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The River Cafe Cookbook Paperback – Import


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Product Details

  • Paperback: 320 pages
  • Publisher: Ebury Press (1996)
  • Language: English
  • ISBN-10: 0091812550
  • ISBN-13: 978-0091812553
  • Product Dimensions: 7.5 x 9.7 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #274,725 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews

19 of 20 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on June 23, 2004
Format: Paperback
`The River Cafe Cook Book' authors Rose Gray and Ruth Rogers are two English chefs who 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. Gray and Roger owe nothing to Oliver's current celebrity. Their reputation is firmly based on doing good Italian food before Jamie came to the limelight.
This is their first and most highly acclaimed book, and the last of their three readily available volumes that I am to review. The book can be viewed on at least three different levels, depending on the reader's level of knowledge of Italian cuisine.
The reader who is innocent of any Italian cuisine outside what they may have seen in the local American Italian restaurant will be quite surprised by the absence of the Italian-American classics such as spaghetti and meatballs, veal Parmesan, lasagna, and chicken Marsala. The better informed reader who has read Lydia Bastianich and watched `Molto Mario' will recognize many true Italian standards such as Panzanella salad, osso bucco, slow-cooked lamb shanks, artichokes alla Giudea, and lots and lots of risotto and polenta recipes. This reader may feel slightly disoriented in that there are very few hints and reminders and pointers about how to complete the various recipes. A perfect example is the Roman recipe for `Carciofi alla Giudea' (Fried artichokes, Jewish style). The recipe in David Downie's authoritative `Cooking the Roman Way' covers three pages while Rogers and Gray take three short paragraphs, occupying a quarter of a page to give the recipe with almost exactly the same ingredients.
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6 of 7 people found the following review helpful By A Customer on June 22, 2000
Format: Hardcover
Rose Gray and Ruth Rogers can acheive the most delicious dish with basic ingredients. The emphasis is always put on using the freshest products of the best quality. You can almost feel and smell the dish just by reading the recipe. Like all their books, this one is a must have for every italian food lover.
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3 of 3 people found the following review helpful By jashleynewman on January 4, 2012
Format: Paperback Verified Purchase
15-20 years ago, the River Cafe was the hottest thing in the UK. All of the River Cafe cook books are great for a huge and unusual variety of Italian dishes. I especially bought them for the seafood and vegetable/bean dishes.
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Format: Hardcover Verified Purchase
The River Café Cook Book is a classic, and among the best restaurant cook books ever written. The authors, Rose Gray and Ruth Rogers, created and introduced 'New Italian' cooking to Britain, a modern interpretation of traditional italian fare. They were leaders of the food revolution that now gives London the distinction of being one of the best cities in the world to eat in ...as older travelers know, it wasn't always that way.

I first had the pleasure of dining at the River Café in 1994 and got to know Ruth and Rose. As an ex-pat in London, I had a special connection with Ruth, who is also an American ex-pat. A familiar accent and cultural context. When this book came out, Ruth & Rose inscribed a copy for me, and it has remained a cherished souvenir of nights dining at River Café and a friendship with Ruth and Rose.

I confess to not being able to actually use the book until I returned to the USA. Too busy working in London in the 1990's, and the River Cafe and other fine restaurants were always there. Sadly, when I returned home, there was no more welcome from Ruth and Rose after a long day and no more River Café food an order away. If I wanted their pasta e fagioli and ribolilta, it was time to use the book they gave me. I am no Rose Gray or Ruth Rogers or Jamie Oliver, but using their recipes as a I guide I have developed my own style in the spirit of the River Café.

This book is not overly complicated, but it is also probably not a book for beginners. The instructions are very good, however they do not spell everything out. Things like seasoning and timing of activities benefit from some interpretation and experience on the part of the cook.
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