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: Stews & one-pot meals; Main course; Italian
    • Ingredients: prosciutto; pheasant; rosemary sprigs; garlic; sage; chicken stock; double cream; Josephine Dore wine
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    • Categories: Sauces for poultry; Main course; Cooking for 1 or 2; Italian
    • Ingredients: pancetta; chicken livers; thyme sprigs; grouse; Aleatico di Puglia wine
    • Accompaniments: Braised cavolo nero
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    • Ingredients: coppa di Parma; mostarda di Cremona; breadcrumbs; thyme sprigs
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    • Categories: Stuffing; Main course; Italian
    • Ingredients: red onions; celery; sage; Chianti wine; Bresse pigeon; cooked cotechino sausages
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    • Ingredients: salted capers; salted anchovies; stale bread; parsley; hard-boiled eggs
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    • Ingredients: oregano; store-cupboard ingredients
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    • Ingredients: salted anchovies; rosemary; store-cupboard ingredients
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    • Ingredients: salted anchovies; rosemary; lemons; store-cupboard ingredients
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    • Ingredients: Taggiasca olives; red chillies; thyme
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    • Ingredients: red peppers; red chillies; marjoram; tomatoes; dried red chillies
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    • Ingredients: fresh peas in pods; dried red chillies; spinach
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    • Ingredients: zucchini; sunflower oil; red chillies; mint
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    • Ingredients: purple artichokes; mint; parsley; dried red chillies
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    • Ingredients: dried chickpeas; Swiss chard; red onions; carrots; dried red chillies; Pinot grigio wine; parsley; jarred tomatoes in juice; garlic
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    • Ingredients: salted capers; mixed beetroots; thyme sprigs; lemons; rocket
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    • Ingredients: salted capers; aubergines; salted anchovies; parsley
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    • Ingredients: pancetta; sage; waxy potatoes; double cream; Parmesan cheese
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    • Ingredients: green beans; lemons; Parmesan cheese
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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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