Rose Gray and Ruth Rogers's series of River Cafe cookbooks is an essential addition to every kitchen. This definitive collection of salad and vegetable recipes from the world famous Italian restaurant is beautifully packaged with a striking design by the award-winning designer of the Guardian Berliner, in a handy paperback format.
Rose and Ruth's passion for vegetables and the sourcing of good quality, seasonal produce is at the heart of the River Cafe's philosophy. Here they've collected their best 100 vegetable and salad recipes that reflect this belief: simple combinations of fresh ingredients that rely on bringing out the natural flavour of the vegetables rather than spending hours fussing in the kitchen. Whether you've never used a River Cafe cookery book or are a committed fan, this book makes essential reading.
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"four stocking fillers... put on your wish list" * Olive *
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Ruth and Rose's personal collection of their best vegetable dishes and salad recipes
| Introduction |
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26 | (10) |
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Chapter Two Grilled vegetables |
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36 | (29) |
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Chapter Three Braised vegetables |
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65 | (29) |
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Chapter Four Roasted & baked vegetables |
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94 | (8) |
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102 | (10) |
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Chapter Six Fried vegetables |
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112 | (13) |
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Chapter Seven Boiled vegetables |
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125 | |
| Index |
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Ruth Rogers and Rose Gray created the Michelin-starred River Cafe in 1987 and wrote their first book, The River Cafe Cookbook, in 1995. It was a game-changing Italian cookery manual and a global bestseller, which they followed with several more bestselling cookbooks. In 2010, shortly before Rose's death, they were appointed MBE. Many of the new generation of renowned chefs, such as April Bloomfield, Samuel and Samantha Clark and Jamie Oliver, began their careers in the kitchens of the River Cafe.
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