Product Description

A major new event in cookbook publishing from London’s famed River Café restaurant duo.

Any new River Café book is a major event — but River Café Cook Book Easy will take the cooking world by storm. Recognizing that people lead busy and demanding lives, Rose Gray and Ruth Rogers have made their innovative recipes even more accessible to time-challenged lovers of great food.

The key to quick cooking is often in the availability of the ingredients. These recipes put fresh produce at the top of the shopping list, and highlight the ingredients that are pantry essentials. Ruth and Rose then take us through the simple steps for preparing great dishes bursting with flavour and style. To complement this new concept, the book has a fresh, dynamic design and over 100 colour photographs to delight fans, new and old.

Like River Café’s most famous graduate, Jamie Oliver, we can learn the secrets of cooking fabulous food — only now this book makes it even easier. River Café Cook Book Easy looks set to be the most successful title yet.

Product Details

• Amazon Sales Rank: #474828 in Books
• Published on: 2005-09-27
• Released on: 2005-09-27
• Original language: English
• Dimensions: 10.00" h x 1.00" w x 7.75" l, 2.50 pounds
• Binding: Hardcover
• 276 pages

From Amazon.co.uk
The celebrated authors of River Café Cookbook Easy, Rose Gray and Ruth Rogers, have combined their wonderfully fresh approach to modern and classic Italian food with a sharp eye on the huge market of time-poor gourmands.

It's not overstating it to say that the authors' River Café was at the vanguard of the foodie revolution. However, for many people, this revolution has been more aspirational than achievable, as the punters turned on by radicchio and rocket are the very same ones who may have the least time to try recipes out--never mind trying to source specialist ingredients, fiddling with truffles or building their own wood-burning oven. River Café Easy is a boon with easy-to-follow and easy-to-make recipes presented clearly and attractively, each beginning with a shopping list. Kicking off with bruschetta, each combination of gnaw-inspiring ingredients arranged on toasted slabs of Italian bread is shot from above to form a space-saving yet clear menu mosaic with presentation suggestions. Pasta is divided up into Spaghetti, Short Pasta and Tagliatelle to show how each suits a different type of sauce from the simple cucina rustica of garlic, chilli, parsley and the omnipresent extra virgin olive oil or butter, parmesan and pecorino tossed with spaghetti, to more robust ingredients of tomatoes, seafood and sausage that nestle in the hollows of short pasta, to the richer cream-based sauces holding figs and chilli or dried porcini and sage to thick ribbons of tagliatelle. Cooking processes for meat, seafood and game dishes are simple yet sophisticated and many are ideal for barbeques, family meals and dinner parties as well as being easily scaled down for singles or couples who want to brave a step away from microwave meals. As expected from this source, the cakes and desserts are to die for, with an easy version of the River Café's legendary Chocolate Nemesis.

As well as an Italian store cupboard feature with a list of the perennial ingredients readily available that you should have on hand to whisk up meals at any time and a section on basics such as peeling tomatoes and sauces such as aioli and salsa verde, many recipes include tips and short cuts on ingredients, methods and equipment. River Café Easy works both as a quick meals bible and a great introduction to Italian country cooking. --Fiona Buckland

Review
“River Café Cook Book defined a new era in the worship of food-as-lifestyle-accessory. That alone guarantees its place in history.”
–Guardian

“Easy but not unsophisticated. Quick to make and utterly delicious.”
–Sunday Telegraph

“Foolproof recipes for foodies.”
–The Times

About the Author
Ruth Rogers and Rose Gray have made the River Café one of the most respected restaurants in the world and have trained many of the new generation of star chefs, from Samuel and Samantha Clarke to Jamie Oliver.