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My Favorite Ingredients
“Cooking delicious food depends on the choice of ingredients. Skye understands this and insists on seasonal, ripe, and sustainably produced foods. This book is beautiful and important, emphasizing the quality of ingredients and simple cooking techniques.” —Alice Waters
Celebrated London chef and food writer Skye Gyngell creates dishes that naturally follow the ebb and flow of the seasons, taking advantage of the best produce as it becomes available. My Favorite Ingredients highlights some of the rich and beautiful foods that Skye loves to work with throughout the culinary year.
In this very personal collection of more than one hundred recipes, Skye shares her sixteen best-loved ingredients—prime foods such as fish and shellfish, cheese, nuts, and grains; seasonal produce like asparagus, cherries, and tomatoes; and flavor enhancers garlic, olive oil, and honey. Her extraordinary ability to combine components in a way that brings out their freshness and flavor result in dishes that are layered with light, clean, almost ethereal flavors.
Each chapter stars one delicious ingredient and offers diverse recipes based on a wide range of natural pairings, such as:
- Pink Grapefruit, Avocado, and Watercress Salad
- Chickpea and Chard Soup
- Deep-Fried Artichokes and Lemon with Mint and Anchovy Dressing
- Roasted Halibut with Preserved Lemon and Crème Fraîche Sauce
- Slow-Roasted Pork Flank with Broccoli and Puréed Garlic
- Blood Oranges with Warm Honey and Rosemary
- Warm Chocolate Puddings
These dishes draw on Skye’s long-standing relationships with local suppliers and farmers to highlight unusual varieties of familiar staples like tomatoes, leafy greens, and vinegar that are well worth discovering. With a warm-hearted approach and attention to the senses, My Favorite Ingredients showcases the beauty and bounty that we find in nature—and helps us incorporate a bit of that natural abundance in our own kitchens.
About the Author
Skye Gyngell is the head chef at the award-winning Petersham Nurseries Café in southwest London. She is also an established food writer with a weekly column featuring recipes for the Independent on Sunday. Born in Australia, Skye has worked as a chef in Sydney, Paris, and London. In 2007, Skye’s first cookbook, A Year in My Kitchen, was named Cookery Book of the Year by the Guild of Food Writers and the Best Food Book at Le Cordon Bleu World Food Media Awards. In 2009, she was chosen by Alice Waters as one of the best emerging chefs in the world in the book Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs.
My Favorite Ingredients by Skye Gyngell
$24 paperback • 256 pages • full-color photographs • 6 ½ x 9 inches
ISBN: 978-1-58008-050-7 • Publication Date: February 23, 2010