Chef, author and blogger
I’m always interested in female chefs and Skye Gyngell is one of the best. While her food is beautifully presented it’s not the anally retentive control freakery with tweezers and droplets that you see in male chefs food. It’s organically plated, using odd numbers, height and deceptive casualness. Her flavours and ingredients are fresh, vibrant, creative and innovative.
Writer, broadcaster and academic
This is the book you need when you're feeling glum. Skye Gyngell cooks as though she's trying to make herself and everyone else feel better. The food is exquisite, and Skye's insistence on seasonal cooking brings a slightly mournful impermanence to every recipe. Taste it today because it will be gone tomorrow.
When I moved to Hong Kong and could take just one cookbook in my suitcase, this was the one I chose. Skye Gyngell’s ‘toolbox of flavours’ taught me so much about balancing food and cooking without relying on recipes.
Founder/Director of The Food Awards Company
This is a magical book, seasonal, inventive, a book to dip into for inspiration, and I love the culinary toolbox concept. Just sorry I never managed to go the Petersham Nurseries when Skye was presiding there
Gyngell has a singular story, voice and way with food. The 'toolbox' section of A Year in My Kitchen is brilliant and her writing is deeply personal.
Coordinator for England of the Slow Food Chef Alliance and Ark of Taste
The idea of good ingredients and a "toolbox" of flavours from which you assemble beautiful dishes.
Founder, Edinburgh New Town Cookery School
This is a beautiful book which takes you through the seasons
Beef at Flat Iron
Great seasonal recipes.
Chef-owner, Violet Cakes
Irish chef, food stylist and best-selling author
Co-founder of Melrose and Morgan