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My Favorite Ingredients

1 rating: 5.0

A book by Skye Gyngell

In this age of chemistry-experiment cooking, it's refreshing to remember that some chefs still find their greatest inspiration in the simplest of elements. In this readable, colorful volume, London chef Gyngell (Petersham Nurseries Café) chooses … see full wiki

Tags: Books, Cooking, Cookbooks

Author: Skye Gyngell

Genre: Cooking, Food & Wine

Publisher: Ten Speed Press

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Fresh innovative produce-driven food

Mar 21, 2010

by Lynn_Harnett
posted in Cafe Libri: Reviewing Books & More

Rating:

A "produce-driven" cook, English chef Gyngell showcases 16 foods - from asparagus and cherries to game birds and fish. On heavy stock, this softcover includes luscious photos of the raw ingredients as well as the final presentation. Each chapter offers a primer on the featured food - choosing, cooking, storing, as well as tips for pairing with other ingredients.

"I have often thought that my very last meal on this earth would have to be some sort of salad," Gyngell says, opening her Leaves chapter. So it's no surprise that her salads are pretty special. The Roasted Vegetable Salad with Arugula and Tomatoes and a yogurt dressing, awakens the mouth with bright, earthy, sweet and tangy flavors as each vegetable (beets, sweet potato, onion, fennel, tomato) gets a slightly different roasting treatment. Other salads (there are many) include Lobster with Fennell and Blood Oranges; Salad of Warm Torn Bread, Poached Egg, and Parmesan Dressing; and Warm Pheasant Salad with Tardivo (radicchio), Pickled Cherries and Toasted Hazelnuts.

From the Vinegar chapter comes Slow Cooked Shoulder of Lamb with Red Wine Vinegar, and from Olive Oil comes Wild Sea Bass with Salmoriglio (an oregano pesto-like sauce). Other main dishes include Chicken with Figs and Honey (Honey), Goat Cheese Soufflé with Lemon Thyme (Cheese), Squid with Peppers, Red Wine, and Wild Marjoram (Fish & Shellfish), Wild Garlic and White Bean Curry (Beans & Grains).

Brief intros and side notes offer tips for cooking and serving and often explain how ingredients complement one another. Gyngell is fond of bold, clean flavors and her book offers a refreshing collection for the innovative cook.

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