The River Cafe Classic Italian Cookbook by Rose Gray and Ruth Rogers

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Notes about Recipes in this book

  • Roast potatoes from Lucca (Patate da Lucca)

    • Breadcrumbs on March 21, 2016

      p. 319 – Simply outstanding. I couldn’t help think that these Italian potatoes might have been what inspired Jill Dupleix’s Crash Hot Potato recipe as they are very similar. What we loved about this version in particular was the addition of the onions and garlic. The method of steaming the veggies prior to roasting worked beautifully as the potatoes were infused with the flavours the herbs in the pan. The only issue with this recipe is you can never seem to make enough of it since folks love it so much! Photo here:

  • River Café pizza dough (Impasto per pizza)

    • okcook on January 06, 2019

      There is not enough water for the first phase of the dough making. The 'polish' did not start to ferment due to lack of moisture. Once I added more water from the second phase of the dough making process it did produce a nice bubbly starter. The dough wasn't that chewy texture of pizza dough that we like and I think it was due to the use of olive oil, milk and a little rye flour in the dough. It was decent but not what we like.

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  • ISBN 10 0718153499
  • ISBN 13 9780718153496
  • Linked ISBNs
  • Published Sep 24 2009
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

'Most of what we have learnt has been from Italians who we've cooked side by side with. With this book, we want you to cook side by side with us' - Rose Gray and Ruth Rogers. Over the last twenty years, Rose and Ruth have both visited Italy time and again and during these visits have learned the many different subtleties that appear in dishes from the different, and very diverse, regions of the country. They have cooked alongside mothers, grandmothers, cousins and wine makers who have shared their family recipes. This book is Rose and Ruth's personal interpretation of these recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they both love to eat when they are in Italy, and the food they love to cook at their restaurant and also at home. The precious recipes that they have become well known for, as well as the ones that are cooked less and less in Italy these days.

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