Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Book review – How I Cook

18 February 2011 by
Book review – How I Cook

How I Cook
By Skye Gyngell
Quadrille Publishing, £25
ISBN 978-1-84400-850-6

With Skye Gyngell having just been awarded a Michelin star for the first time in the 2011 edition of the restaurant guide, there will be many people - both professional chefs and home cooks - who will be interested in taking a peek at her third cookery book, How I Cook.

This is not, though, aimed at people who cook for a living, as Gyngell states from the outset. It is, she says, a book which focuses on the food she likes to cook for friends and family who gather around a table at home.

However, it does reflect Gyngell's core value of cooking the kind of unpretentious, seasonal food, which she has been serving customers since 2004 as head chef of the Petersham Nurseries Café in Richmond, Surrey. During the past seven years she has been pivotal in gaining an enviable foodie reputation for what is probably one of the quirkiest settings for a Michelin gong.

The 100 recipes, enticingly photographed by Jason Lowe, are arranged around meals served throughout the day and week including breakfast, Sunday lunch, afternoon tea, simple weekday dinner, and late-night supper.

There are also ideas for celebratory menus to serve at Christmas, Easter and birthdays, as well as a fabulous chapter on preserves, which chefs can turn to when faced with a glut of produce. Recipes for vin de pêche, strawberry and rhubarb cordial, and cherry jam with rose-scented geranium could all spark an enthusiastic conversation among customers.

Most of the dishes may be simple to execute, but they still will inspire a cook who wants to produce food that will satisfy a family guest or a paying customer. Particularly appealing is a recipe for crying lamb, which Gyngell first came across in her native Australia, cooked by a Greek friend. The dish involves roasting a leg of lamb on a rack over a bed of potatoes, tomatoes, garlic, fresh herbs and dried chilli.

Other highlights include Gyngell's version of bouillabaisse without potatoes or wine, rabbit with endive and pancetta, and crème caramel with Pedro Ximénez.

If you like this, you'll love these:

A Year in my Kitchen Skye Gyngell

â- My Favourite Ingredients Skye Gyngell

â- Real Food Nigel Slater

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking