MY FAVOURITE INGREDIENTS  

by SKYE GYNGELL

New hardcover book. 256 pages, published 2008.

An enticing collection of recipes based on the author's favourite things.

Acclaimed chef and food writer Skye Gyngell's cooking naturally follows the ebb and flow of the seasons, taking advantage of the best produce when it is seasonally available. My Favourite Ingredients focuses on the 16 key ingredients 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 My Favourite Ingredients, 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 when they are at their best.

This book is a UK publication. Measurements are in metric.

About the Author
Australian by birth, Skye Gyngell worked at a number of Sydney s culinary establishments before moving to Paris to complete her formal training under Anne Willan at La Varenne. After a stint at the Dodin-Bouffant in Paris, Skye moved to London to work at The French House, The Dorchester and The Sugar Club. She then spent a number of years working as a private chef with a rota of high profile clients. She currently combines her role as food editor of Vogue magazine with being Head Chef at Petersham Nurseries where she is rapidly gaining the restaurant a reputation for superb food. Petersham won the 2005 Time Out award for Best Al Fresco Restaurant and Most Original Restaurant at the 2006 Tatler Restaurant Awards.

In 2006, Skye's first cookbook, A Year in My Kitchen, was published to critical 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.

My Favourite Ingredients by Skye Gyngell