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 what she loves cooking the most. 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. 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 the book, there are fascinating features on the key ingredients, varieties of leaves, tomatoes and apple and how to use them to their best.

Author Biography

Skye Gyngell is head chef at award-winning Petersham Nurseries Cafe in Richmond, Surrey, and an established food writer, writing regularly for The Independent on Sunday and Vogue magazine. Australian by birth, she has worked as a chef in Sydney, Paris and London. Since 2004, she has been pivotal in gaining Petersham Nurseries Cafe its reputation for excellent food and an impressive number of awards. In 2006, her first cookbook, A Year in my Kitchen, was published by Quadrille, to huge 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. Author Location: London