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Rogers Gray Italian Country Cook Book Hardcover – June 3, 1996


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Product Details

  • Hardcover: 318 pages
  • Publisher: Random House; 1st edition (June 3, 1996)
  • Language: English
  • ISBN-10: 0679450017
  • ISBN-13: 978-0679450016
  • Product Dimensions: 10 x 7.9 x 1.3 inches
  • Shipping Weight: 3 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #684,541 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This compendium of simple Italian food from the owners of London's River Cafe is competent and attractive, but it doesn't distinguish itself from the abundance of Italian cookbooks already on the American market. It is widely understood that the key to fine Italian food lies in top-notch ingredients simply prepared. Thus the recipes for Raw Fennel Salad (fennel, vinegar and Parmesan) and the many grilled or baked fish recipes (fish, salt, pepper and sometimes olive oil) are familiar. The more inventive dishes suggest some unusual methods: a Rotolo di Spinaci (large filled pasta) is poached before serving; eight pounds of coarse salt is packed around a four-pound fish in Sea Bass Baked in Salt. There are also recipes for organ meats (Kidneys with Artichoke Hearts and Thyme) not often served on this side of the pond. The authors lean toward an authoritative, sometimes rigid posture that may put off American readers ("You must use salted anchovies from Greek, Spanish and Italian grocers"). Prospective pasta makers are advised to use stone-ground "00" flour from Piedmont, yet no next-best thing is suggested for those without access to it. Overall, these uncomplicated recipes on uncluttered pages have an eye appeal and a culinary reliability that are undercut by the somewhat stiff delivery.
Copyright 1996 Reed Business Information, Inc.

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

28 of 28 people found the following review helpful By A Customer on January 8, 2001
Format: Hardcover
My boyfriend and I are good cooks and food mavens who nonetheless don't cook a lot. We know from great food and the recipes in this book are superb. In no other book have I ever found recipes which consistently yielded such high--i.e., restaurant-quality--results. Another great thing is the fact that many of these recipes don't require a lot of expensive/hard-to-find ingredients. We cooked out of this cookbook and its sequel, these two books alone, for a year and a half. Then we visited the restaurant in London, which is sublime--but that is another story.
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82 of 94 people found the following review helpful By A Customer on July 8, 1998
Format: Hardcover
The River Cafe is a chic place to eat delicious and earthy food on the wharfs of London. The modernist design of the restaurant is in contrast with the simplicity and heartiness of the food. The recipes in this book are terrific, simple and unusual. The appetizers and pastas are particularly excellent. Try the grilled calamari served on arugula with a hot pepper vinaigrette. It's a signature dish of the restuarant and has become a favorite in our own kitchen. I hear that some of the cake recipes are hard to execute in US kitchens, but who cares about cakes when the other offerings are so delectable? By the way, the restaurant is always booked weeks in advance, but you can get a table if you're willing to arrive at 7:00 p.m. and release the table by 9:00 p.m.
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27 of 29 people found the following review helpful By Gay Gilmore on May 18, 2000
Format: Hardcover
While I would only estimate that 65% of the recipes in this cookbook are ones I would make (acutally a pretty good percentage for any cookbook), the pictures just might inspire you to make the other 35%. Though recipe type is sometimes obscured because it is overlaid on a complex photo background, I rarely minded simply because the photo was probably more interesting. My first cookbook and coffee table book which excelled at both: I loved this book.
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26 of 28 people found the following review helpful By A Customer on May 10, 2004
Format: Hardcover
Be aware that this book is exactly the same as Rogers and Gray Italian Country, also published Random House.
The cover is different and the name is different, but the books (including the formatting) are exactly the same.
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8 of 10 people found the following review helpful By Jessica S. Spiegel on January 11, 2002
Format: Hardcover
My fiance got this cookbook for Christmas, and has already made four recipes from it - all of which turned out perfectly! He's generally one to "test" new recipes on me before making them for friends, but these were all spectacular on the first try. Especially wonderful so far has been the risotto with butternut squash and the ravioli stuffing with butternut squash and mascarpone cheese. Absolutely amazing. When you can make cooking fun, it's definitely a triumph - and Rogers & Gray have completely succeeded in that respect. BENE!!
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3 of 3 people found the following review helpful By Diane Cheatham on November 20, 2004
Format: Hardcover
I have cooked many dishes from this cook book. They were all easy and the food was delicious. In addition, the instructions are clear and the graphics are great. By all means, dine at the River Cafe in London if you get the chance.
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