Contains 150 quick and easy recipes for Italian foods from Rose Gray and Ruth Rogers, cofounders of London's River Cafe, including salads, pasta, fish and meat, poultry, vegetables, and desserts.
Rose Gray Boeken
Rose Gray was een Britse chef-kok en kookboekenschrijfster die in 1987 samen met Ruth Rogers The River Café oprichtte. Dit iconische Londense restaurant verwierf in 1998 een Michelinster en werd een broedplaats voor culinair talent, met name voor Jamie Oliver. Gray's diepgaande invloed reikte tot een generatie gevierde chefs, waarbij Hugh Fearnley-Whittingstall haar aanwees als de meest impactvolle figuur in zijn carrière. Haar bijdragen aan de culinaire wereld werden verder versterkt door een reeks invloedrijke kookboeken en een televisieprogramma.
A celebration of Italian food. It offers an interpretation of family recipes that the authors have cooked alongside mothers, grandmothers, cousins and wine makers
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 recipes are certainly included in the book, but the emphasis here is much more on vegetables, pasta recipes etc, in line with the way we are increasingly eating today. Fully illustrated throughout, and even larger than before, this cookbook is an education as well as a culinary treasure-trove.
A sophisticated re-interpretation of the cucina rustica or farmhouse cooking of northern Italy, the food of THE RIVER CAFE' relies on good quality, fresh, seasonal produce - plus authentic Italian ingredients such as polenta, buffalo mozzarella and extra virgin olive oil. The emphasis is very much on the type of cooking found in Italian homes rather than restaurants. Ruth and Rose's direct, uncomplicated approach means that many of the dishes are strikingly simple - fish, meat and vegetables are chargrilled, pan-fried and baked - but all of them, from the Tuscan bread soup Ribollita to main dishes such as Manzo in Tegame( Braised Beef Fillet) and Maiale al Latte(Pork Cooked in Milk) are vibrant with flavour, In addition, there are numerous recipes for Italian-inspired desserts, such as Zabaglione Ice Cream, Almond and Lemon Cake, and Grilled Peaches with Amaretto.
Ruth Rogers und Rose Gray revolutionierten die italienische Küche mit ihrem «River Café» in London. Ihr erstes Kochbuch von 1995 erlangte großen Ruhm. In über 25 Jahren und fünf weiteren Büchern bleibt die Suche nach besten Lebensmitteln zentral. Die Sammlung vereint alle sechs Bücher mit über 900 Rezepten.
Das River Cafe gehört seit Jahren zu den trendigsten und renommiertesten Londoner Restaurants. Seine italienisch geprägte Küche steht für Frische, Feinheit, Qualität und das gewisse Etwas. In diesem Buch bringen die Inhaberinnen Rose Gray und Ruth Rogers ihre Erfahrungen auf den Punkt. Ob Pasta, Risotto, Meeresfrüchte oder Fleisch - alle Basics der italienischen Küche werden in zahlreichen Variationen neu erfunden. Dazu gibt es Tipps zu Grundtechniken der italienischen Küche, häufig verwendeten Saucen und eine ausführliche Warenkunde. Dabei bedeutet „Easy“ alles andere als langweilig. Nicht umsonst können sich die Autorinnen rühmen, einen späteren Star das Kochen gelehrt zu haben: Jamie Oliver.
