River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers and Sian Wyn Owen and Joseph Trivelli and Rose Gray

Search this book for Recipes »
  • Ricotta al forno
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: Parmesan cheese; basil; mint; parsley; ricotta di bufala cheese; double cream; pitted black olives
    show
    • Categories: Appetizers / starters; Italian
    • Ingredients: purple artichokes; lemons; fresh peas in pods; fresh broad beans in pods; red onions; prosciutto; mint; sourdough bread
    show
    • Categories: Dressings & marinades; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: purple artichokes; lemons; marjoram; herbs of your choice; garlic; olive oil
    show
    • Categories: Dressings & marinades; Salads; Side dish; Italian; Vegetarian
    • Ingredients: purple artichokes; lemons; Parmesan cheese
    show
    • Categories: Dressings & marinades; Italian; Vegan; Vegetarian
    • Ingredients: olive oil; lemons
    show
  • Crab and raw artichoke salad
    • Categories: Salads; Appetizers / starters; Cooking for 1 or 2; Summer; Italian
    • Ingredients: purple artichokes; lemons; white crabmeat; brown crabmeat; parsley
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: Prosecco wine; Swiss chard; fennel; carrots; celery hearts; salted anchovies; butter
    show
    • Categories: Appetizers / starters; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: spinach; mozzarella cheese; sourdough bread; tomatoes; marjoram; basil; summer herbs
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: white asparagus; bottarga; butter; lemons
    show
    • Categories: Salads; Side dish; Italian
    • Ingredients: porcini mushrooms; rocket; thyme
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: agretti; stale ciabatta bread; red onions; jarred tomatoes in juice
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: zucchini; mint
    show
    • 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
    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: chickpea flour; fennel seeds
    show
    • 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
    • Categories: Appetizers / starters; Italian
    • Ingredients: salted capers; salted anchovies; red peppers; yellow peppers; basil; sourdough bread; garlic
    show
    • Categories: Appetizers / starters; Cooking for 1 or 2; Italian
    • Ingredients: borlotti beans; sage; lemons; langoustines; red chillies; marjoram
    show
    • Categories: Dressings & marinades; Appetizers / starters; Italian
    • Ingredients: anchovies; dried red chillies; parsley; lemons; olive oil
    show
    • Categories: Soups; Quick / easy; Italian
    • Ingredients: zucchini; chicken stock; double cream; basil; mint; Parmesan cheese
    show
    • Categories: Soups; Cooking for a crowd; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; garlic; stale sourdough bread; basil
    show
    • 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
    • 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
    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: dried cannellini beans; garlic; sage; parsley
    show
    • 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
    • Categories: Soups; Italian
    • Ingredients: marjoram; pumpkins; new potatoes; dried red chillies; chicken stock; ciabatta bread; Parmesan cheese
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Kitchn

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

    Full review
  • ISBN 10 0525521305
  • ISBN 13 9780525521303
  • Published Apr 10 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

The bold, beautiful new cookbook from the Michelin-starred kitchen of one of the world's most revered Italian restaurants--featuring more than 120 simple, modern recipes.

For thirty years, London's River Cafe has been the source of the British culinary renaissance, a place to see and be seen, serving some of the best Italian food to be found anywhere in the world. This lavishly illustrated book brings together the restaurant's very best dishes from across the decades and the menu: more than 120 recipes for incomparable antipasti, primi, secondi, contorni, and dolci, like White Asparagus with Bottarga Butter; Spaghetti with Lemon; Risotto with Roast Partridge; and Hazelnut and Ricotta Cake. Written by owner/chef Ruth Rogers, along with head chefs Sian Wyn Owen and Joseph Trivelli, the book revisits the restaurant's legendary history in anecdotes and illustrations (think menus designed by Damien Hirst), and includes tips for the contemporary home cook. Stunningly designed, this is a must-have for all food lovers.


Other cookbooks by this author