Skye GyngellVolgorde van de boeken (chronologisch)
Skye Gyngell, chef-kok van Petersham Nurseries Café, is een gevierde culinaire schrijfster, bekend om haar diepe waardering voor seizoensgebonden ingrediënten en culinaire eenvoud. Haar schrijven duikt in de filosofie van koken met integriteit, waarbij de nadruk ligt op de kwaliteit en versheid van producten. Ze inspireert lezers om verbinding te maken met hun voedsel en pleit voor een bewuste benadering van de keuken. Gyngells kenmerkende stem viert de natuurlijke smaken van ingrediënten, waardoor haar werk een gids wordt voor elegante maar toegankelijke huisgemaakte maaltijden.
Published to celebrate Skye Gyngell's new restaurant in the heart of London, 'Spring' presents a collection of mouthwatering original recipes from the new restaurant's menu - beautiful breads and pasta dishes, exquisite seafood and meat dishes, colourful salads and vegetables, enticing ice cream and desserts, original preserves and refreshing non-alcoholic drinks. Crab salad with chilli, pumpkin, curry leaves and lime, Pappardalle with oxtail ragu, Guinea fowl with faro and parsley, Kimchi and warm chocolate and espresso puddings are just a few of the delectable recipes on offer.
Skye Gyngell's skill in combining ingredients in a way that heightens their freshness and flavour is second to none. Her cooking at Petersham Nurseries has won many awards and her previous two books have been highly acclaimed. Now, Skye turns her attention to home cooking. In How I Cook she focuses on the food she cooks for friends and family, with an original collection of over 100 recipes based around meal occasions - breakfast, Sunday lunch, alfresco eating, afternoon tea, simple weekday dinner, late night supper and celebrations - such as Christmas and Easter. Skye's home cooking is influenced by the seasons but it is also the sense of occasion that inspires her creativity. The layers of flavour that typify Skye's dishes are evident throughout, but recipes are more straightforward and based on ingredients that are easy for the home cook to obtain. All techniques are carefully explained and illustrated, and Skye reveals the secrets of her success, based on her years of experience in the kitchen. In addition, Skye provides menu suggestions throughout the book to create beautifully balanced meals. The final chapter 'Time to spare' presents a lovely selection of original preserves and other food that can be prepared ahead to enjoy later.
