—The Daily Beast, Best Cookbooks of 2010, 12/4/10
"A great way to reinforce the beauty and logic behind the farm-to-table movement that drives so much of the food culture these days. . . .the variety of recipes—Cherry Cordial, Sauce Vierge, Kohlrabi, Lamb with Tomatoes and Horseradish Dressing—are interesting and unusual enough to have you cooking for a long time."
"From asparagus to chocolate, it's hard not to turn the pages and feel inspired."
—Apartment Therapy's TheKitchn.com, 3/30/10
"England's next great cookbook. . . . Our latest British cookbook obsession."
—TastingTable.com National Edition, 3/12/10
"Inspired by seasonal eating, Skye Gyngell has assembled her favorite ingredients and given them star treatment in casual, stunning recipes. The lush flavor combinations are daring but not at all fussy, and her mindful use of ingredients and simple techniques result in utterly embraceable food. . . .It's truly good food you can truly feel good about, and it's little wonder that Alice Waters adores her."
—AOL Slashfood.com, 3/11/10
“Cooking delicious food depends on the choice of ingredients. Skye understands this and insists on seasonal, ripe, and sustainably produced foods. This book is beautiful and important, emphasizing the quality of ingredients and simple cooking techniques.”
—Alice Waters, founder, Chez Panisse
“Skye so clearly adores her gorgeous ingredients that one almost forgets a recipe has actually been constructed. I see them more as deeply intelligent and respectful marriages that sing and dance off the page.”
—Simon Hopkinson, author of Roast Chicken and Other Stories