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Italian Two Easy: Simple Recipes from the London River Cafe Hardcover – Bargain Price, June 13, 2006


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Hardcover, Bargain Price, June 13, 2006
$37.44 $1.59

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--This text refers to an alternate Hardcover edition.

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Product Details

  • Hardcover: 288 pages
  • Publisher: Clarkson Potter (June 13, 2006)
  • Language: English
  • ISBN-10: 0307338355
  • ASIN: B001210X8A
  • Product Dimensions: 9.7 x 7.5 x 1.1 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,869,590 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Cutting live crabs, slow roasting a pork shoulder and skinning a bone-in eel don't usually call to mind "easy" cooking, but Gray and Rogers, cofounders of the River Cafe in London (and authors of the River Cafe cookbook series), include the above culinary tasks in their follow-up to 2004's Italian Easy. The authors have compiled a collection of 150 regional Italian recipes, haphazardly divided into chapters such as Mozzarella, Tomato Pasta and "Fish with...." The odd organization obscures a strong collection of appealing and time-conscious regional recipes such as Fried Eggplant, Basil and Tomato; Orecchiette, Tomato, Ricotta; Sea Bass Baked in Sea Salt; and Chocolate and Coffee Sorbet. Full-page color photos and a list of Italian food suppliers make the book somewhat user friendly, yet basic information such as serving sizes (listed away from recipes) and curiously placed headnotes, which warn of unusual ingredients or difficult preparation (placed at the end of instruction), are counterintuitive. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate Hardcover edition.

From Booklist

Chefs Gray and Rogers have produced yet another volume of easy recipes from their popular London restaurant, River Cafe. Relying on fresh, often seasonal ingredients, the chefs combine them in ways traditional and novel. Broccoli rabe, garlic, and red wine produce the simplest of soups. Ripe tomatoes, onion, and basil make a spare yet tasty sauce for spaghetti when each of the ingredients is at the peak of the season. Lemon, garlic, and sage perfume a combination of wine and milk to sauce a slowly cooked pork shoulder. Poultry recipes stretch far beyond chicken and turkey to include guinea hen, pheasant, and quail. Vegetable recipes abound, pairing everyday green beans and potatoes or roasting together celeriac, fennel, and squash. Desserts call for many different baked fruits, but there are a few chocolate cakes to add richness. Most of these recipes make getting a meal on the table after a day's work less burdensome and require only a modicum of planning and shopping. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an alternate Hardcover edition.

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Customer Reviews

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I was recommended to buy this book by a friend of mine who owns a very up scale B&B in Tuscany.
Framing Les
First is the Julia Child model of `Mastering the Art of French Cooking' which covers every detail of cooking technique in exquisite detail.
B. Marold
If you can find one of these Easy volumes cheap, there are good recipes, as mentioned the desserts, but also some of the veggie dishes.
NewEnglandScene

Most Helpful Customer Reviews

78 of 80 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on June 14, 2006
Format: Hardcover Verified Purchase
`Italian Two Easy, Simple Recipes from the London River Café' by proprietor / chefs, Rose Gray and Ruth Rodgers is the sixth cookbook by these ladies, and I welcome it with almost as much anticipation as I did the next installment of `The Lord of the Rings' or at least the DVD release of same.

As the title suggests, this volume is the second of a pair of volumes of `Easy Italian' recipes, the first published about two years ago, copyrighted in 2004. This volume actually improves on the earlier volume in that I found the layout of the first volume very annoying, to the point where it detracted from the value of the book, in spite of the fact that the recipes were almost uniformly excellent.

Gray and Rogers reaffirm two major themes with this volume. First, they celebrate the genius of the Italian pantry with its rich collection of wines, olive oils, cheeses, salt cured fish, capers, breads, pasta, sausages, and cured meats. All of these products are centuries old, enhanced just a bit by the modern methods for canning beans and tomatoes. These commercial, yet artisinally prepared products are such great ingredients that one can assemble fabulous dishes with very little effort. And, that is what Mmes. Gray and Rodgers' recipes are all about.

The second main behind their books is that their recipes follow a very typically English approach to recipe writing. As I wrote to Ms. Diane Jacob, author of `Will Write for Food', there seems to me to be three types of recipe writing. First is the Julia Child model of `Mastering the Art of French Cooking' which covers every detail of cooking technique in exquisite detail.
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8 of 10 people found the following review helpful By J. Hanson on February 22, 2007
Format: Hardcover
Having been to the restaurant twice in my adult life I can not only recommend the London River Cafe as a destination place but now I can actually produce some sensational, yet quite easy, recipes in the here and now. Sometimes our palette can only be satisfied with the real thing but the new book, "Italian Two Easy", is as close as you can get. I highly recommend the book.
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1 of 1 people found the following review helpful By Moon and Sixpence on May 2, 2010
Format: Hardcover Verified Purchase
I bought "Italian Easy" first, and liked it very much. "Italian Two Easy" turns out to be even better than the first book. The dishes are easy and yet delicious. Everybody can cook from this book.
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