Book Review: How I Cook – Skye Gyngell

I am a huge fan of Skye Gyngell and was delighted when Quadrille offered me a copy of her latest book “How I Cook” for review.     I own a well used, and food splattered, copy of   “A Year In my Kitchen” and one of the best meals I have ever had in my life was at the Petersham Nurseries, where Skye is Head Chef.   Skye’s skill and genius lies in her ability to use a fantastic quality of local and seasonal ingredients which she cooks with a huge amount of thought, but simply, layering the flavours with fantastic effect.

On first receiving and glancing through the book, I was blown away by the superb  photography by Jason Lowe (who was the photographer for Skye’s other books).  Against the shabby chic background of the Petersham Nurseries the food looks so delicious, with very clever styling that makes it look as if it has not been styled.   Jason is the only photographer that I have come across that can make a bunch of empty jam jars or a half jar of coulis look attractive, he has a rare talent and the perfect style to work with Skye’s food.

Skye Gyngell - photo from the Petersham Nurseries

The book is arranged in to sections for the time of day; breakfast, Sunday lunch, afternoon tea, late night supper, or by suggested menu.   Recipes are simpler than in Skye’s other books and should be easily accomplished by any regular home cook.   There are lots of familiar recipes, shortbread, ratatouille, potato salad, scrambled eggs, bread and butter pudding etc.   All of which I have cooked many times, but to see Skye’s  interpretation on them is hugely inspiring and makes me want to enjoy cooking them all again using her twist on ingredients or method.  For example Skye’s scrambled eggs are made by gradually adding cold grated butter whilst the eggs are cooking.

The recipe for slow cooked courgettes served with mint is genius and is going to be a staple for using up my late season and enormo courgettes next year (I used it for my last 2 courgettes and straggles of mint from my window box).

Slow Cooked Courgette

Other delicious sounding  recipes I am keen to try are slow cooked lamb with artichokes, peas & mint, a chicken and rice one pot, creme caramel with Pedro Ximenez.   I am intrigued by an apple and green tomato pie which will be made next year at the end of summer when I have some green tomatoes.

On average I cook 2 or 3 recipes from every cook book I own, I will be making considerably more from How I Cook.  As well as the recipes it is also a great read,  had this been a Christmas present I would have been happy for all of Boxing Day curled up in front of the fire reading this.   A great present for another or for yourself!

My thanks to Quadrille who sent me a free copy of the book for review.