Articles liés à A Year in My Kitchen.

A Year in My Kitchen. - Couverture souple

Gyngell, Skye

 
9781844005925: A Year in My Kitchen.
Couverture souple
ISBN 10 : 1844005925 ISBN 13 : 9781844005925
Editeur : Quadrille Publishing Ltd, 2008

Synopsis

"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 'townmeets-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.

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À propos de l'auteur

Australian by birth, Skye Gyngell worked at a number of Sydney's culinaryestablishments before moving to Paris to complete her formal training under AnneWillan at La Varenne. After a stint at the Dodin-Bouffant in Paris, Skye moved toLondon to work at The French House, The Dorchester and The Sugar Club. She thenspent a number of years working as a private chef with a rota of high profile clients. Shecurrently combines her role as food editor of Vogue magazine with being Head Chef atPetersham Nurseries where she is rapidly gaining the restaurant a reputation for superbfood. Petersham won the 2005 Time Out award for Best Al Fresco Restaurant and MostOriginal Restaurant at the 2006 Tatler Restaurant Awards.Author Location: London

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Quadrille Publishing Ltd
Date d'édition
2008
Langue
anglais
ISBN 10 
1844005925
ISBN 13 
9781844005925
Reliure
Broché
Nombre de pages
256
Coordonnées du fabricant
non disponible
Personne responsable
non disponible