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.
The original British edition of A Year in My Kitchen was named the Guild of Food Writers Cookery Book of the Yea.
She is the author of My Favorite Ingredients and How I Cook.
Born in Australia, Skye has worked as a chef with numerous high-profile clients in Sydney, Paris, and London.
She is also an established food writer with a weekly column featuring Recipes for the Independent on Sunday.
About the Author: Skye Gyngell is the head chef at the award-winning Petersham Nurseries Caf in southwest London.
Featuring gorgeous photography and Gyngell\'s gentle kitchen wisdom, this is a delicious guide to truly tempting food made with care and attention.
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.
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 Cr me Fra che; 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 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.
The head chef at London\'s acclaimed Petersham Nurseries Caf , 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 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.
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
