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A Year in my Kitchen [Illustrated] [Paperback]

Skye Gyngell
4.3 out of 5 stars  See all reviews (22 customer reviews)
RRP: 14.99
Price: 11.29 & FREE Delivery in the UK. Details
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Book Description

1 Feb 2008
"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 'townmeets-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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Product details

  • Paperback: 256 pages
  • Publisher: Quadrille Publishing Ltd (1 Feb 2008)
  • Language: English
  • ISBN-10: 1844005925
  • ISBN-13: 978-1844005925
  • Product Dimensions: 2.6 x 16.5 x 22.8 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Bestsellers Rank: 105,262 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


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

Skye Gyngell is head chef at Petersham Nursuries Cafe in Richmond, Surrey, and an established food writer, writing regularly for The Independent on Sunday and Vogue magazine. Australian by birth, she has worked as a chef in Sydney, Paris and London. Since 2004, Skye has been pivotal in gaining Petersham Nursuries Cafe its reputation for excellent food and an impressive number of awards.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
48 of 49 people found the following review helpful
4.0 out of 5 stars Simple and exquisite food 9 Feb 2007
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
5.0 out of 5 stars wonderful book 16 Nov 2006
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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22 of 24 people found the following review helpful
By Hiro
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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19 of 21 people found the following review helpful
3.0 out of 5 stars Gentle Foodie reading 31 Jan 2009
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
4.0 out of 5 stars Everybody's right 18 Jun 2011
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 place, even in a single, working person's cooking. I bought it beguiled by the styling and the sound of the recipes. When I realised that to get started on many of the recipes you had to concoct the "tool-box" elements first (slow-cooked red onions, slow-cooked tomatoes, braised lentils, various oils, the divergently maligned and praised spice mix), the book went on the shelf for a while. But a couple of weekends ago, I had that afternoon pottering. Nothing was particularly difficult, and for a fortnight afterwards, I've been having delicious remains, and various new recipes pulled from the book that have been very swift to prepare with the toolbox elements already in the fridge - brilliant morale-boost on getting home late. I haven't died from eating 10-day-old red onions or basil oil, but obviously different people are variously sensitive (over-anxious?) when it comes to smell-it-and-see food testing. The index isn't very helpful with regard to using the tool-box, so I've been through and annotated mine, which makes it much more practical - you do want to have all the ways of using this stuff listed. The recipes: most are delightful, some, as others have said, not completely original, but they're all very fresh and very evocative of the seasons. NB, not everything relies on the toolbox. Gyngell's tone can be hectoring: "last night's roast chicken simply will not do", lends to the, "Go away, I'm a working woman, so have some understanding that last night's roast chicken is *exactly* what I'll be using", response. Read more ›
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Most Recent Customer Reviews
5.0 out of 5 stars Fabulous book!
This is such an inspiring book! I am a keen cook but like real food. This book is everthing I had hoped for and more! Simple but delicious ideas with no unecessary 'faffing'. Read more
Published 1 month ago by Mrs B
5.0 out of 5 stars Flavoursome recipes
It took me ages to decide whether or not to buy this book - unfortunately I find Ms Gyngell's writing style slightly irksome (am I alone in finding her language a little... Read more
Published 2 months ago by EFP
5.0 out of 5 stars A great cook book
Liked the lay out, the recipes were interesting and it is a beautiful original and worthwhile book for you cookery bookshelf.
Published 3 months ago by Anne Cox
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
Published 19 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 on 14 Mar 2012 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 on 7 Oct 2011 by ninka
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
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