River Cafe Cook Book Two

by Rose Gray, Ruth Rogers

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. from Goodreads

Genres: Cookbooks, Cooking, Food, Nonfiction

352 pages, Paperback

First published January 1, 1997

About the author

Rose Gray was a celebrated British chef and cookery writer, best known for co-founding The River Café in 1987 with Ruth Rogers. The restaurant, which earned a Michelin star in 1998, became a launchpad for a generation of chefs, including Jamie Oliver, Theo Randall, and April Bloomfield. Rose’s influence on the culinary world was immense, with many of her protégés citing her as a key mentor.
Along with Ruth, she authored several cookbooks, including The River Café Cookbook and River Café Green, which have become classics in Italian cuisine. Gray also shared her love for Italian food with a broader audience through the 1998 Channel 4 series The Italian Kitchen.
Her career was not just defined by her cooking, but by her charitable work as well. Gray became a Breast Cancer Ambassador after her own diagnosis and co-founded the Cooks in Schools charity. She spent part of her life in Tuscany, where her passion for authentic Italian food truly flourished.
Rose’s legacy lives on through her cookbooks, the many chefs she mentored, and the River Café, which continues to be a symbol of culinary excellence.

Reviews

[Zoe · Rating 3 out of 5]

Their stuff i know is good but just not really inspired by this book. Book 1 and other books better.

[Cheryl · Rating 5 out of 5]

This book is worth having just for the yummiest pork shoulder in the world. Cook for 8-24 hours...You gotta love that!

[G.G. · Rating 4 out of 5]

The risotto recipes in this book are especially wonderful: don't miss the wild mushroom risotto (pp. 106-7) with its hit of garlic, and the risotto with fennel and vodka (pp. 110-11).