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A Year in My Kitchen
by Skye Gyngell
Skye Gyngell presents a treasure trove of dishes especially created to make the most of ingredients at their seasonal best. Her enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration.
Published October 20th 2006 by Not Avail
(first published January 1st 2006)
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Jan 23, 2012 Rebecca rated it 2 of 5 stars · review of another edition
I had such high hopes for this book but sadly they didn't really come true. Rather than joyful, seasonal fare, the savoury recipes are almost all fussy salads, that take hours to produce and use all sorts of fancy ingredients but don't really seem to amount to anything that is going to be more than a dinner party starter... and some of the things Skye comes out with, talk about pretentious!- 'another old fashioned idea of mine is that celery eaten raw should be peeled. It's an attention to detai...more
at first didn't see the merit of this book. None of the recipes really grabbed me. I couldn't figure out why it won any awards. But I went online and found the Petersham Nurseries and scrolled around the site. It would be nice to visit that's for sure. Sounds like an interesting concept to own a business such as this. For a Cook like me the business inspired me, so I opened the book and had another look around and then did find a few recipes that I should try. Didn't buy the book, I always borro...more
nice recipes everyday people can accomplish (for the most part) without any crazy ingredients. Solid recipes with some interesting flavor combinations that had me intrigued, but not so interesting as to be unapproachable. The emphasis was on quality ingredients that can be used in multiple ways which I think is more realistic to how most people cook. I wish there were either more photos of the food or fewer photos of unrelated things.
I took this book out from the library based on the critical acclaim I have seen given to it. I enjoy eating with the seasons and appreciated the recipes being grouped together in this way. A decent selection of vegetarian recipes (as I'm veggie) and this was recommended in a veggie magazine, but not a book I'd refer to that often. Her 'toolbox' of spices was also very informative.
A beautifully photographed cookbook from the innovative chef Skye Gyngell. The book is organized by season and the recipes are designed to showcase seasonal flavors and textures. (In summer, she offers up baked aubergines with tomatoes and tarragon, for example; in autumn, baked quince with honey, bay, and verjuice.) The recipes I've tried have worked out well.
I love this cookbook. Skye's story is amazing anyway, but the way she thinks about food and how it all works together with the seasons and on the plate is wonderful. Her "Toolbox" of condiments is the key to her beautiful food. I love this book, I love the Petersham Nurseries and I love the understated elegance of Skye Gyngell.
Skye Gyngell is head chef at Petersham Nurseries Café in Richmond, Surrey, and an established food writer, contributing regularly to the Independent on Sunday, Vogue and delicious. Born in Australia, Skye has worked as a chef in Sydney, Paris and London. Since 2004, she has been pivotal in establishing Petersham’s reputation for excellent food and an impressive number of awards. A Year in my Kitch...moreMore about Skye Gyngell...