Synopsis
Published to celebrate Skye Gyngell's new restaurant in London, Spring presents a collection of delectable recipes from the menu—beautiful new breads and pasta dishes, exquisite seafood and meat dishes, colorful salads and vegetables, enticing ice creams and desserts, original preserves, and drinks newly fashioned for the restaurant. Spring also provides a fascinating insight into the creation of the restaurant itself, from Skye's first visit to the space at Somerset House, through to the design and development of the site, to the opening of the restaurant, decor, and even staff uniform.
"synopsis" may belong to another edition of this title.
About the Author
Skye Gyngell Born in Australia, Skye Gyngell has worked as a chef in Sydney, Paris, and London, where she trained with the likes of Anne Willan. In 2004 she became head chef at Petersham Nurseries Café in Richmond, Surrey, which soon acquired a reputation for exceptional food and was awarded a Michelin star in 2011. Skye is an established food writer, having written regularly for Vogue and the Independent on Sunday for several years. This is her fourth book.
"About this title" may belong to another edition of this title.
Other Popular Editions of the Same Title
Search results for Spring The Cookbook
Stock Image
Spring
Seller: Bookoutlet1, Easley, SC, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Great shape! Has a publisher remainder mark. hardcover Used - Very Good 2016. Seller Inventory # CG-004660
Stock Image
Spring
Seller: The Next Page, Calgary, AB, Canada
Seller rating 4 out of 5 stars
Hardcover. Condition: Like New. Seller Inventory # 978184949754R