The River Cafe Cookbook by Rose Gray and Ruth Rogers

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  • White mussel soup (Zuppa di cozze in bianco) (page 14)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: mussels; white wine; dried chiles; parsley; ciabatta bread
    show

  • Spicy mussel soup (Zuppa di cozze piccante) (page 16)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: mussels; canned anchovies; dried chiles; canned tomatoes; parsley; Pugliese bread
    show

  • Zuppa estiva di cozze (summer mussel soup) (page 18)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: mussels; basil; canned tomatoes; ciabatta bread
    show

  • Ligurian fish stew (Zuppa di pesce alla Ligure) (page 20)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: red mullet; monkfish; mussels; scallops; red chiles; fish stock; potatoes; fennel; fennel seeds; canned tomatoes; ciabatta bread; parsley
    show

  • Zuppa prosciutto e piselli (pea and prosciutto soup) (page 24)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: peas; prosciutto bones; celery; red onions; mint; carrots; Parmesan cheese
    show

  • Zuppa estiva di piselli (summer pea soup) (page 26)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: peas; red onions; mint; chicken stock; Parmesan cheese
    show

  • Zuppa di zucchine (zucchini soup) (page 28)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: zucchini; chicken stock; cream; basil; parsley; Parmesan cheese; ciabatta bread; black olives; red chiles
    show

  • Zuppa di zucca (pumpkin soup) (page 30)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: pumpkins; potatoes; red onions; marjoram; dried chiles; chicken stock; Parmesan cheese; ciabatta bread
    show

  • Zuppa di acetosa e lenticchie (lentil and sorrel soup) (page 32)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: Puy lentils; red onions; sorrel; chicken stock; spinach; crème fraîche; Parmesan cheese
    show

  • Pappa al pomodoro (page 34)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian; Vegetarian
    • Ingredients: tomatoes; basil; Pugliese bread
    show

  • Ribollita (page 36)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian; Vegetarian
    • Ingredients: cannellini beans; parsley; celery; carrots; red onions; tomatoes; cavolo nero; ciabatta bread
    show

  • Minestrone invernale (winter minestrone) (page 38)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Winter; Italian
    • Ingredients: carrots; red onions; celery; Swiss chard; parsley; tomatoes; cavolo nero; cannellini beans; chicken stock; thyme; sage; Parmesan cheese
    show

  • Minestrone estivo (summer minestrone) (page 40)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Summer; Italian
    • Ingredients: celery; red onions; asparagus; green beans; peas; broad beans; chicken stock; basil; cream; Parmesan cheese; basil pesto
    show

  • Zuppa di fagioli cannellini (cannellini bean soup) (page 42)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian; Vegetarian
    • Ingredients: cannellini beans; parsley
    show

  • Zuppa di fagioli cannellini (cannellini bean soup) with escarole (page 42)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian; Vegetarian
    • Ingredients: cannellini beans; parsley; escarole
    show

  • Zuppa di fagioli cannellini (cannellini bean soup) with cavolo nero (page 42)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian; Vegetarian
    • Ingredients: cannellini beans; parsley; cavolo nero
    show

  • Zuppa di fagioli cannellini (cannellini bean soup) with tomato and rosemary (page 42)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian; Vegetarian
    • Ingredients: cannellini beans; parsley; tomatoes; rosemary
    show

  • Zuppa di fagioli cannellini (cannellini bean soup) with porcini (page 42)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian; Vegetarian
    • Ingredients: cannellini beans; parsley; porcini mushrooms
    show

  • Zuppa di fave secche (dried broad bean soup) (page 44)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian; Vegetarian
    • Ingredients: broad beans; Swiss chard
    show

  • Pasta e fagioli (pasta and bean soup) (page 46)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: borlotti beans; red onions; celery; dried chiles; rosemary; pancetta; tomatoes; penne pasta; baby chicory; Parmesan cheese
    show

  • Globe and Jerusalem artichoke soup (Zuppa di mammole e tompinambur) (page 48)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian; Vegetarian
    • Ingredients: artichokes; red onions; dried chiles; thyme; chicken stock; ciabatta bread; sun-dried tomatoes; Parmesan cheese; Jerusalem artichokes
    show

  • Zuppa dei poveri (page 50)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: purple sprouting broccoli; ciabatta bread; chicken stock; Parmesan cheese
    show

  • Zuppa d'aosta (page 52)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: Savoy cabbage; ciabatta bread; canned anchovies; Fontina cheese; chicken stock; Parmesan cheese
    show

  • Brodo di pollo (chicken stock) (page 54)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Stocks; Italian
    • Ingredients: chicken carcass; red onions; carrots; celery; parsley; black peppercorns; thyme; bay leaves
    show

  • Brodo di vitello (veal stock) (page 55)

    from The River Cafe Cookbook The River Cafe Cookbook by Rose Gray and Ruth Rogers

    • Categories: Stocks; Italian
    • Ingredients: veal shins; red onions; carrots; celery; parsley; black peppercorns; thyme; bay leaves
    show

Notes about this book

  • owaint on November 22, 2010

    I never cease to be disappointed by this and its sister book. Every time I come back to them and try to give them another chance I find myself reading through them and finding little or nothing which takes my fancy. There are much better modern Italian books out there - Giorgio Locatelli's for example shows how good a book can be. The River Cafe ones feel like books we *should* like but I'll freely admit that I've never been able to.

Notes about Recipes in this book

  • Zuppa di zucchine (zucchini soup)

    • Melyinoz on March 27, 2023

      A lovely soup. Next time I would go light on the parsley and cream. The flavours are lovely. I didn’t make the accompanying bread.

  • Zuppa di zucca (pumpkin soup)

    • ithyt on November 02, 2015

      7.14 Blended w stick blender - ok - good basic soup.

  • Ribollita

    • tbeckett on January 03, 2019

      This recipe intrigued me. Once I figured out “Cavolo Nero” is collard greens, I cooked this delicious soup and will again soon. My first experience putting bread in soup, too.

  • Minestrone invernale (winter minestrone)

    • Melanie on June 02, 2016

      Easy, tasty and filling. I added a small handful of pasta.

  • Penne with tomato and balsamic vinegar (Penne con pomodoro e aceto balsamico)

    • Tommelise on June 22, 2011

      We really liked the dish, even my picky 4 year old :) The sour taste of the balsamico went very well with the tomato sauce. Do not skip the basil.

  • Penne all'Amatriciana

    • aargle on April 17, 2013

      The best all'amatriciana recipe

    • ithyt on November 02, 2015

      8.14 Scrummy - slow cooking intensifies the flavours - delish.

  • Penne con melanzane (penna with aubergine)

    • emma_clare on July 04, 2022

      I thought it sounded a bit boring from reading the recipe, but actually this was absolutely delicious. I would definitely make again. Worth taking time over to get the aubergine slices nice and thin, properly salted/drained, and then fried till crisp.

  • Penne with a quick sausage sauce (Penne con sugo di salsiccie alla Cloe)

    • Dolcetto23 on January 30, 2021

      We have this (or the slow version) at least once a month, with different sausages. Our favourites are Toulouse and venison (Italian fennel sausages are also wonderful but I tend to keep them for salsiccia e fagioli all'uccelletto)

  • Penne with a slow-cooked sausage sauce (Penne con sugo di salsiccie alla Adam)

    • Dolcetto23 on January 30, 2021

      We have this (or the fast version) at least once a month, with different sausages. Our favourites are Toulouse and venison (Italian fennel sausages are also wonderful but I tend to keep them for salsiccia e fagioli all'uccelletto). And these days, I tend to leave out the cream.

    • FJT on June 05, 2016

      Love this pasta sauce - great flavour. It takes a bit of time but it is one of my husband's favourite sauces to make and I'm all for encouraging him to cook more! I usually get him to make double the quantity to ensure we have some in the freezer.

    • joneshayley on January 10, 2019

      A very good pasta sauce- creamy and unctuous, very tasty. I halved the cream and Parmesan the second time I made this, to no ill effect- sauce is just as good, if not better because it’s not as heavy.

  • Spaghetti al limone

    • lils74 on March 13, 2022

      Recipe can be found online here https://www.splendidtable.org/story/2018/03/22/spaghetti-with-lemon

    • FJT on February 14, 2017

      Delicious and quick to make. Worked well with parsley in place of the basil. Perfect quick supper on a nice day.

    • Melanie on September 28, 2013

      So delicious - very quick as well, perfect to make after work. I used far less oil and instead reserved a little cooking water to stop the pasta drying out.

  • Risotto ai funghi (risotto with mushrooms)

    • Ganga108 on November 01, 2021

      Very similar to the Risotto with Wild Mushrooms in River Cafe Two (page 106). Delicious!

  • Risotto di zucca (pumpkin risotto)

    • Melyinoz on February 11, 2022

      Delightful! I had to make some minor subs, but I will make this again soon with all the right ingredients.

    • ithyt on November 02, 2015

      6.14 Perfect risotto - delish.

  • Risotto con fiori di zucchini (risotto with zucchini flowers)

    • tekobo on June 26, 2016

      A great risotto variant. Used mandolin to slice the baby courgettes, they gave the dish a lovely texture.

  • Broccoli con accuighe (broccoli with anchovy)

    • tekobo on April 13, 2018

      I liked this. The broccoli was soft and yielding as opposed to my normal al dente attack on the senses. Used Swedish anchovies in a spiced brine (actually, I have just found out that they are not anchovies at all but are sprats/whitebait - you learn something new everyday!). Didn't make the bruschetta.

  • Inzimino di ceci (chickpeas with swiss chard)

    • Ganga108 on March 09, 2022

      A stunning recipe, one that I have cooked over and over again. It stuns visitors and became a family favourite very quickly.

    • Hellyloves2cook on November 01, 2012

      Love this recipe. I have served this with monkfish. I used tinned chickpeas to save time really.and silver beet instead of the Swiss chard leaves. Also if you don't fancy making the tomato sauce, then can substitute I tsp tomato purée with 2 tbsp of water.- as I did on one occasion.

    • Vanessa888 on September 12, 2014

      Probably my most used recipe in the whole book! A friend's mum made it for me years ago and when she told me where to find the recipe I rushed out and bought the book. I make this all the time.

  • Spinach with oil and lemon

    • Hellyloves2cook on November 01, 2012

      This is my Favourite way to eat spinach- my children love this- Infact great to do with other greens especially brocolli.

  • Cervelle e animelle in padella (pan-fried calf's brains and sweetbreads)

    • sandradelgreco on July 03, 2011

      Cooked w sb & brains from Vic Market - exceptional quality

  • Salmoriglio (oregano sauce)

    • Ganga108 on January 23, 2021

      A salmoriglio is a fresh herb sauce, in which the flavour of the herb is brought out by crushing it with sea salt. It is very intense, so should be used sparingly.

  • Sugo di pomodoro veloce (Quick sweet tomato sauce)

  • Crostata di limone (lemon tart)

    • Hellyloves2cook on May 21, 2012

      An impressive lemony tangy tart. The first time I made- it was a success. The second time I ended up wasting the lemony mixture as it did not thicken after 20 mins of stiring over the heat. Must have the heat high enough but not too high that the mixture will curdle - a little patience required. Pastry is grated and pressed into the tart tin- so easy Just need to make sure it is an even thickness however. Having now mastered this , it is my lemon tart recipe of choice - never fails to please!

  • Quince cheese

    • DulcieD on March 15, 2015

      worked well and good result, set well but may have to pop in dehydrator to get more firmness

  • Chocolate nemesis

    • DonVetere on February 08, 2015

      We use ½ the quantity of sugar noted and it's still plenty sweet.

    • Hellyloves2cook on November 01, 2012

      Made this twice- in my copy the recipe states bake in oven for 30 mins. I had to leave it for over an hour. This is the recipe that many love- I have eaten it at The River Cafe itself many years ago - but famously have had problems with cooking it.. I looked into this and found that it is indeed the cooking time which is at fault. Some people have needed to bake this for 90 mins. All ovens are different so you need to keep checking. .

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Reviews about Recipes in this Book

  • ISBN 10 0091812550
  • ISBN 13 9780091812553
  • Published Oct 03 1996
  • Format Paperback
  • Page Count 320
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

"The River Cafe Cook Book" is one of the most influential cookbooks to have been published this decade and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - Cucina Rustica - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, "The River Cafe Cook Book" is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.

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