River Cafe Cookbook Green

by Rose Gray

ISBN-10: 0091879434
ISBN-13: 9780091879433
Region: British
Publisher: Ebury Press
Publication Date: July, 2019
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Publishers Information

About River Cafe Cookbook Green

Publisher Web Link: http://www.eburypublishing.co.uk/

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 Information

About Rose Gray

Author Web Link: http://www.rivercafe.co.uk/

Rose Gray, MBE (28 January 1939 – 28 February 2010[1]) was a British chef and cookery writer, who set up (with Ruth Rogers) The River Café in 1987. She won a Michelin star for this in 1998. It was here that the talents of Jamie Oliver were first spotted. She had a profound influence on a generation of celebrity chefs, including Oliver and Hugh Fearnley-Whittingstall, the latter stating that she had had more influence on him than any other person he had worked with. She wrote a series of cookery books and presented a twelve-part television programme for Channel Four, “The Italian Kitchen”, in 1998.

Born Clemency Anne Rosemary Swann in Bedford, her father, Flight Lieutenant Clement Nelson Swann, and an elder sister were killed in a domestic fire six months before her birth. She was brought up in Scotland and Surrey. Her mother, (Elizabeth) Anne Lawrence, daughter of Sir William Lawrence, 3rd Baronet, settled in Guildford, and Rose studied at the Guildford College of Art, where she gained a BA in Fine Art. Her career as a professional chef began at Nell’s restaurant in New York, after which time she returned to London.

She was diagnosed with breast cancer in 2001. In 2004 she became a “Breast Cancer Ambassador” and was also co-founder of the Cooks in Schools charity. After being given the all-clear, she was later diagnosed with a brain tumour in late 2009 or early 2010. She died in London, aged 71, on February 28, 2010. She had been working on what was to be her last book (with Ruth Rogers), the River Café Classic Italian Cookery Book. Her other works (many of which were co-authored with Ruth Rogers) include the River Café Cookbook, the River Café Cookbook Green and River Café Pocket Books: Salads and Vegetables. (Wikipedia)

Cookbooks by Rose Gray


Recipe Index

Recipe index coming soon.