River Cafe Cookbook Easy by Rose Gray and Ruth Rogers

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Notes about this book

  • wester on September 08, 2014

    Cakes may need twice as long in the oven as the book says, or even longer. Apart from that, the recipes are uncomplicated and tasty.

Notes about Recipes in this book

  • Chickpea tomato bruschetta

    • saladdays on April 15, 2014

      A quick and easy lunch which feels quite substantial as it uses chickpeas. The tomatoes cook quickly so it feels as though you have made much more effort than you actually have!

  • Green bean and anchovy antipasto

    • wester on November 20, 2016

      A lovely salad and easy to make. Strong flavors. Me and the children loved it, husband just liked it well enough.

  • Cavolo nero soup

    • Hellyloves2cook on May 29, 2013

      Page 52 Truly wonderful - and I didnt have any celery to hand and instead of borlotti beans I used cannellini beans. Oh and dark kale as in NZ struggle to get hold of Cavolo Nero. This soup was packed with flavour and deliciously mooreish :-)

  • Pea, pancetta and zucchini soup

    • SACarlson on February 21, 2016

      Super-easy soup that is great if you have a lot of zucchini to move!

  • Zucchini and capers spaghetti

    • ellemoro on March 17, 2015

      OMG - if you don't fall in love with this supper there is no hope!

    • veronicafrance on August 01, 2013

      Not bad, and very quick to do.

  • Fusilli carbonara

    • joneshayley on September 27, 2019

      A delicious and traditional carbonara. Easy rich and fulfilling.

  • Sformata di ricotta

    • wester on October 04, 2013

      I liked this, but my 7 year old daughter hated it, so I am going to wait a year or so to make it again. It needed 10 mins longer in the oven than the recipe said, even though I had halved the recipe. ETA: 7 years later, my daughter still doesn't like it.

  • Red mullet with bay

    • wester on September 07, 2013

      Nice, but not that special.

  • Roast quail with sage

    • wester on September 21, 2011

      I think I somehow missed the point of this recipe. The sage didn't stick too the birds at all, and I think I cooked them too long (how long is "almost overcooked" anyway?). A second batch that I cooked for a bit shorter time was better, but still unspectacular.

  • Stuffed pumpkin

    • wester on December 03, 2010

      This looked spectacular, just like the picture in the book. It smelled very nice as well. However, the pumpkin didn't get really soft even after an hour in the oven, and after that it was a bit dry - I don't know if it was overcooked, undercooked or something else.

  • Cauliflower, fennel seeds

    • wester on May 28, 2012

      Lovely. Robust flavors, subtly different from other recipes I have for cauliflower. Easy to make and forgiving of changes in the ingredients. Will definitely make this again.

  • Espresso and hazelnut chocolate cake

    • wester on September 03, 2014

      Very good, a nice balance of flavors, and flourless (and therefore glutenfree) too. Not difficult, but quite elaborate. I found it almost impossible to dissolve that much instant coffee in that little water, it all became a large lump. Next time I will simply sprinkle it into the mixture. The oven time it needed was almost double the time given.

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  • ISBN 10 0091925320
  • ISBN 13 9780091925321
  • Published May 01 2008
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United Kingdom

Publishers Text

With "River Cafe Cook Book Easy" Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great dishes that are bursting with flavour and style. To complement this new concept, the book has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like "River Cafe" 'graduates' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous food, but now it's even easier.

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