Customer Reviews

15
4.4 out of 5 stars
5 star
9
4 star
3
3 star
3
2 star
0
1 star
0
River Cafe Cook Book 2: Bk.2
Format: Kindle EditionChange
Price:£6.99
Your rating(Clear)Rate this item


There was a problem filtering reviews right now. Please try again later.

1 of 1 people found the following review helpful
TOP 100 REVIEWERon 3 July 2014
I have had this book for many years, and it is one that I keep coming back to. It is a no frills book that distils Italian cookery down to really simple recipes packed with flavour. Although most recipes are amazingly simple and feature very few ingredients, it concentrates on using good fresh seasonal produce and extracts the best flavours to showcase those ingredients. All recipes are easily achievable for the home cook and even though several say to cook in a wood fired oven, a conventional domestic oven works fine.

This book also features one of my all time favourite recipes which will blow you away. The slow roasted pork shoulder truly is food heaven. Pork, smothered in crush fennel seed, chili and garlic, then roasted in a very low oven over many hours, with occasional basting with lemon juice. The richness and intensity of the flavour, and the way that the succulent pork just falls away from the bone - oh and the crackling! I'm getting hungry just writing this.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
1 of 1 people found the following review helpful
on 5 October 2013
Beacuase I collect cookbooks, I did not want to miss out on this one. Interesting recipes and beautiful photographs. Written by excellent chefs who obviously know what they write about.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
8 of 10 people found the following review helpful
on 8 December 1999
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
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on 28 April 2015
OK book but not an attractive lay out and recipes ... well not inspiring in choice or presentation. Though have used a recipe and got some ideas. Which in the end is what it is all about. Book arrived promptly well packed and in good condition. So really I should give it more than two stars!
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
5 of 7 people found the following review helpful
on 22 January 2003
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 comes close. They use the best of the local produce.
What Ruth and Rosie provide are regional receipes that are authentic, although somewhat restaurant-ised. If a dish requires Chianti, then it will be Tuscan in origin, if it require Barolo then it will be Piedmontese. To be critical of this, is to fail to understand Italian cooking.
This is not a book that panders to the "what can I get in the supermarket" crowd. This is not "chicken italiano" with some tomatoes and a few herbs russled up in 5 minutes.
The receipes are superb, this (and the two other River Cafe books) are the first place I turn (and Marcella Hazan) when looking for Italian food.
Not as good as the other two books, so only 4 stars. But still great.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on 19 February 2014
It's a standard book for any lover of Italian, coming from what is an institution in the UK. Combine it with some of the works of Carluccio & Contaldo you will not need anything else for Italian cuisine in my mind (Apart from perhaps Silverspoon). Nice and clear.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on 12 September 2013
Brilliant pictures
Simple recipes
I couldn't believe the price - I bought it second hand because it was only for me. The postage was more than the book.

Classic
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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....
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Good book, lovely clear instructions, carefully illustrated. Good ideas if you love Italian, assortment of ideas, great variety, pleasure to use.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
1 of 2 people found the following review helpful
on 29 January 2012
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.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
     
 
Customers who viewed this item also viewed


 
     

Send us feedback

How can we make Amazon Customer Reviews better for you?
Let us know here.