- Paperback: 320 pages
- Publisher: Ebury Press (1996)
- Language: English
- ISBN-10: 0091812550
- ISBN-13: 978-0091812553
- Product Dimensions: 7.4 x 0.9 x 9.7 inches
- Shipping Weight: 2.3 pounds
- Average Customer Review: 4.3 out of 5 stars See all reviews (10 customer reviews)
- Amazon Best Sellers Rank: #838,044 in Books (See Top 100 in Books)
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The River Cafe Cookbook Paperback – Import, 1996
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Top Customer Reviews
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.Read more ›
Most Recent Customer Reviews
Arrived quickly, well packaged and seemingly new. Great deal.Published 13 months ago by A M Giannini
This turned out to be a duplicate of a River Cafe Book - page for page - which had come out earlier with another cover - and which I already possessed. Gave it to a friend.Published on February 19, 2013 by Hilary McGhee