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

  • 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
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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 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.

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