My Favourite Ingredients Hardcover – Illustrated, 15 Aug 2008
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This is the second cookery book by Skye Gyngell.... and it is every bit as beautiful as he first...Gyngell has a real talent for putting together ingredients...the range of recipes is admirably wide and pallate-grabbingly enticing. --TIME OUT, 18th September 2008
This second book of inspirational recipes includes favourites form Petersham Nurseries Cafe in Richmond, Surrey, where Skye weaves her magic. The 100 recipes look so good you'll want to try them as soon as you get the book home. --Sainsburys Magazine, 1st August 2008
With such a clear appreciation for gorgeous food, its easy to see why Skye Gyngell is an award-winning food writer. Her latest book makes specific ingredients the stars of her recipes, and she creates an elegant, diverse collection of dishes that reflects the seasons....everyone from the kitchen novice to the keener cook should find something to suit their ability. --BBC Good Food Magazine, 1st September 2008
"A long-waited sequel to the hugely successful A Year In My Kitchen, focussing on prime foods such as cheese, pulses, fruit and veg. Everything is seasonal, so take note of Skye's inimitable advice on what to choose, and when and how to cook it."See all Product Description
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Top Customer Reviews
The opening chapter looks at asparagus and there are two gorgeous starters in the form of asparagus with Tabasco butter or with a tomato dressing and crème fraiche. There are some lovely looking fish and seafood dishes dotted around the book - for example crab cakes with corn purée and chilli oil (and made with home-made mayonnaise), monkfish curry with coconut, lime & curry leaves, sea bass with mint, tomatoes & red onions. There is a nice looking recipe for lobster with white beans, tarragon & tomatoes but I couldn't freeze a live lobster to make it 'soporific' and then boil it to death! I should perhaps say that I am a vegetarian with family & friends who are confirmed carnivores for whom I will cook most things.
There are plenty of slow-cooked meat dishes which always seem to go down well - a roasted shoulder of beef from Tuscany or slow-cooked shoulder of lamb with a sauce of fennel, chilli, garlic and anchovies which smells divine too. There are a few game recipes including grilled rabbit with lentils, braised guinea fowl plus partridge, quail, mallard, pigeon, grouse & pheasant.
There aren't many purely vegetarian recipes but the wild garlic & white bean curry is good (you can add white fish to it if you want to but the basic recipe is vegetarian and really doesn't need anything extra) and there is a squash & tomato curry which can be 'vegged' by omitting the fish sauce. There is a also an excellent basic borlotti bean dish using fresh beans, which I love, when available and dried beans for the rest of the year.Read more ›
When I read her first book 'A Year in My Kitchen', I felt like I was not reading a mere cook book, but it felt like it was a book with a story to tell...
I do take some people's comments that the ingredients listed in her books are hard to get, and her recipes seems sometimes a little complex. Yes, her books are not like Nigella's nor Delia's (both of whom I adore). Just think about it, both Nigella and Delia publicly say that they are not a chef, but a cook. Whereas, Skye is a well known chef working in a well-established restaurant, Petersham Nurseries.
I am a seasoned cook (who has been cooking for more than 30 years), but I have to confess one thing to you - I have never made anything from her books! I tend to rely on the books by the said great cooks when I have to fix dinner for my family quickly and easily.
Having said that don't we all have enough "easy" cook books on our shelves? I think it is nice to ring a change and read a cook book written by a great professional chef who does not appear on terry. Her recipes may not be as straightforward as some other recipes that we come across often, but it by no means entails she is snobbish or looking down on you from above. Completely opposite. She is trying her best to communicate what she knows best in layman's term to you. It just that what she is trying to communicate is not a mere "cheese on toast", but some beautifully seasonal professional dishes!
I nearly always reach for Skye's book when I have a quiet afternoon when I can indulge myself in reading some calming books on a sofa ... I hope you will agree that nothing soothes you like her books. I feel most contented when I am reading her books near a bright open window on a quiet Saturday afternoon..
Many chef-writers emphasise seasonality, but Skye is especially persuasive and passionate in making a case for the sensuality, and good sense, of seasonal eating, that you are completely seduced. Thus, while we might dread the passing of our all too brief English summer, I'm already salivating at the prospect of what autumnal goodies I can cook from the pages of this book.
Skye never sacrifices her considerable principles about food, and rightly so - she asks us to demand the very best from our ingredients, and to treat them with absolute love and respect, to bring our their very best, and enhance our eating experience. I love her integrity - and it is this quality, along with her great sense of style, and attention to detail, that makes this book such a class act, and Skye a true original.
Most Recent Customer Reviews
Thrilled with this book , perfect condition and perfect price , prompt delivery , I couldn't ask for more .Published 1 month ago by Amazon Customer
I was disappointed. I'd seen a good chicken recipe from this book in the Guardian and sent for the book, but it turned out that there wasn't another recipe that I'd ever make. Read morePublished 22 months ago by Andrew Rose
This is a book with great recipes. It is all with the best fresh ingredients, easy to make. It is about cookbook nr. 100 in my collection but it is certainly one of my favourites.Published on 27 Nov. 2011 by L. C. De Ruijter
Uninspiring and nothing new. I was expecting something creative but it seems to be running off old ideas with little thought or inventiveness.Published on 15 Nov. 2010 by Foodie
I have to confess that I don't really get this book. While the recipes sound great and look stunning, I have had this book on my shelves for a year and it's never one I pick up to... Read morePublished on 31 Dec. 2009 by Alexandra English