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

4.2 out of 5 stars 28 customer reviews

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Product details

  • Hardcover: 224 pages
  • Publisher: Quadrille Publishing Ltd; 01 edition (20 Oct. 2006)
  • Language: English
  • ISBN-10: 184400337X
  • ISBN-13: 978-1844003372
  • Product Dimensions: 17 x 3.2 x 23.6 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Bestsellers Rank: 90,521 in Books (See Top 100 in Books)
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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.


Customer reviews

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on 27 April 2014
Format: Paperback|Verified Purchase
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Format: Hardcover
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on 16 November 2006
Format: Hardcover
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on 5 September 2007
Format: Hardcover
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on 31 January 2009
Format: Paperback
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on 5 January 2010
Format: Hardcover
0Comment| One person found this helpful. Was this review helpful to you?YesNoReport abuse
on 3 January 2010
Format: Paperback|Verified Purchase
0Comment| One person found this helpful. Was this review helpful to you?YesNoReport abuse

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