River Cafe Cookbook Green

Product Description

Divided into months, this title contains twelve chapters that 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. It is illustrated with 200 colour photographs.

Product Details

River Cafe Cook Book Green is the latest instalment in its authors' quest for perfection. (That this austerely high-minded project should be taking place in one of London's more expensive restaurants only adds a pleasing Zen-riddle quality). In the first River Cafe Cook Book, illumination was achieved through the wood-fired grill. That was OK, because one of those ridged grill-pans would do at a pinch, though we were left in no doubt it came a very poor second. By the time River Cafe Cook Book Two came out, the famous wood-burning oven had been installed, to the despair of many. In the new volume the focus is on the ingredients, specifically fruit, vegetables and herbs. Quality, freshness and seasonality, of course, have always been paramount at the River Cafe, and are now boosted by, wouldn't you know it, the adjoining organic vegetable garden. Combined with the Cafe's unbeatable network of organic suppliers, this may make some readers wonder whether it's worth trying to keep up any more.

Emphatically yes, must be the answer. The River Cafe phenomenon has always been inspirational, if not aspirational; and the new book is packed with astoundingly good, simple recipes and ideas. It is constructed round the appearance of individual fruits and vegetables in the garden or the market. Perhaps in part to distinguish themselves from the rather many cookery writers who have previously adopted this approach, Gray and Rogers work through the year month by month rather than by season. Thus May brings apricots (Apricot, Lemon and Almond Tart, Apricot Jam Ice-Cream), asparagus (in Risotto, with Anchovy and Milk Sauce, in a salad with gulls' eggs), broad beans (in a Minestrone), melons (Melon and Lemon Sorbet, Melon Marinated in Valpolicella with Vanilla), spring carrots (Braised Spring Carrots and Artichokes, Carrots Marsala) and spring onions (Peas Braised with Spring Onions, Spring Onion and Thyme Pizza). So it goes on, beautiful, simple, delicious. And if our carrots aren't quite perfect, well, we can have a word with our greengrocer, or join an organic box scheme. Or we can just aspire. Not the least achievement of Gray and Rogers is to restore to this simple food the magical allure it possessed when most people knew it only through the early books of Elizabeth David. --Robin Davidson