The River Cafe Cookbook

The River Cafe Cookbook

4.06 (249 ratings by Goodreads)
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A sophisticated re-interpretation of the cucina rustica or farmhouse cooking of northern Italy, the food of THE RIVER CAFE' relies on good quality, fresh, seasonal produce - plus authentic Italian ingredients such as polenta, buffalo mozzarella and extra virgin olive oil. The emphasis is very much on the type of cooking found in Italian homes rather than restaurants. Ruth and Rose's direct, uncomplicated approach means that many of the dishes are strikingly simple - fish, meat and vegetables are chargrilled, pan-fried and baked - but all of them, from the Tuscan bread soup Ribollita to main dishes such as Manzo in Tegame( Braised Beef Fillet) and Maiale al Latte(Pork Cooked in Milk) are vibrant with flavour, In addition, there are numerous recipes for Italian-inspired desserts, such as Zabaglione Ice Cream, Almond and Lemon Cake, and Grilled Peaches with Amaretto.
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Product details

  • Hardback | 320 pages
  • 188 x 244 x 26mm | 1,139.98g
  • Ebury Publishing
  • Ebury Press
  • London, United Kingdom
  • English
  • 1 Illustrations, unspecified
  • 009180731X
  • 9780091807313
  • 220,577

About Rose Gray

Ruth Rogers and Rose Gray created the Michelin-starred River Cafe in 1987 and wrote their first book, The River Cafe Cookbook, in 1995. It was a game-changing Italian cookery manual and a global bestseller, which they followed with several more bestselling cookbooks. In 2010, shortly before Rose's death, they were appointed MBE. Many of the new generation of renowned chefs, such as April Bloomfield, Samuel and Samantha Clark and Jamie Oliver, began their careers in the kitchens of the River Cafe.
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Rating details

249 ratings
4.06 out of 5 stars
5 36% (89)
4 38% (95)
3 23% (57)
2 3% (7)
1 0% (1)
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