River Cafe Cook Book 2

Zusatztext

The first River Cafe Cook Book was a publishing phenomenon, winning both the Glenfiddich Food Book of the Year and the BCA Illustrated Book of the Year Awards. As well as the innovative, striking design of the book, the appeal also lies in the exquisite simplicity of its food. A sophisticated re-interpretation of the cucina rustica or farmhouse cooking of northern Italy, the food of the River Cafe relies on good quality, fresh, seasonal produce. Ruth and Rose's direct, uncomplicated approach means that many of the dishes are strikingly simple - fish, meat and vegetables are chargrilled, pan-fried and baked - but all of them are vibrant with flavour. This cookbook retains the essential style of the River Cafe while reflecting the new directions Ruth and Rose's cooking took since their first book; meat is less prominent, for example, while vegetables and vegetarian food have become more important; techniques, such as wood-roasting are featured, always with advice on how the results can be achieved in a domestic oven. With over 200 new recipes, River Cafe Cook Book 2 is a must both for the many people who loved the first volume and for those who have yet to discover the delights of the River Cafe's unique style of Italian cooking.

Autorenportrait

Ruth Rogers and Rose Gray created the Michelin-starred River Cafe in 1987 and wrote their first book,<i>The River Cafe Cookbook</i>, in 1995. It was a game-changing Italian cookery manual and a global bestseller, which they followed with several more bestselling cookbooks. In 2010, shortly before Rose's death, they were appointed MBE. Many of the new generation of renowned chefs, such as April Bloomfield, Samuel and Samantha Clark and Jamie Oliver, began their careers in the kitchens of the River Cafe.

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