My Favourite Ingredients

by Skye Gyngell

from the publisher

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.

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Original Publisher
Quadrille
Date of publication
2008
ISBN
1844006212

Recommended by

Caroline Craig

Food writer

A book I have cooked my way through. Skye is quite simply a marvel.

Anna Jones

Cook, food writer and stylist

Itamar Srulovich

Co-chef and owner of Honey & Co.

John Vincent

Co-founder of Leon

Sarah Randell

Food writer and marmalade producer