River Cafe Cookbook Green by Rose Gray and Ruth Rogers

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  • Penne with cime di rapa and pancetta (Penne con cime di rapa e pancetta)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Winter; Italian
    • Ingredients: rapini; penne rigate pasta; pancetta; canned tomatoes; lemons; parsley; pecorino Toscano cheese
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  • Ravioli with cime di rapa and ricotta (Ravioli di cime di rapa e ricotta)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Winter; Italian; Vegetarian
    • Ingredients: rapini; Italian 00 flour; eggs; dried red chiles; ricotta cheese; pecorino Toscano cheese
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  • Fried polenta with cime di rapa (Polenta fritta con cime di rapa)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Winter; Italian
    • Ingredients: rapini; dried red chiles; polenta; active dry yeast; all-purpose flour; sunflower oil; canned anchovies
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  • Deep-fried chickpea slices (Panisse)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Canapés / hors d'oeuvre; Winter; Italian; Vegetarian
    • Ingredients: chickpea flour; sunflower oil
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  • Chickpeas, potatoes and anchovies (Ceci e patate con acciughe)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Winter; Italian
    • Ingredients: chickpeas; potatoes; red chiles; garlic; celery; tomatoes; canned anchovies; rosemary; lemons
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  • Chickpea pancake with rosemary (Farinata al rosmarino)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Pancakes, waffles & crêpes; Canapés / hors d'oeuvre; Winter; Italian; Vegetarian
    • Ingredients: chickpea flour; rosemary
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  • Braised porcini and spinach (Porcini brasati con spinaci)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Winter; Italian; Vegetarian
    • Ingredients: dried porcini mushrooms; spinach; dried red chiles; field mushrooms; lemons
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  • Porcini and tomato risotto (Risotto ai porcini e pomodoro)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Rice dishes; Winter; Italian
    • Ingredients: dried porcini mushrooms; canned tomatoes; chicken stock; red onions; celery; dried red chiles; carnaroli rice; parsley; Parmesan cheese
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  • Baked porcini and potatoes (Patate e porcini al forno)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Winter; Italian; Vegetarian
    • Ingredients: dried porcini mushrooms; potatoes; butter; thyme
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  • Porcini and clam soup (Zuppa di porcini e vongole)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Soups; Winter; Italian
    • Ingredients: dried porcini mushrooms; clams; dried oregano; dried red chiles; canned tomatoes; white wine; sourdough bread; parsley; lemons
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  • Spaghetti with parsley, pancetta and Parmesan (Spaghetti con prezzemolo, pancetta e parmigiano)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Winter; Italian
    • Ingredients: parsley; red onions; pancetta; spaghetti pasta; butter; dried red chiles; Parmesan cheese
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  • Parsley, squid and cannellini bean stew (Stufato di prezzemolo, calamari e cannellini)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Appetizers / starters; Winter; Italian
    • Ingredients: parsley; cannellini beans; squid; canned tomatoes; dried red chiles; fennel seeds; red chiles; lemons
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  • Savoy cabbage soup with anchovy and ricotta crostini (Zuppa di verza con crostini alla acciughe e ricotta)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Soups; Winter; Italian
    • Ingredients: Savoy cabbage; parsley; canned tomatoes; chicken stock; ciabatta bread; canned anchovies; lemons; dried red chiles; milk; buffalo ricotta cheese
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  • Savoy cabbage and bresaola salad (Insalata di verza e bresaola)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Salads; Winter; Italian
    • Ingredients: Savoy cabbage; bresaola; balsamic vinegar; lemons; Parmesan cheese
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  • Savoy cabbage, pancetta and Fontina risotto (Risotto alla verza, pancetta e fontina)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Rice dishes; Winter; Italian
    • Ingredients: Savoy cabbage; pancetta; Fontina cheese; chicken stock; red onions; celery; fennel seeds; carnaroli rice; Parmesan cheese
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  • Vanilla risotto ice-cream (Gelato al riso e vaniglia)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Ice cream & frozen desserts; Dessert; Winter; Italian
    • Ingredients: vanilla beans; milk; double cream; eggs; caster sugar; Vialone Nano rice; vanilla sugar; nutmeg; lemons
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  • Vanilla and chocolate sorbet (Sorbetto alla vaniglia e cioccolato)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: vanilla beans; caster sugar; cocoa powder; Amaretto
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  • Vernazza cake (Torta di Vernazza)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Cakes, large; Dessert; Winter; Italian
    • Ingredients: vanilla beans; store-cupboard ingredients; caster sugar; potato flour; polenta
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  • Pizza with artichokes and breadcrumbs (Pizza con carciofi e pangrattato)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Pizza & calzones; Winter; Italian; Vegetarian
    • Ingredients: active dry yeast; rye flour; all-purpose flour; baby artichokes; parsley; ciabatta bread; olive oil; dried red chiles; thyme
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  • Spaghetti with artichoke pesto (Spaghetti al pesto di carciofi)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Winter; Italian; Vegetarian
    • Ingredients: spaghetti pasta; Parmesan cheese; artichokes; lemons; pine nuts; milk; parsley; olive oil
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  • Artichokes with salt cod (Baccalà con carciofi)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Appetizers / starters; Winter; Italian
    • Ingredients: artichokes; salt cod; olive oil; red onions; parsley; dried red chiles; lemons; white wine
    show

  • Deep-fried artichokes and radicchio (Carciofi fritti con radicchio)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Winter; Italian; Vegetarian
    • Ingredients: artichokes; radicchio; lemons; sunflower oil; all-purpose flour
    show

  • Salad of bitter greens, lemon and capers (Cicorie con limone e capperi)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Salads; Winter; Italian; Vegetarian
    • Ingredients: lemons; capers; dried red chiles; thyme; Seville oranges; Catalogna chicory hearts
    show

  • Braised wild greens (Erbette saltate)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Winter; Italian; Vegetarian
    • Ingredients: rocket; Swiss chard; rapini; dried red chiles; lemons; Catalogna chicory hearts
    show

  • Chicory and cannellini bean soup (Zuppa di cicorie e cannellini)

    from River Cafe Cookbook Green River Cafe Cookbook Green by Rose Gray and Ruth Rogers

    • Categories: Soups; Winter; Italian; Vegetarian
    • Ingredients: cannellini beans; red chiles; lemons; Catalogna chicory hearts
    show

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  • ISBN 10 0091879434
  • ISBN 13 9780091879433
  • Linked ISBNs
  • Published Sep 06 2001
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

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.

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