Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from their West London kitchen, which won a Michelin star in 1998 and has kept it ever since. This book gathers together their personal interpretations of those heirloom recipes.
Opened by Rose Gray and Ruth Rogers in 1987, the legendary River Cafe changed the way we cook, eat and think about Italian food.Over decades, they travelled extensively through Italy, cooking with friends, chefs and wine makers, who shared with them their traditional and regional classic family recipes. This book is Rose and Ruth's personal interpretation of those precious recipes, the pages rich with their experiences and knowledge. A passionate celebration of Italy and its unique culture of food, these 200 inspiring recipes sit side-by-side with memories of the places, stories of the people, and insights into the regions, seasons, ingredients and techniques. Woven with evocative photography taken in the Italian homes where Rose and Ruth cooked, and in the cities, villages, vineyards, markets and shops they grew to know so well, this is a book you will turn to time and time again, for special occasions, everyday meals, or simply to read and relish.
Rose Gray MBE and Ruth Rogers MBE launched the River Cafe in 1987 and went on to achieve a worldwide reputation for their cooking. They have written several bestselling River Cafe cookbooks and presented The Italian Kitchen for Channel 4. Rogers has continued to run the restaurant after Gray sadly passed away in 2010, and it still holds the Michelin star that it was first awarded in 1998.
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 Another best-seller certainty, with its dreamy photos of cheeses, food markets and Tuscan landscapes Telegraph The result is their best book yet, which, when set against the standard they have set over the last 20 years, is saying something The Guardian
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