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River Cafe Cookbook Green Paperback – 6 Sep 2001
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"Like Jane Grigson's Vegetable Book, written way ahead of its time, I have a hunch that this willl turn out to be similarly far-sighted." (Harpers & Queen)
"this is as dazzling and imaginative a collection of vegetable recipes as you are ever likely to find in one book...it has barely left my kitchen all summer" (Nigel Slater, The observer)
"It is the most wonderful book - it looks beautiful and makes you want to get chopping and stirring and picking and eating straight away" (Nigella Lawson, Vogue)
"Their two astonishingly successful books have already sold over a million, but in many ways the latest is the best of the lot." (Sunday Express)
The bestselling River Cafe recipe book, now in paperbackSee all Product description
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Such good advice on selecting ingredients.....very, very useful!
They have reminded us what real, day-to-day cooking is all about: simple, fresh, seasonal food cooked with some imagination. The pictures are enticing without being showy and ridiculous, but most of all the recipes are delicious. You will find yourself reading this book like a novel rather than a reference work. None of the recipes are complicated; in fact even a beginner would be able to make most of the recipes in the book. Some of the ingredients may be a little difficult to get hold of if you live outside London.
I have a very large collection of recipe books, most of which end up gathering dust on my shelves. This book will have a lasting place in my kitchen, and will have the distinction of having more food stains and dog-eared pages than any other.
It is a seasonally based book with recipes set out each month with what is in season. Taking as an example, March includes recipes for a chickpea pancake with artichoke, sprouting broccoli & farro soup, mint & lentil salad, spaghetti with ginger & tomatoes (I have to use an alternative to the cheese in the recipe as living out in the sticks salata cheese isn't available and I prefer less ginger but that is obviously partly down to personal taste) and a wondrous chocolate & ginger cake which I would eat any time of year except perhaps high summer!). June offers up pea & mint torte (the recipe specifies fresh peas but frankly frozen peas are likely to be fresher than 'fresh' peas bought in the shops so are a perfectly good alternative unless you have your own truly fresh summer supply), almond meringue with strawberries (fantastic summer dessert); red wine sorbet with crushed strawberries (the sorbet is another dish that is wonderful at any time of year). Taking October to represent the autumn, there are lots of recipes involving pumpkin & squash such as gnocchi alla zucca; an unusual pumpkin & cinnamon risotto; chestnut & celeriac soup; and a lovely pear, honey and polenta cake.
Other randomly picked old favourite recipes include baked buffalo mozzarella, raspberry & lemon sorbet & melon & lemon sorbet; cannellini bean & pasta soup; broad bean & pecorino tagliatelle; a couple of pasta dishes incorporating fresh asparagus (I am lucky to live close to a farm where I can get really fresh asparagus in season); gnocchi all romana with white truffles; a fabulous rosemary & borlotti bean risotto (I adapt it to make it vegetarian but it still tastes great without the chicken stock and pancetta).
Having languished at the back of the book shelves for far too long, I am enjoying renewing acquaintance with the recipes.
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