My Favorite Ingredients: An Enticing Collection of Recipes [A Cookbook]

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Author: Gyngell, Skye

Brand: Ten Speed Press

Color: Teal/Turquoise green

Edition: 1

Features:

  • Used Book in Good Condition

Number Of Pages: 256

Release Date: 23-02-2010

Details: Product Description At London’s acclaimed Petersham Nurseries Café, head chef Skye Gyngell creates dishes that follow the ebb and flow of nature. The restaurant composes its menus daily, after the fresh fruits and vegetables arrive and the kitchen staff chooses the most tempting of the bunch. This produce-driven ethos is the basis for My Favorite Ingredients, which highlights sixteen of Skye’s most-loved foods.   Each chapter stars one delicious ingredient--from asparagus to fish to cheese to honey--and offers diverse recipes based on a wide range of natural pairings, such as Crab Cakes with Corn Puree and Chili Oil, Goat Cheese Soufflé with Lemon Thyme, and Chicken with Figs and Honey. In this very personal collection of more than one hundred recipes, Skye shares her simple ways of combining foods to coax out their purest flavors. These dishes draw on Skye’s long-standing relationships with local suppliers and farmers (the restaurant works with forty-seven different providers) to highlight unusual varieties of familiar staples like tomatoes, leafy greens, and vinegar that are well worth discovering. This charming cookbook showcases the beauty and bounty that we find in nature--and helps us incorporate a bit of that natural abundance in our own kitchens. From Publishers Weekly In this age of chemistry-experiment cooking, it's refreshing to remember that some chefs still find their greatest inspiration in the simplest of elements. In this readable, colorful volume, London chef Gyngell ( Petersham Nurseries Café) chooses 16 of her favorite foods and showcases their versatility with highly original recipes. Asserting that her cuisine is mostly produce-driven and seasonally sensitive, Gyngell cooks to highlight natural subtleties rather then wring unusual sensations with elaborate technique. Chapters are paeans to topics such as asparagus, leaves, and apples, beginning with lyrical yet informative descriptions of the ingredient at hand, including tips on preparation, selection, storage, and, in some cases, how to grow it at home. The simple dishes that follow are sophisticated yet easy to make (provided there's access to some of her more obscure ingredients like Malanca and partridge): an arranged plate of clementines, Medjool dates, pomegranates and honeyed almonds with a dab of mascarpone cheese; seared skirt steak with hazelnut and wilted escarole; a layered salad of peppery kohlrabi, sweet fresh crab and crisp apple. The result is an idiosyncratic cookbook, and, in her understated way, Gyngell has much to offer curious cooks. Photos. (Mar.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Review “Cookbooks are a bit like plays, in that the English seem to have a real knack for producing them, and send the best ones across the pond once they’re tried and tested. My Favorite Ingredients by Skye Gyngell is yet another great new cookery book by a London-based writer. Gyngell, who is the chef at London’s acclaimed Petersham Nurseries Café, has arranged this book around 16 of her favorite ingredients such as “leaves” to “cherries” to “honey.” This quirky organizing principle makes the book feel very personal, like a good friend hanging out with you in the kitchen. Gyngell writes in her introduction: “Nature provides ingredients in the same season that go together perfectly.” Indeed, the recipes (many of which stem from the restaurant’s repertoire) are unquestionably refined, but they also feel somehow holistic and pure. The recipe for chicken with garlic and fennel, which results in a kind of herbal chicken bouillabaisse, is alone worth the price of the book.” —The Daily Beast, Best Cookbooks of 2010, 12/4/10 "A great way to reinforce the beauty and logic behind the farm-to-table movement that drives so much of the food culture these days. . . .the variety of recipes—Cherry Cordial, Sauce Vierge, Kohlrabi, Lamb with Tomatoes and Horseradish Dressing—are interesting and unusual e

EAN: 9781580080507

Languages: English

Binding: Paperback

Item Condition: New