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River Cafe Cookbook

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River Cafe Cookbook

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Description

Ruth Rogers and Rose Gray have an unswervingly clear vision of how food should be cooked: they take immense care over the ingredients and cook them as simply as possible. But one vitally important element in the art of preparing good food is one which we have increasingly lost sight of: seasonality. If you cook food in its right season it will inevitably taste better. And that's what River Cafe Cookbook Green is all about. Divided into months, the twelve chapters look at which vegetables, herbs, leaves, fungi and fruits are at their best at any given time, with information on how they are grown, which varieties to select and how to prepare them. The focus is also on organic produce, something in which Ruth and Rose have come to believe passionately. Meat and fish are certainly included in the book, but the emphasis here is much more on vegetables, pasta etc, in line with the way we are increasingly eating today. Fully illustrated throughout, and even larger than before, the book is an education as well as a culinary treasure-trove.

Author Biography

Ruth Rogers is the American-born wife of the architect Sir Richard Rogers - The River Cafe evolved from the lack of anywhere to eat when he set up his new Thames complex. Initially running the work canteen, Ruth decided she should do this professionally. Rose Gray ran the kitchen at Nell's Club in New York before joining Ruth Rogers to launch The River Cafe.
Release date NZ
September 6th, 2001
Audience
  • General (US: Trade)
Country of Publication
United Kingdom
Illustrations
200
Imprint
Ebury Press
Pages
464
Publisher
Ebury Publishing
Dimensions
189x245x35
ISBN-13
9780091879433
Product ID
1719086

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