There is a brief moment as summer overlaps with autumn when the beautiful borlotti beans are fully ripe in their pods, the huge, wonderfully-flavoured porcini mushrooms are beginning
to appear in the markets, and the tomatoes are so ripe and sweet they are almost bursting.
'Most of what we have learnt has been from Italians who we've cooked side by side with. With this book, we want you to cook side by side with us'
Rose Gray and Ruth Rogers Over the last twenty years, Rose and Ruth have both visited Italy time and again and during these visits have learnt the many subtleties that appear in dishes from the diverse regions of the country. They have cooked alongside friends, cousins and wine makers who have all shared their family recipes, including ones which are cooked less
and less in Italy these days.
This book is Rose and Ruth's personal interpretation of these recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they both love to eat when they are there, and the food they cook at The River Caf and in their homes. They are precious recipes that they have become well known for.The twelve chapters focus on every part of the Italian menu; form Antipasti to Sweet Dishes for Special Occasions. With accompanying narrative stories and anecdotes, this book gives you a personal insight into the relationships that both women have with the food of Italy. They not only show how
purists cook the dishes but also how Ruthie and Rose interpret them in their own cooking. If you love food and you love Italy, you will turn to this book time and again.
|Book:||The River Cafe Classic Italian Cookbook|
|Author:||Rose Gray Rose Ruth Gray Rogers|
|Number of Pages:||416|
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