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A Year in My Kitchenby Skye Gyngell
Synopses & Reviews
Award-winning chef Skye Gyngell passionately believes that cooking is an intuitive, imaginative practice, one that reflects the changing seasons and relies on the choicest fresh produce. A Year in My Kitchen is a charming culinary tribute to her favorite seasonal ingredients: tender herbs, vibrant fruits, and earthy root vegetables that are all the more exceptional when we enjoy them at their peak.
The head chef at London’s acclaimed Petersham Nurseries Café, Gyngell relies on a toolbox of simple recipes, techniques, and flavorings that she combines with an infinite variety of ingredients. A Year in My Kitchen begins by exploring the fundamentals of that toolbox by presenting recipes for infused oils, vinaigrettes, and roasted spice mix, all of which can be used to enhance the rest of the produce-driven recipes. These casual yet elegant dishes emphasize delicate preparations in the warmer months, such as Fava Beans with Mint, Ricotta, and Crisp Prosciutto; Spinach Soup with Nutmeg and Crème Fraîche; and Strawberry Granita, and comforting hearty recipes in the cooler months, such as Spicy Meatballs with Cilantro and Sour Cherries and Roasted Squash with Roasted Tomatoes, Feta, and Basil Oil.
A Year in My Kitchen will inspire you to explore a diversity of beautiful ingredients and apply all of your senses to the cooking process. Featuring gorgeous photography and Gyngell’s gentle kitchen wisdom, this is a delicious guide to truly tempting food made with care and attention.
Originally published: London: Quadrille, c2006.
A charming, elegant cookbook designed to appeal to styleminded home cooks from an award-winning British chef with an uncompromising produce-first approach to simple yet sophisticated recipes.
In this tribute to the choicest fresh ingredients, acclaimed UK chef and food writer Skye Gyngell shares 100 flavorful recipes that follow the ebb and flow of nature. She begins by exploring the fundamentals of her culinary style in a chapter of simple accompaniments and versatile flavorings—such as infused oils, vinaigrettes, stocks, and roasted spices—which she uses to enhance her produce-driven recipes. Gyngell’s seasonal approach emphasizes delicate preparations of vegetables and fruit in the warmer months, such as Strawberry Granita, and comforting hearty dishes in the cooler ones, such as Spicy Meatballs with Cilantro and Sour Cherries. With 160 photographs throughout, this beautiful cookbook demonstrates how to make the most of whole-foods ingredients at their flavorful peak.
About the Author
SKYE GYNGELL is the head chef at the award-winning Petersham Nurseries Café in southwest London, and writes a weekly column with recipes for the Independent on Sunday. She is the author of My Favorite Ingredients.
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