Italian food is "the food we love most" according to Gray and Rogers, and they share this love through a selection of mouthwatering recipes from a simple spring dish such as spaghetti with lemon, through to summer specials like crab bruschetta, rich autumn feasts of roast pheasant with quince and sage, and the winter pièce de resistance of almond, orange, lemon and whisky cake. Accompanying the recipes are evocative black- and-white photographs "of the people who make the parmesan, find the truffles, produce the wine, and press the olives", which is an attractive, understated touch.

Dip into River Café Italian Kitchen and you're transported to a smoky autumn wood in Piedmont, with the prospect of some freshly unearthed white truffles mixed with taglietelle for your supper; or grilled monkfish with salsa verde; or roast guinea fowl stuffed with pomegranate and thyme--luxurious dishes, but very straightforward to make. With its clear, uncomplicated recipes and low price, this is a book to return to again and again. --Catherine Taylor

Synopsis
The "River Cafe Cookbooks" are a publishing phenomenon, with over a quarter of a million sold. Following a successful pilot on BBC, Rose Gray and Ruth Rogers were asked by Channel 4 to make a series in which they showed how to make some of their fantastic dishes and explained why they cook how they do. This unique book, which is photographed at both the River Cafe and in Italy, complements the existing cookbooks, contains all the recipes shown in the series 1 and 2 of "Italian Kitchen" and provides a platform for the authors to explain the philosophy behind their food with passion and verve.

See all Product Description