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The River Cafe Cookbook: 2 (Hardcover)

by Rose Gray (Author), Ruth Rogers (Author)
4.0 out of 5 stars  See all reviews (4 customer reviews)

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Hardcover (Reprint) 23 used & new from £2.37
Paperback (New edition) £17.50 £11.36 34 used & new from £3.53

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Product details

  • Hardcover: 320 pages
  • Publisher: Ebury Press (1 May 1997)
  • Language English
  • ISBN-10: 009185170X
  • ISBN-13: 978-0091851705
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon.co.uk Sales Rank: 1,275,956 in Books (See Bestsellers in Books)

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Product Description

Amazon.co.uk Review

With their innovative interpretation of Italian country cooking, Rose Gray and Ruth Rogers have established The River Cafe as one of the most influential restaurants in the world. In River Cafe Cook Book Two they provide over 200 sensational new recipes in the vibrant style that has become their trademark. The emphasis throughout is on top-quality ingredients and a fresh, uncomplicated approach. Reflecting the new directions Rose and Ruth have taken in the restaurant, this collection places more emphasis on vegetarian dishes, for example, and on new techniques such as wood-roasting, which can easily be adapted for any domestic oven. With its dynamic design and great photography, River Café Cook Book Two is an exciting yet accessible cookbook which no-one will want to be without.

Praise for River Cafe Cook Book Two
"Rose Gray and Ruth Rogers have changed the way we eat." --The Times

"The River Cafe is a dish that's perilously close to perfection itself." --Independent

"The artwork is outstanding, the instructions are precise and the recipes heavenly." --Daily Mail

"You should cook these dishes: they are good, not too hard to follow and presented with an almost puritan economy... The pictures themselves are almost pornographically alluring." --Guardian

"No food-lover's bookshelves are complete without this follow-up." --Vogue

"The Two is a joy." -- Sunday Telegraph --This text refers to the Paperback edition.



Product Description

A sophisticated reinterpretation of the cucina rustica or farmhouse cooking of northern Italy, the food of The River Cafe relies on good quality fresh, seasonal produce plus authentic Italian ingredients.
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Customer Reviews

4 Reviews
5 star:
 (1)
4 star:
 (2)
3 star:
 (1)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.0 out of 5 stars (4 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
7 of 9 people found the following review helpful:
4.0 out of 5 stars Good but not as tempting as this first one, 8 Dec 1999
By A Customer
This review is from: River Cafe Cookbook: Bk.2 (Paperback)
Hmmm, very few recipies leap out of the page of this book for me - unlike the first book which is my favourite cook book. In fact haven't been tempted to cook anything out of it yet and I've had it a couple of months
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28 of 42 people found the following review helpful:
3.0 out of 5 stars Yuppie snapshots of (Italian) cuisine de bonne femme,, 13 Jun 2001
This review is from: River Cafe Cookbook: Bk.2 (Paperback)
The sort of book that you might find inside a Le Creuset pot you've been given as a wedding present (it's even the same colour), and the sort of book that people over supplied with such pots, along with armouries of Sabatier knives, might reach for if they ever decide to hold a dinner party.

Question is, do I really need a full page recipe to tell me that fresh buttered pasta tastes great when generously scattered with white truffle shavings? (Like most of the recipes here, this comes with a full-page picture, in this case the standard `white truffle being shaved over pasta' pic that gets printed along with every magazine article about truffles). Or six sides of variations on a basic crespu?

Some of the recipes are oddly overspecific (presumably to maintain the ideologically pure `italian' flavour): On grounds of personal taste I disagree with the noodle recipe (which is fine, but, with much work, will produce noodles pretty much indistinguishable from good noodles bought from a shop, in which case why make them yourself?), but nevertheless think it is unnecessary to specify the flour be typo-00 (I think, I forget the technical designation for canonical italian noodle flour) - different flours, different noodles (I usually use ordinary strong plain flour supplemented with a quarter semolina, and eggs and yolks as available), but they all taste good given experience. Similarly, they specify `Chianti' for red wine for cooking: I challenge anyone to be able to distinguish reliably a random 10DM Chianti from any other young tannic red wine, after it's been cooked and reduced. More problematically, they also specify ciabata as source of breadcrumbs, etc., of choice, but ciabata, at least most that I have ever seen, is positively inappropriate for kitchen purposes - the crumb structure is far too soft.

A few recipes look technically questionable. In their recipe for Girolles Provencal (they don't call it that, but that is what it is) with noodles, they don't tell you to disgorge the girolles first, which will result, I suspect, in either very rubbery, or *very* wet girolles.

Also this book is just a collection of disconnected recipes, but this sort of food is specifically not a collection of formal recipes, but an attitude of mind.

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4 of 8 people found the following review helpful:
5.0 out of 5 stars Simply delicious, 23 Aug 1999
By A Customer
This review is from: River Cafe Cookbook: Bk.2 (Paperback)
The River Cafe is one of the most sensational restaurants in London and this, the second book published on this trendy Italian eaterie, is just as good. There are recipes for everything--from poltenta to shellfish to frittatas--and every one is a winner. You'll never feel bored by this book. In 20 years time we'll look back at this one as a classic.
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4.0 out of 5 stars Authenic, regional receipes
To understand why the River Cafe books are as they are, one must first understand Italian cooking. It has more of a regional basis than any other european country, although France... Read more
Published on 22 Jan 2003

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