into. It is a really beautiful book with dreamy, misty photographs and is beautifully put together. Recipe-wise though, it really is more appropriate for the professional cook running a large kitchen as the recipes require you to use components from a previously prepared 'storecupboard'. These are pickled ingredients, flavoured oils, etc, all prepared in large quantities but to be used within days or weeks!

It is a beautiful book to have around the kitchen or to give as a gift, but, practically, there are few recipes I could see myself settling down to make. The recipes are quite complicated and involved but obviously created with love and enthusiasm by the author herself.
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3 of 3 people found the following review helpful By Amazon Customer on 27 April 2014
Format: Paperback Verified Purchase
I'm a really experienced cook and enjoy using a wide range of cookery books. I decided to make Baked blackberry and stem ginger pudding for Sunday lunch. Quite fiddly to make but I was optimistic until I turned the individual puddings out to find no pool of syrup surrounding them. I thought perhaps I had made a mistake but. when you compare the recipe and the picture it is obvious that 1 tbsp of syrup could never give the pool in the photo. In fact I had added more than the recipe said and there was nothing to see when cooked. The pudding was lovely but not what I expected and that makes me doubt the quality of testing and wondering if it is worth trying others. This disappointment rarely happens with other writers and I felt rather let down.
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7 of 8 people found the following review helpful By R. Wade on 7 April 2011
Format: Paperback
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 overpriced), but the adulation baffles me.

The constant references to 'her' food become wearing, when many of the recipes are simple French and Italian classics, and many more are the type of simple ingredient assemblies that one could find in any Jamie Oliver book.

Her recipe for 'Panade of slow-cooked onions with Gruyere' differs from French onion soup only in so far as the bread is on the bottom instead of the top; no real problem there, except she accompanies the recipe with the following note:

'To appreciate the nature of any dish - its subtleties and complexities - you really need to have cooked it several times. It is only then that will you (sic) understand its very heart'.

Possibly the most pompous statement you'll ever find in a modern recipe book, and by no means a one off in this self-regarding and (to me at least)uninspiring book.
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