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A Year in My Kitchen 3.85 of 5 stars 3.85 · rating details · 59 ratings · 8 reviews Skye Gyngell presents a treasure trove of dishes especially created to make the most of ingredients at their seasonal best. Her enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration. I had such high hopes for this book but sadly they didn't really come true. Rather than joyful, seasonal fare, the savoury recipes are almost all fussy salads, that take hours to produce and use all sorts of fancy ingredients but don't really seem to amount to anything that is going to be more than a dinner party starter... and some of the things Skye comes out with, talk about pretentious!- 'another old fashioned idea of mine is that celery eaten raw should be peeled. It's an attention to detai I had such high hopes for this book but sadly they didn't really come true. Rather than joyful, seasonal fare, the savoury recipes are almost all fussy salads, that take hours to produce and use all sorts of fancy ingredients but don't really seem to amount to anything that is going to be more than a dinner party starter... and some of the things Skye comes out with, talk about pretentious!- 'another old fashioned idea of mine is that celery eaten raw should be peeled. It's an attention to detail that makes all the difference to a well considered dish.' Come on, how many people *really* have time to peel celery- especially the inside?! And then I looked and her bio, and found the answer; Skye is a food writer for Vogue, and I really feel like these dishes are mostly aimed at hobby-cooks, who'll order in all the expensive, organic ingredients to cook for an afternoon, but aren't really wanting anything that can be an everyday dinner- oh and they only will make complicated salads in case they put on weight! Some of the photography also gave this impression- a photo of a Buddha statue opposite a recipe for a prune and armagnac tart, how is that related? I'd far rather a photo of what the delicious sounding tart should come out looking like.... That said, the Toolbox section at the front of the book was pretty useful in talking about the theory of how and why certain ingredients work together and how to think of assembling a dish. Some of the desserts- a rare treat which I think putting quite a bit of time into is far more reasonable for- also looked divine... So I think I'll make a few notes then back to the library. In conclusion: a book that's alright to have a flick through, but never going to be one I buy or want to cook from regularly. ...more A beautifully photographed cookbook from the innovative chef Skye Gyngell. The book is organized by season and the recipes are designed to showcase seasonal flavors and textures. (In summer, she offers up baked aubergines with tomatoes and tarragon, for example; in autumn, baked quince with honey, bay, and verjuice.) The recipes I've tried have worked out well.
A Year in My Kitchen
Feb 17, 2011.. Others make us want to curl up on the sofa with a cup of tea and a long stretch of .. Cookbook Review & Recipe from A year in my kitchen.