The River Cafe Classic Italian Cookbook - Rose Gray

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Thirty years after its doors first opened, The River Cafe remains one of London's most iconic restaurants, loved for its innovative Italian food. Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from the

Résumé :

'Their best book yet.' Independent

The River Caf? serves the best of Italian food. This is THE cookbook. The best of the best of their classic Italian recipes . . .

Enjoy a simple creamy risotto con latte, accompanied by a cool glass of prosecco. Toss spaghetti alla carbonara with juicy pancetta and fresh parsley. Or serve up a tray-baked chicken, drizzled in squeezed lemon, stuffed with tomatoes and olives. For afters, a treat from northern Italy, baked blackberry and apple strudel.

'Their favourite classic Italian recipes in one place is something not to be missed.' Jamie Oliver

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Opened by Rose Gray and Ruth Rogers in 1987, the legendary River Caf? changed the way we cook, eat and think about Italian food.

Over decades, they travelled extensively through Italy, cooking with friends, chefs and wine makers, who shared with them their traditional and regional classic family recipes. This book is Rose and Ruth's personal interpretation of those precious recipes, the pages rich with their experiences and knowledge.

A passionate celebration of Italy and its unique culture of food, these 200 inspiring recipes sit side by side with memories of the places, stories of the people, and insights into the regions, seasons, ingredients and techniques.

Woven with evocative photography taken in the Italian homes where Rose and Ruth cooked, and in the cities, villages, vineyards, markets and shops they grew to know so well, this is a book you will turn to time and time again, for special occasions, everyday meals, or simply to read and relish.

'It's hard to decide . . . Rose and Ruthie's outstanding restaurant, or their wonderful and inspiring cookbooks. If pushed, I would plump for the latter.' Hugh Fearnley-Whittingstall