The River Cafe Classic Italian Cookbook - Hardcover

Gray, Rose; Rogers, Ruth

3.95

41 ratings by Goodreads

9780718153496: The River Cafe Classic Italian Cookbook

Hardcover

ISBN 10: 0718153499 ISBN 13: 9780718153496

Publisher: Michael Joseph, 2009

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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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Review:

The result is their best book yet, which, when set against the standard they have set over the last 20 years, is saying something' (Ronan Bennett The Guardian)

Another best-seller certainty, with its dreamy photos of cheeses, food markets and Tuscan landscapes (Elizabeth Grice Telegraph)

This is a book to learn from, to cook from... buy it and love it, because make no mistake, it's the cookery book of the year (The Spectator)

From the Author:

Q&A with Ruth Rogers and Rose Gray:

Ruthie
How did you discover Italy?
My husband is Italian with family in Florence and Trieste.

What draws you to Italy?
The people and of course the food.

What is your favourite memory of Italy?
Eating three lunches in one day with Rose in Milan.

What makes this new cook book different from your others?
This book is our personal stories and memories of recipes we have learnt while on our travels in Italy.

Which recipe has the best story behind it?
Peposo – Veal shank cooked for 12 hours in Chiani Classico.

You have inspired many of our well known chefs - who is your greatest inspiration?
My partner Rose Gray.

What is the key to the River Caf�’s success?
Rose and I being at the restaurant every day cooking with our chefs, using only seasonal ingredients.

What do you say to people who regard Italian cooking as just pizza and pasta?
Travel there!

What has been your most memorable meal?
Too many to remember but sitting at Gianni Franzi’s house in Venaza on a sunny day eating trenette al pesto with my children.
Rose
What does food mean to you?
Food is what I look forward to every day. It is about extending my imagination and meeting new people.

How did you discover Italy?
I cooked Italian food for my children when they were young and decided to live there in the early 80’s for three years where I made many Italian friends.

What draws you to Italy/Italian food?
The people.

What is your favourite memory of Italy?
Tasting my first porchetta sandwich on a lay-by outside Pisa – it was delicious and such a surprise.

What makes this new cook book different from your others?
This book shares the philosophy of our cooking and the way that we work together.

If you had to choose just one dish, what would it be?
Ovoli Salad – finely sliced, raw ovoli mushrooms, drizzled with lemon juice and extra virgin olive oil and shavings of parmesan.

Which recipe has the best story behind it?
Zuppa di Pane.

What is the key to the River Caf�’s success?
The fact that Ruthie and I are here every day.

What do you say to people who regard Italian cooking as just pizza and pasta?
Spend some time exploring Italy.

What has been your most memorable meal?
White truffle, fresh tagliatelle which we had on a wine trip in Piemonte in November.

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