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.

"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)

A szerzőről:
Skye Gyngell is head chef at award-winning Petersham Nurseries Café in Richmond, Surrey, and an established food writer, writing regularly for The Independent on Sunday and Vogue magazine. Australian by birth, she has worked as a chef in Sydney, Paris and London. Since 2004, Skye has been pivotal in gaining Petersham Nurseries Café its reputation for excellent food and an impressive number of awards. In 2006, Skye s first cookbook, A Year in my Kitchen, was published by Quadrille, to notable acclaim. In 2007 it was named The Guild of Food Writers Cookery Book of the Year and the Best Food Book at Le Cordon Bleu World Food Media Awards.