"A Year in My Kitchen" is destined to become one of the

classic cookbooks and consolidate the already remarkable reputation of its

author Skye Gyngell, as one of the most inspirational chefs cooking today.

As food editor for "Vogue" magazine and "The Independent on Sunday", and

chef of the Petersham Nurseries Cafe, a magical 'town-meets-country' oasis

in southwest London, Skye's refreshingly original approach to cooking

yields superb results. Her unfussy but intensely flavourful food is based

on the components of her culinary 'toolbox' - ingredients and flavourings

that Skye uses to 'build' her dishes from earthy base note flavours to the

fresh top notes that make the dish 'sing'. Seasonally inspired and produce

led, Skye maintains that her secret is 'not to mess with good ingredients -

just to turn the volume up'. The recipes in the book are an absolute

treasure trove of dishes especially created to make the most of ingredients

at their seasonal best. Try a refreshing springtime Panade of Broad Beans

with Crisp Parma Ham, Mint and Ricotta; a summertime treat of Pan-roasted

Chicken with Lentils, Roasted Tomatoes and Basil Oil; a warming Sweet

Potato and Ginger soup in autumn; and Spicy Meatballs with Coriander and

Sour Cherries to cheer you through the dark winter days. Simple, clean and

clear flavours are the prevailing characteristics and the food sings in the

mouth as well as visually on the plate. Her enthusiasm for great-tasting

food is conveyed on every page, providing a constant source of inspiration.