The Cafe Cookbook : Recipes from London's River Cafe
Gray and Rogers continue to provide fresh interpretations of Italian cuisine, and in this new book, their enthusiasm for roasting in a wood oven takes center stage. Home cooks can create the same results by roasting meats, fish, vegetables, or fruits at a high temperature on the lowest rack of the oven or by slow roasting over a longer period of time. With these techniques, flavors become more intense, concentrated, and delicious: Pumpkin wedges with thyme. Radicchio wrapped in pancetta. Turbot or monkfish with capers. Baked loin of tuna with coriander. Chicken pan-roasted with milk and marjoram. Crisp, thin-crusted pizza. Rustic, country-style bread. Apricot, nectarine, and plum bruschetta. Baked pears with valpolicella.In addition, favorite recipes from the River Cafe include seasonal fruit drinks, antipasti, pastas, risotto, soups, ice creams, and desserts.
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- Hardback | 352 pages
- 199.9 x 254.3 x 35.8mm | 1,465.12g
- 01 May 1998
- Clarkson Potter Publishers
- United States
- Illustrations, unspecified
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About Ruth Rogers
Rose Gray and Ruth Rogers founded London's River Cafe in 1987. Their first book, Rogers Gray Italian Country Cookbook, was an instant bestseller and won both the Glenfiddich Food Book of the Year and the BCA Illustrated Book of the Year awards.