River Cafe Cook Book Green (River Cafe)De (autor) Rose Gray, Ruth Rogers
en Limba Engleză Carte Paperback – 06 Sep 2001
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 of which we have increasingly lost sight: 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 also included in the book, but the emphasis here is much more on vegetables, pasta, and lighter dishes, in keeping with the way we eat today. Fully illustrated throughout and even larger than before, the book is an education as well as a culinary treasure-trove.
Ruth Rogers is the American-born wife of architect Richard Rogers. Rose Gray ran the kitchen at Nell's 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.
300 g large-leafed rocket, washed and dried
3 x 30 cm pizza dough base
9 small individual goat's cheeses, about 120 g each
extra virgin olive oil
300 g black olives, pitted
3 tablespoons finely chopped fresh flat-leaf parsley
3 dried red chillies, crumbled
3 teaspoons red wine
1 ciabatta loaf, crusts removed
3 tablespoons fresh thyme leaves
Maldon salt and freshly ground black pepper
Preheat the oven to 230°C/450°F/Gas 8 for 30 minutes, and put in a pizza stone if you have one. Prepare the pizza dough base.
Cut the cheeses in half horizontally, place in one layer in a shallow dish, and cover with olive oil. Place the olives in a bowl, add the parsley, chilli and herb vinegar, cover with olive oil and stir to combine. Leave to marinate.
Place the bread in a processor and grate into coarse crumbs. Add the thyme and pulse-chop to combine. Place in a bowl. Gently roll the cheese in the breadcrumbs to coat completely. Place the cheese on the pizza base, and sprinkle with the remaining thyme and breadcrumb mixture and the marinated olives. Drizzle over some of the marinating olive oil, season with salt and pepper, and bake in the preheated oven until the cheese has melted and the crust is crisp, about 6-8 minutes.
Dress the rocket leaves with a tablespoon of olive oil and a squeeze of lemon juice. Season with salt and pepper, and place on top of the hot pizza.
Makes 3 pizzas (serves 6)
"Rose Gray and Ruth Rogers have changed the way we eat." - The Times
"You should cook these dishes: they are good, not too hard to follow and presented with an almost puritan economy... The pictures themselves are almost pornographically alluring." - Guardian
"The River Cafe is a dish that's perilously close to perfection." - Independent
From the Hardcover edition.
"Like Jane Grigson's Vegetable Book, written way ahead of its time, I have a hunch that this willl turn out to be similarly far-sighted." Harpers & Queen 20020530 "this is as dazzling and imaginative a collection of vegetable recipes as you are ever likely to find in one book...it has barely left my kitchen all summer" Nigel Slater, The observer 20021120 "It is the most wonderful book - it looks beautiful and makes you want to get chopping and stirring and picking and eating straight away" Nigella Lawson, Vogue 20021120 "Their two astonishingly successful books have already sold over a million, but in many ways the latest is the best of the lot." Sunday Express 20020530