- Hardcover: 320 pages
- Publisher: Ebury Press; Reprint edition (1 May 1997)
- Language English
- ISBN-10: 0091827884
- ISBN-13: 978-0091827885
- Product Dimensions: 24.8 x 19.4 x 3.4 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 226,539 in Books (See Top 100 in Books)
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Product Description
Product Description
Following on from the first award-winning "River Cafe Cookbook", this edition of over 200 recipes reflects new directions in the authors' cooking, with meat becoming less important and vegetables taking more prominence. The book also explores new techniques such as wood-roasting.
From the Publisher
Rose and Ruth express the philosophy behind their restaurant and their cookbooks like this: ‘The River Cafe opened in 1987. It was inspired and influenced by our experience of living and cooking in Italy. Both of us spent long periods in Tuscany, with family and friends, and learned an enormous amount by watching, tasting and experimenting as we went. ‘In Italy we learned about the importance of seasonality, robust flavours, the structure of a meal and the natural connection between a region’s wine and its food. All this influenced the way we cooked and we transferred this knowledge and our enthusiasm directly to the restaurant. ‘We feel that our recipes are accessible to anyone cooking at home. We took our Italian knowledge and recipes from the domestic kitchen to the restaurant; our book now returns them there.’ There are now four River Cafe cook books – this one,River Cafe Cook Book,plus River Cafe Cook Book Two, River Cafe Cook Book Green and River Cafe Italian Kitchen – which have so far sold more than half a million copies.
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Customer Reviews
Most Helpful Customer Reviews
The format of this book appears a little outdated; it is the standard "recipe plus photo" format of cookbook - very little background information (such as how the recipe was created, whether it's traditional Italian or a modern interpretation etc...). In this respect, it doesn't really teach you how to cook Italian food, it just gives you the recipes for Italian food. I feel that a good cookbook should cover the historical context of both the culture and the recipes which it is sharing - this book does neither. (Approximately 1 in 3 recipes have accompanying photos of the finished dish).
The recipes are fairly simplistic - it includes an entire chapter on how to oven-roast vegetables. Most of the soups are constructed by "putting all the above ingredients in a pan"; I was hoping for something more technically challenging (such as gniocci or tortellini). This is mainly why I'm disappointed with the book - I hoped it would contain something more technically demanding or unique.
The instructions for the recipes are leaning towards the "non-human", methodical form of step-by-step instructions; it tells you how to combine the ingredients, but there's no indication of what the mixture should look like at each stage, or explanation of why they should be combined in this way. The instructions are "minimalist" at best.
On the plus side, most of the recipes involve a small number of ingredients, which is of benefit to most home-cooks. However the majority of recipes involve (very) seasonal produce (e.g strawberries, broad beans, artichokes etc...), which makes actually planning what you're going to cook slightly more complicated (it does not give any guidance as to when things are in season). If you were to randomly select a recipe and go to your local supermarket to find the ingredients, a certain amount of luck would be involved if you were to find everything - not that the ingredients are obscure, just very seasonal.
I bought this second hand (at a low cost), so I'm not too disappointed with the purchase; it's still an interesting addition to a collection of cookbooks. However, had I purchased this at full cost, I would've been more disappointed.
The recipes are fairly simplistic - it includes an entire chapter on how to oven-roast vegetables. Most of the soups are constructed by "putting all the above ingredients in a pan"; I was hoping for something more technically challenging (such as gniocci or tortellini). This is mainly why I'm disappointed with the book - I hoped it would contain something more technically demanding or unique.
The instructions for the recipes are leaning towards the "non-human", methodical form of step-by-step instructions; it tells you how to combine the ingredients, but there's no indication of what the mixture should look like at each stage, or explanation of why they should be combined in this way. The instructions are "minimalist" at best.
On the plus side, most of the recipes involve a small number of ingredients, which is of benefit to most home-cooks. However the majority of recipes involve (very) seasonal produce (e.g strawberries, broad beans, artichokes etc...), which makes actually planning what you're going to cook slightly more complicated (it does not give any guidance as to when things are in season). If you were to randomly select a recipe and go to your local supermarket to find the ingredients, a certain amount of luck would be involved if you were to find everything - not that the ingredients are obscure, just very seasonal.
I bought this second hand (at a low cost), so I'm not too disappointed with the purchase; it's still an interesting addition to a collection of cookbooks. However, had I purchased this at full cost, I would've been more disappointed.
Amazon Verified Purchase
The second of their famous cook books, this book oozes fabulous, simple Italian recipes. 15 years since it publication, it's now easier to get many of the ingredients too....
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