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Italian Easy: Recipes from the London River Cafe Hardcover


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Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter (June 15, 2004)
  • Language: English
  • ISBN-10: 140005348X
  • ISBN-13: 978-1400053483
  • Product Dimensions: 10 x 7.6 x 0.8 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #664,995 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

ROSE GRAY and RUTH ROGERS founded the phenomenally successful River Café restaurant in London in 1987. Their previous books include The River Café Cookbook, River Café Cookbook Two, The Italian Kitchen, and River Café Cookbook Green.

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Customer Reviews

4.6 out of 5 stars
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See all 11 customer reviews
Everything I have made has been absolutely mind-bendingly delicious.
Sara Powell
Mario Batali also offers their books as one of his favorite reads for Italian recipes.
B. Marold
Ingredients wonderfully spelled out,easy directions and beautiful pictures.
Jamie Sooy

Most Helpful Customer Reviews

187 of 195 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on June 17, 2004
Format: Hardcover Verified Purchase
'Italian Easy' authors Rose Gray and Ruth Rogers are two English chefs who seem to carry a lot of weight in the community of writers on Italian Cuisine. They are one of the first employers of Jamie Oliver and were, I suspect, a strong influence on his style and choice of cuisine. In spite of Oliver's great celebrity, Gray and Roger owe nothing to this. Their reputation is firmly based on doing good Italian food before Jamie came to the limelight. Mario Batali also offers their books as one of his favorite reads for Italian recipes.
Creating food that is both easy to prepare and sophisticated in taste and presentation always seems to me to be a chimera. An attempt to put together two things which are simply incompatible. I think Rogers and Gray have succeeded as well as anyone who has put their mind to this task. In their favor is the great pantry available to an Italian cook. Sometimes I think that if you put Parmesano Reggiano, fresh Tuscan olive oil, capers from Panteloria, sliced garlic, and basil from Genoa on shoe leather, it would taste good. It you replace shoe leather with artisinal bread, pasta, shellfish, spinach, or chicken and add tomatoes and anchovies, you basically have the recipes in this book. This is certainly an exaggeration, but not much. I am truly impressed by how simple and easy many of the recipes in this book appear on the page. Like a lot of simple recipes in Patricia Wells' new book 'The Provence Cookbook', they make you wonder how something so simple can taste good. I tried recipes in both books and I can attest that even a simple combination of pasta, broccoli, olive oil, garlic, and pancetta which comes together within 20 minutes, can be really impressive, especially as a dish which gives one both a starch and a vegetable.
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21 of 22 people found the following review helpful By Riley O'Connor on January 11, 2007
Format: Hardcover
I cannot believe that only two people have reviewed this book! It is by far one of the best books I own, and I have quite a collection. It is better than anything Giada DeLaurentis has done, simpler than Mario Batali, and as much as I love Jamie Oliver, is better than his new Italian cookbook as well. The book is simply beautiful. The layout and the photography make everything look irresistible. Even more importantly, everything I have made from here has been exceptionally good. The bruschetta ideas are inspiring. Almost everything in here is so simple, you wonder, why didn't I think of that? And yet the simplicity is deceiving as the outcome is beyond delicious. The pea and scallion pasta with prosciutto is insane. The sea bass with potatoes divine. The veggie dishes are so good I recommend this book to vegetarians despite the fact that it is not a veggie cookbook. If you buy one Italian cookbook, this is the one....
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5 of 6 people found the following review helpful By Michael D. Groves on January 4, 2007
Format: Hardcover
You get the usual top quality presentations. Preparation is really easy! Triggers your own ideas.
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2 of 2 people found the following review helpful By Sara Powell on October 23, 2011
Format: Hardcover
I'm not a big fan of Italian food, but this book may change my mind. I purchased a copy so I could make some dinners for my boyfriend, who is a big Mediterranean/Italian food fan. Everything I have made has been absolutely mind-bendingly delicious. And what's strange is that the recipes are also incredibly simple. The tagliatelle with mushrooms and sage was so rich that we sucked down our bowls in maybe five minutes flat. The tagliatelle with fresh green beans and tomatoes was such a perfect use of summer produce that I was licking my bowl and wishing I had made double. I never thought Italian food could be like this...
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1 of 1 people found the following review helpful By B. Budra on January 24, 2009
Format: Hardcover
Every page of this book inspires me to cook and has for several years now. The recipes are delightfully simple, both in terms of number of ingredients and in technique. There are no blurbs about travels and parties. The food alone entices. I've never had a bad meal using this book.
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Format: Hardcover Verified Purchase
The recipes in this cookbook are amazing -- interesting, simple ideas that make a delicious meal. Try the nutmeg lemon chicken, it is a staple for us. Or the beet salad with homemade horseradish. The small lamb chops, that we had again last night, are decadent. I don't make desserts often, but the two I have made from this cookbook are wonderful.
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