"A Year in My Kitchen" is destined to become one of the
classic cookbooks and consolidate the already remarkable reputation of its
author Skye Gyngell, as one of the most inspirational chefs cooking today.
As food editor for "Vogue" magazine and "The Independent on Sunday", and
chef of the Petersham Nurseries Cafe, a magical 'town-meets-country' oasis
in southwest London, Skye's refreshingly original approach to cooking
yields superb results. Her unfussy but intensely flavourful food is based
on the components of her culinary 'toolbox' - ingredients and flavourings
that Skye uses to 'build' her dishes from earthy base note flavours to the
fresh top notes that make the dish 'sing'. Seasonally inspired and produce
led, Skye maintains that her secret is 'not to mess with good ingredients -
just to turn the volume up'. The recipes in the book are an absolute
treasure trove of dishes especially created to make the most of ingredients
at their seasonal best. Try a refreshing springtime Panade of Broad Beans
with Crisp Parma Ham, Mint and Ricotta; a summertime treat of Pan-roasted
Chicken with Lentils, Roasted Tomatoes and Basil Oil; a warming Sweet
Potato and Ginger soup in autumn; and Spicy Meatballs with Coriander and
Sour Cherries to cheer you through the dark winter days. Simple, clean and
clear flavours are the prevailing characteristics and the food sings in the
mouth as well as visually on the plate. Her enthusiasm for great-tasting
food is conveyed on every page, providing a constant source of inspiration.
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