Read A Year in My Kitchen by Skye Gyngell Online


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....

Title : A Year in My Kitchen
Author :
Rating :
ISBN : 9781844004119
Format Type : Unknown Binding
Number of Pages : 576 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

A Year in My Kitchen Reviews

  • Rebecca
    2019-05-08 08:25

    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 detail that makes all the difference to a well considered dish.' Come on, how many people *really* have time to peel celery- especially the inside?! And then I looked and her bio, and found the answer; Skye is a food writer for Vogue, and I really feel like these dishes are mostly aimed at hobby-cooks, who'll order in all the expensive, organic ingredients to cook for an afternoon, but aren't really wanting anything that can be an everyday dinner- oh and they only will make complicated salads in case they put on weight! Some of the photography also gave this impression- a photo of a Buddha statue opposite a recipe for a prune and armagnac tart, how is that related? I'd far rather a photo of what the delicious sounding tart should come out looking like....That said, the Toolbox section at the front of the book was pretty useful in talking about the theory of how and why certain ingredients work together and how to think of assembling a dish. Some of the desserts- a rare treat which I think putting quite a bit of time into is far more reasonable for- also looked divine... So I think I'll make a few notes then back to the library. In conclusion: a book that's alright to have a flick through, but never going to be one I buy or want to cook from regularly.

  • Chez
    2019-05-17 06:33

    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 borrow them from the library first and if I think I will ever look at it again, then I buy a copy.This is specially the case with cook books. This one will be returned with no intention of purchasing. My rule is five recipes need to inspire me, then I just buy the book. If less than five interest me, then I just copy them. Sorry, but that's my policy too many times I buy the book and am very dissappointed. Even with this policy I have hundreds of cookbooks. So don't be too overdue fees at library usually buy a book every month.

  • Dasha
    2019-04-29 02:38

    I found this book rather disappointing. The photography by Jason Lowe is some of the best I've ever seen, and some of the descriptions of recipes did get me excited and curious. However, I can't shake the feeling that if I am just cooking at home, and not a world-renowned chef, I am not good enough, and should not even attempt these recipes. Gyngell has a certain negative voice/tone throughout this book, that reads very opinionated and at times unnecessary. Not only does she basically tell you to buy $100 worth of "extremely fresh, seasonal, one-week-in-a-year" ingredients to make a single salad that won't even satisfy an appetite for an appetizer, she makes you feel totally inadequate while at it, making suggestions like "order wild garlic from your grocer" and "develop a strong relationship with your butcher". I have no way of knowing if her recipes taste good because I feel they are inaccessible to me, as they would be to many people. The book in its elitist feel ends up being a bit of a waste.

  • Aja Marsh
    2019-05-03 02:48

    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.

  • Cheryl
    2019-04-28 06:50

    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.

  • Mary
    2019-05-04 06:44

    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.

  • Tara
    2019-04-23 09:45

    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.

  • Mj
    2019-05-17 06:32

    Sweet potato frittata, baked quince, yummmm

  • Virginia
    2019-05-07 09:44

    Beautiful pictures! Not really what I expected, only found about 3 recipes I want to try. Expected more narrative I think.

  • Cyndi
    2019-04-30 02:28

    This is a pretty book, but it seemed like all the recipes were very similar. And not things I would want to eat.

  • Carol Stabile
    2019-05-01 04:27

    This cookbook blows my mind. Amazing.