Praise for the "River Cafe Cook Book" and "River Cafe Cook Book Two"
"Rose Gray and Ruth Rogers have changed the way we eat." - "The Times"
"You should cook these dishes: they are good, not too hard to follow and presented with an almost puritan economy... The pictures themselves are almost pornographically alluring." - "Guardian"
"The River Cafe is a dish that's perilously close to perfection." - "Independent"
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 GREEN is all about. Divided into months, the twelve chapters look at what fruits, vegetables, herbs and leaves, fungi, meats, birds and fish are at their best at any given time, and the recipes reflect this. As the year passes, you are educated into choosing when it's best to use basil or mint; when it's right to use asparagus or bass; how to capitalise on the explosive taste of raspberries because they've been picked fresh and not flown thousands of miles. Fully illustrated throughout, and even larger than before, the book is an education as well as a culinary treasure-trove. (1998-10-01)
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