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19 Reviews
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13 of 13 people found the following review helpful
5.0 out of 5 stars Excellent Book
This volume has been in print now for a number of years and the recipes still feel fresh and challenging as well. It is not a book designed for those who don't already have some basic cooking skill - it is not a 'method' cookbook so if you need to know how to reduce a sauce properly etc then I should get something else to accompany this one e.g.Mastering the Art of French...
Published on 18 Feb 2009 by Dommy1973

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17 of 25 people found the following review helpful
3.0 out of 5 stars This book makes interesting menus a pleasure to create
I flicked through this book at a friends house and couldn't put it down. The recipes are imaginitive but simple and most of them are quick. Lots of fresh ingredients and herbs are used and there are loads of recipes for vegetarians. All the methods are explained without jargon so you don't need any experience of cooking. All the recipes I've tried so far have been...
Published on 17 Aug 1999


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13 of 13 people found the following review helpful
5.0 out of 5 stars Excellent Book, 18 Feb 2009
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This volume has been in print now for a number of years and the recipes still feel fresh and challenging as well. It is not a book designed for those who don't already have some basic cooking skill - it is not a 'method' cookbook so if you need to know how to reduce a sauce properly etc then I should get something else to accompany this one e.g.Mastering the Art of French Cooking: Vol 1 for example. However, the recipes in themselves are largely uncomplicated with a focus on the very best of ingredients. There are a wide variety of vegetarian recipes such as Ribollita and Ricotta al forno (a wonderful green souffle), as well as a number of more unusual meat dishes too. Particularly good was the fascinating Pork Roasted with Balsamic Vinegar - one would expect this to be far too acidic and sharp, but with slow cooking, the meat (which is grilled first) is complimented by a rich thick treacle-like goo, not too sweet and with only a hint of acidity - an excellent dish especially for a large group as you can simply leave it to cook. Their game dishes are also very good and the timings of most recipes are pretty accurate for the average household oven. If you want to impress your friends and yourself with fabulous Italian dishes, then this is the book for you.
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18 of 20 people found the following review helpful
5.0 out of 5 stars Italian food like you've never tasted before, 23 Aug 1999
By A Customer
Ruth Rogers and Rose Gray's The River Cafe Cook Book and the follow-up River Cafe Cook Book Two changed my life. The recipes are easy to follow and yield consistently sensational results. After the first bite of their Panzanella--Tuscan summer salad--you'll think you're in heaven. And the Winter Minestrone--sublime. It's better (and a whole lot cheaper) than a holiday in Tuscany!
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46 of 55 people found the following review helpful
5.0 out of 5 stars absolutely fabulous darlings!, 12 Oct 1999
Despite the embarassing associations of this book - polenta eating, virgin olive oil drizzling Southern yuppies - when you get past these understandable feeling and pick one up, you will have bought one of the best cookbooks you will ever own. The chicken stuffed with mascarpone and rosemary is a favourite, but most of the recipes are incredible. Use the ingredients you can get hold of and don't use the amounts suggested if they seem ridiculous - and you are confident.This book improved our cooking 100%. Buy it, you won't regret it.
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1 of 1 people found the following review helpful
5.0 out of 5 stars A must for the book shelf...., 19 Feb 2014
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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.
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19 of 25 people found the following review helpful
5.0 out of 5 stars This is the most outstanding cook book ever!, 2 Feb 2000
By A Customer
I agree with the other reviewer - the Winter Minestrone is fabulous - but so are all the other soups - the Sardinian fennel in Book 2 - and the stocks are so simple to make, yet taste SO GOOD! The vegetable recipes are a yum, the meat and poultry superb and the desserts, delicious! Absolutely brilliant. Try their Estate Olive Oils too!
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17 of 25 people found the following review helpful
3.0 out of 5 stars This book makes interesting menus a pleasure to create, 17 Aug 1999
By A Customer
I flicked through this book at a friends house and couldn't put it down. The recipes are imaginitive but simple and most of them are quick. Lots of fresh ingredients and herbs are used and there are loads of recipes for vegetarians. All the methods are explained without jargon so you don't need any experience of cooking. All the recipes I've tried so far have been a great success.
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0 of 1 people found the following review helpful
5.0 out of 5 stars Excellent quality, 13 Sep 2013
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Delivered as promised . Book in excellent condition and for a paper back edition it was very surprising. Very Happy
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0 of 1 people found the following review helpful
5.0 out of 5 stars Nice recipes, 28 Aug 2013
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Really good recipes. Simple to follow especially coming from a reknowned restaurant. Never been to the restaurant though so to sure if the same standard.
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0 of 1 people found the following review helpful
3.0 out of 5 stars Not for everyone, 12 Dec 2012
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Always wondered about this book but would have been better off borrowing it from the library. The recipes just don't suit my lifestyle I suppose but hey - it looks good on my kitchen bookshelf!
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0 of 1 people found the following review helpful
5.0 out of 5 stars fantastic book, 9 Jan 2011
By 
Bettina Nestl (Graz, Steiermark Österreich) - See all my reviews
I'm a huge fan of the river cafe and also of their philosophy behind preparing all these fantastic dishes. I just can highly recommend this book to everyone who loves to cook italian food.
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