The first two River Cafe cookbooks were landmarks in cookery publishing. Now River Cafe Cook Book Green, with its focus on seasonal vegetables and fruits, will bring about another change in the way we approach food. With over 200 wonderful new Italian recipes, using everything from artichokes and figs to porcini and chestnuts, Rose Gray and Ruth Rogers share their knowledge of the superb produce that is the key to their cooking.
For them the choice of ingredients has always been important and they believe passionately that the best fruit and vegetables are those which are harvested in season and have been grown organically. River Cafe Cook Book Green is divided into 12 months, with each month suggesting what to buy and cook at that time. Delicious, easy recipes then follow, ranging from White Asparagus Risotto and Minestrone of Broad Beans to Tomato, Butter and Nutmeg Penne and Pear, Honey and Polenta Cake.
‘fresh ideas shining from every page … the authors’ enthusiasm for vegetables and fruit and their relentless search for quality is legendary, but somehow the recipes seem even more tempting in this, their third book. This is as dazzling and imaginative a collection of vegetable recipes as you are ever likely to find in one book. I love their restaurant and I love their recipes. Ruth Rogers and Rose Gray have done it again.’ Nigel Slater, The Observer
‘Like Jane Grigson’s Vegetable Book, written way ahead of its time, I have a hunch that this will turn out to be similarly far-sighted.’ Harpers & Queen.
‘Their two astonishingly successful books have already sold over a million, but in many ways the latest is the best of the lot.’ Sunday Express