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Winner of 'Cookery Book of the Year' at the Guild of Food Writers Awards 2007 --Guild of Food Writers
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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.
46 of 48 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
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
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 2 months ago by matron
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 7 months ago by ninka
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 11 months ago by footle44
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 13 months ago by R. Wade
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 23 months ago by Declan Swan
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
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
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
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
Nice one, Skye
An Aussie born and raised girl, Skye has a fresh approach to the blending of flavours and textures, some UK/European cooks can, at time,s be a little hesitant to go for it! Read more
Published on 5 Aug 2009 by Fozzie Green
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