River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

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  • Ricotta al forno

    Ricotta al forno (page 31)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

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

  • Vignole (page 32)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Appetizers / starters; Italian
    • Ingredients: purple artichokes; lemons; fresh peas in pods; fresh broad beans in pods; red onions; prosciutto; mint; sourdough bread
    show

  • Marinated artichokes (page 35)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Dressings & marinades; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: purple artichokes; lemons; marjoram; herbs of your choice; garlic; olive oil
    show

  • Raw artichoke salad (page 37)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Dressings & marinades; Salads; Side dish; Italian; Vegetarian
    • Ingredients: purple artichokes; lemons; Parmesan cheese
    show

  • Oil and lemon dressing (page 37)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Dressings & marinades; Italian; Vegan; Vegetarian
    • Ingredients: olive oil; lemons
    show
  • Crab and raw artichoke salad

    Crab and raw artichoke salad (page 41)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Salads; Appetizers / starters; Cooking for 1 or 2; Summer; Italian
    • Ingredients: purple artichokes; lemons; white crabmeat; brown crabmeat; parsley
    show

  • Bagna cauda with Prosecco (page 42)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: Prosecco wine; Swiss chard; fennel; carrots; celery hearts; salted anchovies; butter
    show

  • Bruschetta with mozzarella and spinach (page 44)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Appetizers / starters; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: spinach; mozzarella cheese; sourdough bread; tomatoes; marjoram; basil; summer herbs
    show

  • White asparagus with bottarga butter (page 46)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: white asparagus; bottarga; butter; lemons
    show

  • Raw porcini salad (page 48)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Salads; Side dish; Italian
    • Ingredients: porcini mushrooms; rocket; thyme
    show

  • Agretti with tomato and pangrattato (page 51)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: agretti; stale ciabatta bread; red onions; jarred tomatoes in juice
    show

  • Zucchini trifolati (page 54)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: zucchini; mint
    show

  • Fig and cannellini salad (page 56)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Salads; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: figs; basil; purple basil; mint; rocket; salad leaves; lemons; dried cannellini beans; red chillies; garlic; sage
    show

  • Chickpea and fennel farinata (page 59)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: chickpea flour; fennel seeds
    show

  • Panzanella (page 60)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Salads; Side dish; Italian
    • Ingredients: salted capers; salted anchovies; stale ciabatta bread; tomatoes; red peppers; yellow peppers; red chillies; pitted black olives; basil
    show

  • Red and yellow peppers, anchovies and capers (page 64)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Appetizers / starters; Italian
    • Ingredients: salted capers; salted anchovies; red peppers; yellow peppers; basil; sourdough bread; garlic
    show

  • Langoustines with borlotti beans (page 66)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Appetizers / starters; Cooking for 1 or 2; Italian
    • Ingredients: borlotti beans; sage; lemons; langoustines; red chillies; marjoram
    show

  • Marinated fresh anchovies (page 68)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Dressings & marinades; Appetizers / starters; Italian
    • Ingredients: anchovies; dried red chillies; parsley; lemons; olive oil
    show

  • Zucchini soup (page 75)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Soups; Quick / easy; Italian
    • Ingredients: zucchini; chicken stock; double cream; basil; mint; Parmesan cheese
    show

  • Pappa al pomodoro (page 76)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Soups; Cooking for a crowd; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; garlic; stale sourdough bread; basil
    show

  • Summer minestrone (page 78)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Soups; Cooking for a crowd; Summer; Italian
    • Ingredients: asparagus; fresh peas in pods; fresh broad beans in pods; celery; red onions; green beans; chicken stock; basil; double cream; Parmesan cheese; pine nuts
    show

  • Pasta e fagioli (page 82)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Soups; Cooking for a crowd; Italian
    • Ingredients: dried borlotti beans; garlic; sage; red onions; celery; dried red chillies; rosemary; pancetta; tomatoes; penne rigate pasta; Parmesan cheese
    show

  • Cannellini bean soup (page 83)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: dried cannellini beans; garlic; sage; parsley
    show

  • Ribollita (page 84)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Soups; Cooking for a crowd; Winter; Italian; Vegan; Vegetarian
    • Ingredients: parsley; garlic; celery; carrots; red onions; jarred tomatoes in juice; cavolo nero; dried cannellini beans; red chillies; sage; stale ciabatta bread
    show

  • Pumpkin soup (page 86)

    from River Cafe 30 River Cafe 30 by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli

    • Categories: Soups; Italian
    • Ingredients: marjoram; pumpkins; new potatoes; dried red chillies; chicken stock; ciabatta bread; Parmesan cheese
    show

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Reviews about this book

  • Kitchn

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

    Full review
  • 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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