Each chapter concentrates on the food of a particular region and the text relates the recipes to the rich history and culture of these regions. The Bombay Brasserie is world famous for the recreation of recipes associated with India's most v ibrant and cosmopolitan city. Around 300 recipes, sharing some of the secrets from the kitchens of this great restaurant, together with advice on utensils, techniques and ingredients, the book contains some superb photography and evocative memories of days gone by. The River Cafe Cook Book is one of the most influential cookbooks to have been published this decade and is the winner of both the Glenfiddich Food Book of the Year and the BCA Illustrated Book of the Year awards . Beautifully illustrated, The River Cafe Cook Book is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.
Meat is less prominent, for example, and new techniques such as wood-roasting are featured.
Dividing the year into months, the authors look at what food is at its best at any given time, and the recipes reflect this. The first two River Cafe cookbooks were landmarks in cookery publishing. Now River Cafe Cook Book Green, with its focus on seasonal ingredients, looks set to bring about another shift in the way we cook and eat. With over 200 new Italian recipes, using everything from chestnuts and clams to porcini and zucchini flowers, Rose Gray and Ruth Rogers share their knowledge of the wonderful ingredients that are the key to their cooking. This book was photographed at both the River Cafe, Hammersmith, and in Italy, and complements the existing cookbooks.