River Cafe 30 by Ruth (Ruthie) Rogers and Rose Gray and Sian Wyn Owen and Joe Trivelli

  • Ricotta al forno

    Ricotta al forno (page 31)

    from River Cafe 30 River Cafe 30 by Ruth (Ruthie) Rogers and Rose Gray and Sian Wyn Owen and Joe Trivelli

    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: Parmesan cheese; basil; mint; parsley; ricotta di bufala cheese; double cream; pitted black olives
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  • Kitchn

    Simple (but special) ingredients are transformed into dinner magic with the help of this cookbook.

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  • ISBN 10 1785037048
  • ISBN 13 9781785037047
  • Linked ISBNs
  • Published Oct 05 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

River Cafe 30 is a celebration of an iconic restaurant on its thirtieth birthday. This bold and beautiful cookbook has over 120 recipes - revisiting favourites from the first iconic River Cafe blue cookbook, updated for home cooks today, and introducing 30 new recipes, with new tips and anecdotes.

Written by Ruth Rogers and head chefs Sian Wyn Owen and Joseph Trivelli, and designed by Michael Nash Associates and with new photography by Matthew Donaldson and Jean Pigozzi, River Cafe 30 is peppered throughout with previously unseen archive material, exclusive bespoke menu artworks from friends of the restaurant and is finished with sprayed page edges in the River Cafe's trademark pink. This is a must-have for all food lovers.

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