River Café Green

Ruth Rogers & Rose Gray

Editions

Review

In this, the 3rd River Café cookery book, we’re taken on a month-by-month tour of seasonal fruits and vegetables, with recipes and gorgeous illustrations for each.  For example, the May section focuses on apricots (several puddings); asparagus (risotto, pasta, salad); broad beans (soup, pasta, risotto); melons (puddings); spring carrots; and spring onions (pizza).

I tried the carrots with marsala for a dinner party and found them sensational – good enough to justify the (hefty) price of the book.

A few quibbles, however: quantities seem vast.  I’d consider cutting down the amount of vegetables called for.  And the authors give a page of notes on ingredients – but more would be useful ( e.g., what IS canaroli rice?).

Moving through the book, I can’t wait to try one of the June dishes – a pea and mint tart that sounds and looks scrumptious. - review by Karen Wadman