A Year In My Kitchen: Recipes Inspired by the Seasons and Based on a Culinary Toolbox of Inventive Flavorings

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.

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.