- Paperback: 256 pages
- Publisher: Quadrille Publishing Ltd; 01 edition (1 Feb. 2008)
- Language: English
- ISBN-10: 1844005925
- ISBN-13: 978-1844005925
- Product Dimensions: 16.7 x 2.6 x 22.9 cm
- Average Customer Review: 4.2 out of 5 stars See all reviews (28 customer reviews)
- Amazon Bestsellers Rank: 361,336 in Books (See Top 100 in Books)
A Year in my Kitchen Paperback – Illustrated, 1 Feb 2008
Customers who bought this item also bought
What other items do customers buy after viewing this item?
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
If you are a seller for this product, would you like to suggest updates through seller support?
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.
Top Customer Reviews
`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.
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!
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.
Most Recent Customer Reviews
Thrilled with my purchase , excellent condition, incredible price ,prompt delivery, lucky me !Published 12 months ago by Amazon Customer
The content is good, there are some really lovely recipes, but the book itself unravelled as I opened it. Read morePublished on 26 May 2014 by Wesley Allesch-Taylor
Encapsulates all that is great about modern cuisine. An valuable addition to my cookery library. And I have weeded out the really dated ones in favour of books like this. Read morePublished on 23 May 2014 by Anne Kennedy
The spine left the rest of the book on first opening, otherwise there are no obvious problems. The risk you take with a second hand book I suppose. Read morePublished on 4 May 2014 by Madge
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 morePublished on 4 Mar. 2014 by Mrs B
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 morePublished on 5 Feb. 2014 by EFP
Liked the lay out, the recipes were interesting and it is a beautiful original and worthwhile book for you cookery bookshelf.Published on 21 Jan. 2014 by Anne Cox
"A precursor to "How I cook".It's good, but buy the other book first"
a lovely book, maybe as a gift