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ABOUT ITALIAN Italian is a language spoken by about 63 million people as a first language, primarily in Italy. In Switzerland, Italian is one of four official languages. It is also the official language of San Marino. It is the primary language of the Vatican City. Standard Italian, adopted by the state after the unification of Italy, is based on Tuscan and is somewhat intermediate between Italo-Dalmatian languages of the South and Northern Italian languages of the North.
A Year in my Kitchen
 
A Year in my Kitchen 
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Customer Reviews for A Year in my Kitchen
Beautiful book but a bit complicated posted on 2008-08-13
I'm not a beginner by far, but even I find it a bit too much, if I have to prepare toolbox ingredients first, before I can actually start to cook. Apart from that, the book is very beautifully laid out and contains some nice recipes and a lot more that sound interesting, so if you've got some time to spend in the kitchen, the book is certainly worth having. I'm probably not going to use it on a large scale, since I'm working and haven't got that much time (bit of a pity).
 
Worth every penny posted on 2008-01-27
I've had this book for about 6 months now and have used it endlessly. Recipes that surprise and delight and that I keep coming back to. Fresh, delicious and I love the organisation of it. Perfect for cooking seasonally for needing inspiration when facing a large pile of leeks or chard.
 
Possibly the most beautiful cookery book ever written posted on 2007-09-05
This is probably the most beautiful cookery book ever written.

I have a feeling that this book was not written for profit. This book is a mere result of her love for seasons, the gardens in Nurseries, natural ingredients from the mother nature, and the food to put a smile on your face.

I always feel that Australian cooks understand the essence of Oriental cuisine very well - the importance of contrasting textures in a dish, and the importance of balance in saltiness/ sweetness/ sourness/ bitterness/ spiciness/ umami in flavour. I think they excel at throwing this essence into European dishes to come up with something outstanding.

As below reviewers already mentioned, this book is not for beginners (if you are, go for "The First-Time Cook" by Sophie Grigson. A great book. Fun to read too), and some ingredients are hard to get if you live far away from big cities (well, but, looking at he sunny side of life, you stand far greater a chance to be able to pick wild garlic).

Having said that, this book is brilliant just to have on the bed side. The pictures are so wonderful and it is a sheer joy just to look at them. It makes you feel the world is still a nice place, and there is something you can look forward to making for lunch at the next weekend.

I am going to the Cafe in Petersham Nurseries one day soon!
 
A true-labor of love! posted on 2007-05-07
This book (I could tell) was written as a real labor of love! The foods are exceptional and the recipes are easy to follow. You owe it to yourself to add this book to your must own lists of kitchen helpers to have on hand!
 
Simple and exquisite food posted on 2007-02-09
Skye Gyngell is the chef at Petersham Café, a heavenly café-restaurant in the middle of Petersham Nurseries. In the old greenhouses, surrounded by plants, flowers and many a ravishing household accessory, you will eat simple but exquisitely prepared food.

`A year in my kitchen', Skye's first book, is a real labour of love written with great warmth, thoughtfulness and a serious concern for the seasons. Feeding friends - or customers - is in part about the right attitude; a `generosity of spirit', so she positively encourages us to put our hearts and souls into our cooking.

The basis of her recipes is her `culinary toolbox', a range of flavours that are the starting point for her dishes. The toolbox is based on `sky and earth' flavours that range from leafy green herbs, citrus zest and vinaigrettes (sky) to the earth-bound, woody herbs, toasted nuts or roast spices that add depth to winter meals. Trust me, it does make sense once you have read her explanation and it is far less airy-fairy than it sounds.

Truly a treasure to be absorbed and used throughout the year, "A year in my kitchen" focuses on choosing fresh seasonal produce and preparing it with flair and individuality. It will excite and inspire you and - should you feel the need - put the passion back into your cooking. It will also leave you itching to get in the kitchen to try Skye's ideas.
 
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