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“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.”
“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.”
“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.”
“Skye’s food has such simplicity with such enormous flavor—she is exceptional.”
—Maggie Beer -- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch.
"A Year in My Kitchen" is destined to become one of the classic cookbooks and consolidate the already remarkable reputation of its author Skye Gyngell, as one of the most inspirational chefs cooking today. As food editor for "Vogue" magazine and "The Independent on Sunday", and chef of the Petersham Nurseries Cafe, a magical 'town-meets-country' oasis in southwest London, Skye's refreshingly original approach to cooking yields superb results. Her unfussy but intensely flavourful food is based on the components of her culinary 'toolbox' - ingredients and flavourings that Skye uses to 'build' her dishes from earthy base note flavours to the fresh top notes that make the dish 'sing'. Seasonally inspired and produce led, Skye maintains that her secret is 'not to mess with good ingredients - just to turn the volume up'. The recipes in the book are an absolute treasure trove of dishes especially created to make the most of ingredients at their seasonal best.Try a refreshing springtime Panade of Broad Beans with Pancetta, Mint and Ricotta; a summertime treat of Tea-Smoked Wild Salmon with Chilli Sauce; a warming Sweet Potato and Ginger soup in autumn; and a Spicy Italian Sausage with Rosemary, Chilli, Red Wine and Polenta to cheer you through the dark winter days. Simple, clean and clear flavours are the prevailing characteristics and the food sings in the mouth as well as visually on the plate. Her enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration. Alle Produktbeschreibungen