Publisher's Synopsis
It's been THIRTY years since the infamous River Café first opened its doors. One of London's most iconic restaurants, famous chefs Jamie Oliver and Hugh Fearnely-Whittingstall have cooked behind the pass.
The Thames restaurant serves up extraordinary Italian recipes alfresco style, that feature in THE definitive guide to authentic Italian cooking . . .
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'Their best book yet' Independent
Opened by Rose Gray and Ruth Rogers in 1987, the legendary River Café 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.
Enjoy heaped spoonfuls of creamy Risotto Con Latte while sipping cool, fizzy Prosecco. Dip sourdough toast into salty clams with Zuppa Alle Vongole or even reimagine yourself in sun-soaked Tuscany, dousing handfuls of fresh pici pasta in squeezed lemons, pecorino cheese and cracked black pepper with Pici Al Limone Con Pecorino . . .
'Throughout my career, Rose and Ruth have been a complete inspiration to me. Any book from them is a treat, but to have a collection of their favourite classic Italian recipes in one place is something not to be missed. They have changed the way the British people eat - here's to them both!' Jamie Oliver
'It's hard to decide which has made the greater contribution to British food culture, Rose and Ruthie's outstanding restaurant, or their wonderful and inspiring cookbooks. If pushed, I would plump for the latter' Hugh Fearnely-Whittingstall
