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Comment: Tight binding with crisp, clean and unmarked pages. Light shelf/reading wear on front and back covers. Light crease to back corner cover of book.
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The River Cafe Cookbook Paperback – Import, 1996


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Product Details

  • Paperback: 320 pages
  • Publisher: Ebury Press (1996)
  • Language: English
  • ISBN-10: 0091812550
  • ISBN-13: 978-0091812553
  • Product Dimensions: 7.4 x 0.9 x 9.7 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #545,924 in Books (See Top 100 in Books)

Customer Reviews

It seems to me they have not bothered to test many of the recipes.
Vin
This is their first and most highly acclaimed book, and the last of their three readily available volumes that I am to review.
B. Marold
All of the River Cafe cook books are great for a huge and unusual variety of Italian dishes.
jashleynewman

Most Helpful Customer Reviews

21 of 22 people found the following review helpful By B. Marold HALL OF FAMETOP 500 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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By Sally Whiteley on February 14, 2014
Format: Paperback Verified Purchase
This is a cookbook from one of the best restaurants in England...and no...Good English Food is not an oxymoron. Some of the best restaurants are in the UK and the food...even the pub food is delicious whether it is fish and chips or gastropub fare. This is a must have for your cookbook collection. Wonderful book
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Format: Hardcover Verified Purchase
I was very pleased with the book. It was sent in secure packaging and the book is in very good condition, nearly like new. Different formatting of very uncomplicated recipes. Surprised me in their simplicity of prep and ingredients and therefore turn out to be rewarding in taste and reasonable time for prep.
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