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River Cafe Cookbook Green River Cafe Cookbook Green, ISBN 9780091879433 and books by Rose Gray, Ruth Rogers on sale at thebookshelf.co.nz 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. RIVER CAFE GREEN COOKBOOK is divided into months, and 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 the authors 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 with 200 colour photographs. About the AuthorRuth Rogers is the American–born wife of architect Richard Rogers. Rose Gray ran the kitchen at Nells Club in New York before joining Ruth Rogers to launch the River Cafe. Together they have made the River Cafe one of the most respected restaurants in the world and have trained many of the new generation of star chefs, from Samuel and Samantha Clark to Jamie Oliver.
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 "River Cafe Cookbook Green")