“Thirty years since the Cafe opened, 22 years since the orginal blue book, seven since the sublime Rose Gray died, this is a lavish reboot. Ninety refined original recipes plus 30 that are new, as clean to read as you could hope.”
Featured in The Guardian’s Best Food Books of 2017.
River Cafe London is a rejuvenating collection of experiences that assimilates Ruth’s flawless memories of the novelette history and founding of the restaurant by the same name. The heart of this book contains the opulent cooking tips embroidered with hand-drawn illustrations and unseen archive images. The latest photography by Matthew Donaldson and Jean Pigozzi adds a lucid charisma to the overall content.
Through this book, the author Ruth and her co-authors: Sian Wyn Owen and Joseph Trivelli, give you an insight of the high-quality, yet simple Italian cooking that The River Café has been providing since the year 1987.
These authors have included numerous gratifying and trusted recipes, among which the famous ones are: zucchini alla scapece, pappa al pomodoro, chickpea-flour farinata, sea bass baked in salt, nettle risotto with taleggio and veal shins with sage cooked in Barolo wine. The highlight of the book is the way the unwanted Instructions are made exiguous and recipes completely freed from headnotes, thereby making it way too simpler to understand and apprehend.
At the River Café restaurant in London, Ruth Rogers along with her co-founder Rose Gray, have trained a new generation of chefs with the culinary skills to prepare the best Italian cuisines. And with this cookbook, they have managed to transform the way people have been preparing Italian food at home.
River Cafe London is definitely a jolting Italian cookbook that has 120 recipes from the legendary restaurant that has successfully proved itself as a benchmark for Italian food prepared and served outside of Italy.