The River Cafe Cook Books are a publishing phenomenon. The first two have sold well over a quarter of a million books in hardcover and paperback worldwide. The first, River Cafe Cook Book , won both the Glenfiddich Food Book of the Year and the BCA Illustrated Book of the Year awards. The choice of ingredients has always been important at the River Cafe. As a natural progression from this, Rose Gray and Ruth Rogers believe passionately that the best ingredients are those which are in season, and which have been grown organically. To this end they have established their own vegetable and herb garden at the River Cafe, growing everything from cavolo nero to pepper rocket. River Cafe Cook Book Green is divided into months, with each month focusing on the key ingredients available at that time. For each ingredient there is information on, for example, the best varieties to choose and how to prepare it for different dishes. Fabulous recipes for using that ingredient then follow, from Seville Orange Marmalade Ice Cream to Rigatoni with Tomato and Nutmeg and Grouse Stuffed with Chestnuts. River Cafe Cook Book Green taps into the concern so many of us now share about re-establishing a link with how our food is grown. With its vibrant design, robust photographic style and, above all, its fabulous, truly seasonal recipes, it will set the agenda for a new era of cooks.
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