Following on from the first award-winning "River Cafe Cookbook", this edition of over 200 recipes reflects new directions in the authors' cooking, with meat becoming less important and vegetables taking more prominence. The book also explores new techniques such as wood-roasting.
"synopsis" may belong to another edition of this title.
With their innovative interpretation of Italian country cooking, Rose Gray and Ruth Rogers have established The River Cafe as one of the most influential restaurants in the world. In River Cafe Cook Book Two they provide over 200 sensational new recipes in the vibrant style that has become their trademark. The emphasis throughout is on top-quality ingredients and a fresh, uncomplicated approach. Reflecting the new directions Rose and Ruth have taken in the restaurant, this collection places more emphasis on vegetarian dishes, for example, and on new techniques such as wood-roasting, which can easily be adapted for any domestic oven. With its dynamic design and great photography, River Café Cook Book Two is an exciting yet accessible cookbook which no-one will want to be without.
Praise for River Cafe Cook Book Two
"Rose Gray and Ruth Rogers have changed the way we eat." --The Times
"The River Cafe is a dish that's perilously close to perfection itself." --Independent
"The artwork is outstanding, the instructions are precise and the recipes heavenly." --Daily Mail
"You should cook these dishes: they are good, not too hard to follow and presented with an almost puritan economy... The pictures themselves are almost pornographically alluring." --Guardian
"No food-lover's bookshelves are complete without this follow-up." --Vogue
"The Two is a joy." -- Sunday TelegraphFrom the Publisher:
Rose and Ruth express the philosophy behind their restaurant and their cookbooks like this: ‘The River Cafe opened in 1987. It was inspired and influenced by our experience of living and cooking in Italy. Both of us spent long periods in Tuscany, with family and friends, and learned an enormous amount by watching, tasting and experimenting as we went. ‘In Italy we learned about the importance of seasonality, robust flavours, the structure of a meal and the natural connection between a region’s wine and its food. All this influenced the way we cooked and we transferred this knowledge and our enthusiasm directly to the restaurant. ‘We feel that our recipes are accessible to anyone cooking at home. We took our Italian knowledge and recipes from the domestic kitchen to the restaurant; our book now returns them there.’ There are now four River Cafe cook books – this one,River Cafe Cook Book,plus River Cafe Cook Book Two, River Cafe Cook Book Green and River Cafe Italian Kitchen – which have so far sold more than half a million copies.
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Book Description Ebury Press, 1997. Hardcover. Book Condition: New. New, in stock in the UK; Fast dispatch - same or next working day. Bookseller Inventory # B7-S4-01/01/16-29951
Book Description EBURY PRESS, 1997. Hardcover. Book Condition: New. Bookseller Inventory # P110091827884