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The River Cafe Green Cookbook
     

The River Cafe Green Cookbook

by Rose Gray, Ruth Rogers
 

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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 of which we have increasingly lost sight: seasonality. If you cook food in its right season it will inevitably

Overview

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 of which we have increasingly lost sight: 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 also included in the book, but the emphasis here is much more on vegetables, pasta, and lighter dishes, in keeping with the way we eat today. Fully illustrated throughout and even larger than before, the book is an education as well as a culinary treasure-trove.

Editorial Reviews

From the Publisher
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

Product Details

ISBN-13:
9780091879433
Publisher:
Random House UK
Publication date:
10/02/2001
Pages:
448
Product dimensions:
7.48(w) x 9.68(h) x 1.28(d)

Read an Excerpt

Pizza with Rocket and Goat's Cheese (pizza con caprino e rucola)

300 g large-leafed rocket, washed and dried
3 x 30 cm pizza dough base
9 small individual goat's cheeses, about 120 g each extra virgin olive oil
300 g black olives, pitted
3 tablespoons finely chopped fresh flat-leaf parsley
3 dried red chillies, crumbled
3 teaspoons red wine herb vinegar
1 ciabatta loaf, crusts removed
3 tablespoons fresh thyme leaves
Maldon salt and freshly ground black pepper
Lemon juice

Preheat the oven to 230°C/450°F/Gas 8 for 30 minutes, and put in a pizza stone if you have one. Prepare the pizza dough base.

Cut the cheeses in half horizontally, place in one layer in a shallow dish, and cover with olive oil. Place the olives in a bowl, add the parsley, chilli and herb vinegar, cover with olive oil and stir to combine. Leave to marinate.

Place the bread in a processor and grate into coarse crumbs. Add the thyme and pulse-chop to combine. Place in a bowl. Gently roll the cheese in the breadcrumbs to coat completely. Place the cheese on the pizza base, and sprinkle with the remaining thyme and breadcrumb mixture and the marinated olives. Drizzle over some of the marinating olive oil, season with salt and pepper, and bake in the preheated oven until the cheese has melted and the crust is crisp, about 6-8 minutes.

Dress the rocket leaves with a tablespoon of olive oil and a squeeze of lemon juice. Season with salt and pepper, and place on top of the hot pizza.

Makes 3 pizzas (serves 6)

Meet the Author

Rose Gray ran the kitchen at Nell’s Club in New York before joining Ruth Rogers in London to launch The River Cafe.

Ruth Rogers is the American-born wife of architect Sir Richard Rogers. The River Cafe evolved from the lack of anywhere to eat when Sir Richard Rogers set up his new Thames Wharf complex. Initially running the cafeteria of his architectural firm, Ruth decided she should do this professionally.

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