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About the Author:
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Skye Gyngell is the head chef at the award-winning Petersham Nurseries Café in southwest London. She is also an established food writer with a weekly column featuring recipes for the Independent on Sunday. Born in Australia, Skye has worked as a chef with numerous high-profile clients in Sydney, Paris, and London. She is the author of My Favorite Ingredients and How I Cook. The original British edition of A Year in My Kitchen was named the Guild of Food Writers Cookery Book of the Year and Best Food Book at Le Cordon Bleu World Food Media Awards.
“Some cookbooks have us leaping directly into the kitchen without another moment's thought. Others make us want to curl up on the sofa with a cup of tea and a long stretch of time to read every single page. This new cookbook from Skye Gyngell does both. Her dreamy descriptions of cooking with the seasons read like letters from your best friend's travels abroad, while the recipes themselves are just begging for us to throw a dinner party. . . . This is a comprehensive cookbook with plenty to inspire and challenge us as home cooks. It's also a gorgeous one, full of photographs and snippets of wisdom that encourage us to eat well and be happy.”
—TheKitchn.com, 2/17/11
“Arranged seasonally, it takes nature's bounty and, with a few surprising spices and sauces, presents simple, sophisticated dishes. The recipes are easy, and the beautifully photographed edition is compact enough to carry to the market to help you figure out what's for supper.”
—The Wall Street Journal, 1/29/11
“Bold, thoughtful, warm-hearted cooking—a delight.”
—Nigel Slater
“Skye Gyngell is one of the most innovative and talented cooks to establish herself in the last few years. Her passion is defined in the complex flavors and textures of her food.”
—Rose Gray
“Skye’s food has such simplicity with such enormous flavor—she is exceptional.”
—Maggie Beer
—TheKitchn.com, 2/17/11
“Arranged seasonally, it takes nature's bounty and, with a few surprising spices and sauces, presents simple, sophisticated dishes. The recipes are easy, and the beautifully photographed edition is compact enough to carry to the market to help you figure out what's for supper.”
—The Wall Street Journal, 1/29/11
“Bold, thoughtful, warm-hearted cooking—a delight.”
—Nigel Slater
“Skye Gyngell is one of the most innovative and talented cooks to establish herself in the last few years. Her passion is defined in the complex flavors and textures of her food.”
—Rose Gray
“Skye’s food has such simplicity with such enormous flavor—she is exceptional.”
—Maggie Beer
"About this title" may belong to another edition of this title.
- PublisherAlhambra
- Publication date2006
- ISBN 10 184400337X
- ISBN 13 9781844003372
- BindingHardcover
- Edition number1
- Number of pages224
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