The first two 'River Cafe' cookbooks were landmarks in cookery publishing. Now this book, 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. It taps into the concern so many of us now share about re-establishing a link with how our food is grown.
The book is divided into months, with each month focusing on the key ingredients available at that time. For each ingredient there is information on, for example, the best varieties to choose and how to prepare it for different dishes. Fabulous recipes for using that ingredient then follow, from Seville Orange Marmalade Ice Cream to Rigatoni with Tomato and Nutmeg, and Grouse Stuffed with Chestnuts.