How I Cook

Skye Gyngell's skill in combining ingredients in a way that heightens their freshness and flavour is second to none. Her cooking at Petersham Nurseries has won many awards and her previous two books have been highly acclaimed. Now, Skye turns her attention to home cooking. In How I Cook she focuses on the food she cooks for friends and family, with an original collection of over 100 recipes based around meal occasions - breakfast, Sunday lunch, alfresco eating, afternoon tea, simple weekday dinner, late night supper and celebrations - such as Christmas and Easter. Skye's home cooking is influenced by the seasons but it is also the sense of occasion that inspires her creativity. The layers of flavour that typify Skye's dishes are evident throughout, but recipes are more straightforward and based on ingredients that are easy for the home cook to obtain. All techniques are carefully explained and illustrated, and Skye reveals the secrets of her success, based on her years of experience in the kitchen. In addition, Skye provides menu suggestions throughout the book to create beautifully balanced meals. The final chapter 'Time to spare' presents a lovely selection of original preserves and other food that can be prepared ahead to enjoy later.

Skye Gyngell is head chef at Petersham Nurseries Cafe 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 Kitchen was named the Guild of Food Writers 'Cookery Book of the Year' in 2007 and 'Best Food Book' at Le Cordon Bleu World Food Media Awards. The sequel, My Favourite Ingredients, was published in 2008. Author Location: London

Skye Gyngell

The Cookbook

Published to celebrate Skye Gyngell&#39;s groundbreaking new restaurant in the heart of London, Spring presents a collection of mouthwatering original recipes from the new restaurant&#39;s menu - beautiful breads and pasta dishes, exquisite seafood and meat dishes, colourful salads and vegetables, enticing ice cream and desserts, original preserves and refreshing non-alcoholic drinks. Crab salad with chilli, pumpkin, curry leaves and lime, Pappardalle with oxtail ragu, Guinea fowl with faro and parsley, Kimchi and Warm chocolate and espresso puddings are just a few of the delectable recipes on offer. But Spring is much more than a collection of new recipes from this talented chef. It also provides a fascinating insight into the creation of the restaurant itself, from Skye&#39;s first visit to the space at Somerset House, through the design and development of the site to the opening of the restaurant. She describes how the menu evolved, from the early days testing recipes in her kitchen at home to the opening in October 2014. She also reveals details about the other aspects that give the restaurant its unique character: the decor, art, staff uniforms, table settings etc. Beautifully illustrated throughout with Andy Sewell&#39;s evocative photographs, which capture the essence of Skye&#39;s inspirational food as well as the dazzling atmosphere of the restaurant, Spring is set to become a classic.

Skye Gyngell

Books by Skye Gyngell

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