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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    • Categories: Rice dishes; Main course; Italian
    • Ingredients: zucchini flowers; baby zucchini; chicken stock; red onions; risotto rice; extra-dry vermouth; Parmesan cheese; basil
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    • Categories: Rice dishes; Main course; Italian
    • Ingredients: yellow pumpkins; marjoram; chicken stock; butter; red onions; risotto rice; extra-dry vermouth; Parmesan cheese
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    • Categories: Stocks; Italian
    • Ingredients: chicken carcass; chicken giblets; red onions; carrots; celery; parsley stalks; black peppercorns; bay leaves
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    • Categories: Stocks; Italian
    • Ingredients: white fish bones; red onions; carrots; celery; parsley stalks; white peppercorns; bay leaves; fennel
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    • Categories: Grills & BBQ; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: coarse polenta
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    • Categories: Dressings & marinades; Grills & BBQ; Sauces for fish; Main course; Italian
    • Ingredients: squid; long red chillies; rocket; lemons
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    • Categories: Main course; Italian
    • Ingredients: clams; salted capers; red mullet; dried red chillies; parsley; Pinot bianco wine
    • Accompaniments: Polenta
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    • Categories: Main course; Italian
    • Ingredients: lemons; dried fennel stalks; whole sea bass; coarse sea salt
    • Accompaniments: Salsa verde
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    • Categories: Main course; Italian
    • Ingredients: Pinot bianco wine; bay leaves; parsley; lemons; black peppercorns; turbot steaks
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    • Categories: Main course; Italian
    • Ingredients: salted capers; marjoram; Dover sole; lemons
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    • Categories: Grills & BBQ; How to...; Main course; Italian
    • Ingredients: sea bass; lemons
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    • Categories: Sauces for fish; Grills & BBQ; Main course; Italian
    • Ingredients: squid; peas; dried red chillies; parsley; salted anchovies; rosemary
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    • Categories: Main course; Italian
    • Ingredients: monkfish fillets; salted anchovies; yellow tomatoes; tomatoes; pitted black olives; Vermentino wine; marjoram; oregano
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: monkfish fillets; fish stock; langoustines; red chillies; fennel; fennel seeds; jarred tomatoes in juice; dry white wine; red mullet fillets; scallops; clams; ciabatta bread; parsley
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    • Categories: Main course; Italian
    • Ingredients: salted capers; scallops; sage; lemons
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    • Categories: Sauces for meat; Main course; Italian
    • Ingredients: beef fillets; rocket; lemons; thyme
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: veal shins; sage; bay leaves; garlic; Barolo wine; jarred tomatoes in juice
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    • Categories: Fried doughs; Main course; Italian
    • Ingredients: sweetbreads; salted capers; chicken stock; fresh bay leaves; thyme sprigs; sage sprigs; sunflower oil; semolina flour; pasta flour; lemons
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Italian
    • Ingredients: garlic; rosemary; butterflied lamb legs
    • Accompaniments: Salsa verde
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    • Categories: Main course; Cooking for 1 or 2; Italian
    • Ingredients: calf livers; balsamic vinegar; crème fraîche; cavolo nero
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: pork loin; garlic; sage; milk; lemons
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: beef fillets; rosemary sprigs; coppa di Parma; Brunello di Montalcino wine
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: pork shoulder; red wine vinegar; Chianti wine; black peppercorns; fresh bay leaves
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    • Categories: Stews & one-pot meals; Main course; Cooking for a crowd; Italian
    • Ingredients: ox tongue; parsley stalks; celery; celery hearts; garlic; carrots; bay leaves; red onions; black peppercorns; cotechino sausages; boiling fowl
    • Accompaniments: Bagnet; Salsa verde; Salsa di dragoncello; Castelluccio lentils
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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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