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

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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 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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