Spring


Published to celebrate Skye Gyngell’s groundbreaking new restaurant in the heart of London, Spring presents a collection of mouthwatering original recipes from the new
restaurant’s menu – beautiful breads and pasta dishes, exquisite seafood and meat dishes, colourful salads and vegetables, enticing ice cream and desserts, original preserves and refreshing non-alcoholic drinks. Crab salad with chilli, pumpkin, curry leaves and lime, Pappardalle with oxtail ragu, Guinea fowl with faro and parsley, Kimchi and Warm chocolate and espresso puddings are just a few of the delectable recipes on offer.

But Spring is much more than a collection of new recipes from this
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ISBN:

9781849495806

Format:

Hardback

Pages:

224

Dimensions:

24cm x 18cm

Weight:

1100g

RRP:

$55.00

Category:

Celebrity Chefs and Restaurants , Food

Publisher:

Quadrille Publishing Ltd

Published:

01 May 2015

ABOUT THE AUTHOR

Skye Gyngell

Following her huge success as head chef at Michelin starred Petersham Nurseries, Skye is opened her London restaurant, Spring, at Somerset House in October 2014. Born in Australia, Skye has worked as a chef in Sydney, Paris and London. Skye is an established food writer, having written regularly for Vogue and The Independent on Sunday for several years.