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A Year in My Kitchen by Skye Gyngell

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Notes about this book

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Notes about Recipes in this book

  • Baked ricotta with roasted tomatoes, black olives and basil oil

    • Christine on August 21, 2014

      Made a half recipe of the baked ricotta only. Really delicious with the lemon and thyme (used a lesser amount of dried thyme). Still baked in the same size pan, skipped the water bath, and baked the lower amount of time (30 minutes). The tomatoes called for here would have needed to be started 3-4 hours before (time I didn't have) so I made a tomato-basil-balsamic pan sauce I've made countless times before. Tomato complements the ricotta really nicely, however you want to serve it.

  • Carrots with honey, lemon zest and thyme

    • Astrid5555 on November 23, 2012

      Not sure about this one. Way too sweet for me. Will not make again.

  • Meringues with summer fruits and crème Anglaise

    • Astrid5555 on November 23, 2012

      Delicious with any fruit as long as good quality.The only issue I had with the recipe is that my crème Anglaise took more than 30 minutes to reach the desired consistency not the 10 minutes mentioned by the author. Needs to be cooked at a higher temperature in order to thicken quickly and properly.

  • Sweet potato and goat's cheese fritatta

    • aargle on February 20, 2014

      This was ver nice and very easy. I made the roasted red onions to add in but didn't bother with basil oil, adding a handful of torn basil instead.

  • Celery and leek soup with truffle oil

    • Melanie on November 01, 2015

      I have to admit to taking the lazy route on this recipe - I didn't peel the celery or pass the soup through a chinois (or have truffle oil at hand!). So the soup had some texture which was fine, but I wasn't a huge fan of the flavour - I enjoyed the first bowl but not the second.

  • Lentil, red pepper and cumin soup

    • Bloominanglophile on January 10, 2015

      This is a lighter lentil soup with plenty of vegetables.

  • Mussels with fennel, saffron and spinach

    • Charlotte_vandenberg on April 17, 2017

      Very nice. Not too much work to make and looks and tastes wonderful. I didn't add extra water in the end, and still there was a lot of bread soaking when the mussels were gone.

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Reviews about this book

  • Fine Cooking

    ...culinary tribute to seasonal cooking... Recipes are simple but flavorful and range from refreshingly bright in spring and summer ... to earthy and rich ... in cooler months.

    Full review
  • Nord1jus

    ...not only do I love her food, but her cooking 'makes sense' to me - it’s already one of the most frequently used cookbooks in our kitchen, and the results are always lovely.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1844005925
  • ISBN 13 9781844005925
  • Linked ISBNs
  • Published Feb 01 2008
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd

Publishers Text

"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 Pancetta, Mint and Ricotta; a summertime treat of Tea-Smoked Wild Salmon with Chilli Sauce; a warming Sweet Potato and Ginger soup in autumn; and a Spicy Italian Sausage with Rosemary, Chilli, Red Wine and Polenta 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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