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Spring, the cookbook | Milkbottle

Spring, the cookbook

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 talented chef. It also provides a fascinating insight into the creation of the restaurant itself, from Skye’s first visit to the space at Somerset House, through the design and development of the site to the opening of the restaurant.

Veal chop with fried courgette shoestrings and aïoli at Spring. Photography by Andy Sewell, reblogged from AnOther Crab with Crème Fraiche and Roe at Spring. Photography by Andy Sewell, reblogged from AnOther
left Veal chop with fried courgette shoestrings and aïoli at Spring. Photography by Andy Sewell, reblogged from AnOther
right Crab with Crème Fraiche and Roe at Spring. Photography by Andy Sewell, reblogged from AnOther

Spring, the cookbook. By Skye Gyngell of Spring, a restaurant in the heart of  Somerset House in London.

Photography by Andy Sewell, reblogged from AnOther

 

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