Product Description

Acclaimed chef and food writer Skye Gyngell's cooking naturally follows the ebband flow of the seasons, taking advantage of the best produce when it is seasonally available. "My Favourite Ingredients" focuses on what she loves cooking the most - prime foods such as fish and shellfish, cheese, nuts, pulses and grains that always feature in her menus; seasonal favourites including asparagus, cherries, tomatoes and game that she particularly loves; and, flavour enhancers like garlic, olive oil, vinegar and honey which are such an important part of her cooking. Her extraordinary ability to combine produce in a way that brings out their freshness and flavour result in dishes that are layered with light, clean flavours, softly marrying to provide a wonderful taste experience.In this title, the highlights include Raw White Asparagus with Porcini, Roasted Hazelnuts and aged Parmesan, Monkfish and Coconut Curry with Curry Leaves and Lime, Fritto Misto of Artichokes and Lemon with Mint and Anchovy Vinaigrette, and Chocolate Pannacotta with Blackberries and Warm Honey. Throughout this book, there are fascinating features on the key ingredients, varieties of leaves, tomatoes and apple and how to use them to their best.

Product Details

• Amazon Sales Rank: #14243 in Books
• Published on: 2008-08-15
• Format: Illustrated
• Original language: English
• Binding: Hardcover
• 256 pages

Review
This is the second cookery book by Skye Gyngell.... and it is every bit as beautiful as he first...Gyngell has a real talent for putting together ingredients...the range of recipes is admirably wide and pallate-grabbingly enticing. --TIME OUT, 18th September 2008

This second book of inspirational recipes includes favourites form Petersham Nurseries Cafe in Richmond, Surrey, where Skye weaves her magic. The 100 recipes look so good you'll want to try them as soon as you get the book home. --Sainsburys Magazine, 1st August 2008

With such a clear appreciation for gorgeous food, its easy to see why Skye Gyngell is an award-winning food writer. Her latest book makes specific ingredients the stars of her recipes, and she creates an elegant, diverse collection of dishes that reflects the seasons....everyone from the kitchen novice to the keener cook should find something to suit their ability. --BBC Good Food Magazine, 1st September 2008

BBC Good Food Magazine, 1st September 2008
"With such a clear appreciation for gorgeous food, its easy to see why Skye Gyngell is an award-winning food writer. Her latest book makes specific ingredients the stars of her recipes, and she creates an elegant, diverse collection of dishes that reflects the seasons....everyone from the kitchen novice to the keener cook should find something to suit their ability."

Vogue, 1st Septemner 2008
"Skye Gyngell's new book My Favourite Ingredients collects the talented cook's recipes featuring her most treasured ingredients such as asparagus, olive oil, leaves and nuts"

Customer Reviews

Another beautiful book from Skye
Another beautiful book has arrived from Petersham Nurseries.

When I read her first book 'A Year in My Kitchen', I felt like I was not reading a mere cook book, but it felt like it was a book with a story to tell...

I do take some people's comments that the ingredients listed in her books are hard to get, and her recipes seems sometimes a little complex. Yes, her books are not like Nigella's nor Delia's (both of whom I adore). Just think about it, both Nigella and Delia publicly say that they are not a chef, but a cook. Whereas, Skye is a well known chef working in a well-established restaurant, Petersham Nurseries.

I am a seasoned cook (who has been cooking for more than 30 years), but I have to confess one thing to you - I have never made anything from her books! I tend to rely on the books by the said great cooks when I have to fix dinner for my family quickly and easily.

Having said that don't we all have enough "easy" cook books on our shelves? I think it is nice to ring a change and read a cook book written by a great professional chef who does not appear on terry. Her recipes may not be as straightforward as some other recipes that we come across often, but it by no means entails she is snobbish or looking down on you from above. Completely opposite. She is trying her best to communicate what she knows best in layman's term to you. It just that what she is trying to communicate is not a mere "cheese on toast", but some beautifully seasonal professional dishes!

I nearly always reach for Skye's book when I have a quiet afternoon when I can indulge myself in reading some calming books on a sofa ... I hope you will agree that nothing soothes you like her books. I feel most contented when I am reading her books near a bright open window on a quiet Saturday afternoon..

One of my new favourite books
I've just finished reading - devouring, really - Skye's new book. As with her first book, she is focused on her twin passions: seasonality and how to use a host of constant store cupboard and fresh ingredients.

Many chef-writers emphasise seasonality, but Skye is especially persuasive and passionate in making a case for the sensuality, and good sense, of seasonal eating, that you are completely seduced. Thus, while we might dread the passing of our all too brief English summer, I'm already salivating at the prospect of what autumnal goodies I can cook from the pages of this book.

Skye never sacrifices her considerable principles about food, and rightly so - she asks us to demand the very best from our ingredients, and to treat them with absolute love and respect, to bring our their very best, and enhance our eating experience. I love her integrity - and it is this quality, along with her great sense of style, and attention to detail, that makes this book such a class act, and Skye a true original.

Great cookbook, highly recommended
Skye is one of the best cookery writers out there. Passionate and with a deep understanding of flavours. Easy to follow recipes, great results.