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A collection of recipes from the food editor for Vogue magazine and The Independent on Sunday .
Australian by birth, Skye Gyngell worked at a number of Sydney's culinaryestablishments before moving to Paris to complete her formal training under AnneWillan at La Varenne. After a stint at the Dodin-Bouffant in Paris, Skye moved toLondon to work at The French House, The Dorchester and The Sugar Club. She thenspent a number of years working as a private chef with a rota of high profile clients. Shecurrently combines her role as food editor of Vogue magazine with being Head Chef atPetersham Nurseries where she is rapidly gaining the restaurant a reputation for superbfood. Petersham won the 2005 Time Out award for Best Al Fresco Restaurant and MostOriginal Restaurant at the 2006 Tatler Restaurant Awards.Author Location: London
Winner of Le Cordon Bleu World Food Media Awards: Best Food Book 2007.