Simple Italian recipes from an iconic restaurant

River Cafe 30

Simple, modern, Italian cooking from one of the world's most iconic restaurants on its 30th birthday.

One of the most beautiful hardbacks we’ve ever seen

A beautifully designed cookbook that offers classic and new recipes from the restaurant.

Now, you can recreate The River Cafe’s best-loved dishes.

Throughout my career, Rose and Ruth have been a complete inspiration to me. They have changed the way the British people eat - here's to them both!

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.

‘A classic book that truly hits the sweet spot’ Crumbs magazine

Observer Food Monthly, Best CookBooks of 2017

From the Fortnum &amp; Mason 2018 Food and Drink Award winner: 'One of the most beautiful hardbacks we’ve ever seen' The Evening Standard 
 
An iconic restaurant. 
A celebratory cookbook. 
Simply delicious Italian homecooking at its best. 
 
With River Cafe 30, Ruth Rogers and her head-chefs, Joseph Trivelli and Sian Wyn Owen, invite you to join them in marking 30 years of memories and good food at London's The River Cafe. 
 
Since 1987, The River Cafe has championed simple, good quality Italian cooking. Ruth, Joseph and Sian have revisited and updated the best dishes from the first blue cookbook and introduce 30 new favourites from the menus today - Panzanella, Ravioli with Ricotta, Raw Tomato and Basil, Risotto with Porcini and Girolles, Braised Beef Fillet and, of course, Chocolate Nemesis. 
 
Including Ruth's memories and unseen archive images, Rose's careful tips and hand-drawn illustrations, new photography by Jean Pigozzi and Matthew Donaldson, bespoke menu artworks from the restaurant's friends and 120 classic Italian recipes, River Cafe 30 encapsulates the essence of the restaurant and its food. 
 
This is a beautiful cookbook of recipes you'll want to cook time and again - a must-have for all food lovers.

River Cafe Cook Book 2

A paperback edition of the phenomenally successful River Cafe Cook Book Two, featuring exciting Italian recipes and techniques from one of London's most innovative and influential restaurants.

Ruth Rogers and Rose Gray created the Michelin-starred River Cafe in 1987 and wrote their first book, The River Cafe Cookbook, in 1995. It was a game-changing Italian cookery manual and a global bestseller, which they followed with several more bestselling cookbooks. In 2010, shortly before Rose's death, they were appointed MBE. Many of the new generation of renowned chefs, such as April Bloomfield, Samuel and Samantha Clark and Jamie Oliver, began their careers in the kitchens of the River Cafe.

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.

Includes all the recipes from the major TV series

River Cafe Italian Kitchen

Specially created tie-in to the primetime cookery series on Channel 4.

A quiet and dignified display of the expertise they’ve gleaned from their years at the River Cafe … promoting good food, beautifully cooked

The RIVER CAFE COOKBOOKS are a publishing phenomenon, with over a quarter of a million sold. Following a successful pilot on BBC, Rose Gray and Ruth Rogers were asked by Channel 4 to make a series in which they showed how to make some of their fantastic dishes and explained why they cook how they do. This unique book, which is photographed at both the River Cafe and in Italy, complements the existing cookbooks, contains all the recipes shown in the series 1 and 2 of ITALIAN KITCHEN and provides a platform for the authors to explain the philosophy behind their food with passion and verve.

River Cafe Cook Book Green

The bestselling River Cafe recipe book, now in paperback

Like Jane Grigson's Vegetable Book, written way ahead of its time, I have a hunch that this willl turn out to be similarly far-sighted.

this is as dazzling and imaginative a collection of vegetable recipes as you are ever likely to find in one book...it has barely left my kitchen all summer

It is the most wonderful book - it looks beautiful and makes you want to get chopping and stirring and picking and eating straight away

Their two astonishingly successful books have already sold over a million, but in many ways the latest is the best of the lot.

Ruth Rogers is the American-born wife of architect Richard Rogers. Rose Gray ran the kitchen at Nell's Club in New York before joining Ruth Rogers to launch the River Cafe. Together they have made the River Cafe one of the most respected restaurants in the world and have trained many of the new generation of star chefs, from Samuel and Samantha Clark to Jamie Oliver.

Ruth Rogers and Rose Gray have an unswervingly clear vision of how food should be cooked: they take immense care over the ingredients and cook them as simply as possible. But one vitally important element in the art of preparing good food is one which we have increasingly lost sight of: seasonality. If you cook food in its right season it will inevitably taste better. And that's what River Cafe Cookbook Green is all about. 
 
Divided into months, the twelve chapters look at which vegetables, herbs, leaves, fungi and fruits are at their best at any given time, with information on how they are grown, which varieties to select and how to prepare them. The focus is also on organic produce, something in which Ruth and Rose have come to believe passionately. Meat and fish recipes are certainly included in the book, but the emphasis here is much more on vegetables, pasta recipes etc, in line with the way we are increasingly eating today. 
 
Fully illustrated throughout, and even larger than before, this cookbook is an education as well as a culinary treasure-trove.

River Cafe Two Easy

A delicious collection of over 150 easy Italian recipes from the founders of the world famous River Cafe - stylish cooking without the hassle

Full of fresh, zingy-sounding recipes, clearly explained and most with blissfully few ingredients, this will inspire even the culinary debutante to try something new and adventurous

A delectable gem, stuffed with recipes that are simple, elegant and packed with flavour. The emphasis is on good ingredients and even the most cack-handed cook could find something here to thrill the palate.

Expect every Tuscan-loving British home to subsist on little else this summer

No one writes cookbooks like Ruth and Rose. River Cafe Two Easy...possesses a vitality and crispness which set it apart from all other cookbooks....There is no logical order but the chapters gather a glorious momentum... cutting-edge photography...good enough to eat. The recipes are a joy: uncomplicated, reflecting the way we live 
now.

River Cafe Two Easy means you can now have a River Cafe experience every day of the week...this book has all the ingredients to be another bestseller

Stylish yet simple, perfect for whetting appetites...A feast of fresh, quick-to-prepare ingredients, it's full of table pleasing white wonders.

Grey and Rogers have created the perfect, healthy, no-hassle food, with the oh-so important Italian chic factor.

Easy but not unsophisticated. Quick to make and utterly delicious. The pasta recipes are sublime.

Ruth Rogers and Rose Gray have created yet another superb recipe book taking easy Italian cooking even further. River Cafe Two Easy has been written in the same clear, accessible style and is complimented by vibrant photography and a fresh and striking design. River Cafe Cook Book Easy pioneered a new approach to cooking and eating. Taking account of today's frenetic lifestyles, Ruth and Rose set out to dispel the notion that stylish and healthy food meant spending hours in the kitchen. In this cookbook, they have gone even further towards taking the hassle out of midweek cooking and weekend entertaining and have made it even easier to create delicious and nutritious Italian meals in moments. They offer us a selection of delightfully simple mozzarella recipes, easy-to-assemble salads, perfect pasta, grilled meat and fish recipes, and cakes and puddings for those special occasions that do not rely on hours of slaving in the kitchen but on the wonderful flavours created by the combination of fresh, readily available ingredients. With easy recipes ranging from Potato and pancetta soup and Tomato, dried porcini and parmesan pasta to Lemon and almond tart and Pannacotta with chocolate, this book will have you planning tomorrow's meals before today's have been digested.

River Cafe Pocket Books: Puddings, Cakes and Ice Creams

Ruth and Rose's personal collection of their best 100 sweet Italian recipes

four stocking fillers... put on your wish list

Ruth Rogers and Rose Gray created the Michelin-starred River Cafe in 1987 and wrote their first book, The River Cafe Cookbook, in 1995. It was a game-changing Italian cookery manual and a global bestseller, which they followed with several more bestselling cookbooks. In 2010, shortly before Rose's death, they were appointed MBE. Many of the new generation of renowned chefs, such as April Bloomfield, Samuel and Samantha Clark and Jamie Oliver, began their careers in the kitchens of the River Cafe.

Rose Gray and Ruth Rogers's series of cookbooks is an essential addition to every kitchen. This definitive collection of pudding recipes brings together some of the best puddings from the River Cafe, beautifully packaged with a striking design by the award-winning designer of the Guardian Berliner, in a handy paperback format. 
 
Pudding is the perfect way to end a meal. A rich, indulgent chocolate cake served with a steaming espresso; a refreshing, tangy lemon sorbet or a creamy pannacotta with rhubarb. These are just some of the classically Italian desserts the founders of the world famous River Cafe offer you in this mouth-watering collection of their best 100 sweet recipes. Whether you've never used a River Cafe cookbook or are a committed fan, this book makes essential reading.

River Cafe Pocket Books: Fish and Shellfish

Ruth and Rose's personal collection of their best 100 recipes

Ruth Rogers and Rose Gray created the Michelin-starred River Cafe in 1987 and wrote their first book, The River Cafe Cookbook, in 1995. It was a game-changing Italian cookery manual and a global bestseller, which they followed with several more bestselling cookbooks. In 2010, shortly before Rose's death, they were appointed MBE. Many of the new generation of renowned chefs, such as April Bloomfield, Samuel and Samantha Clark and Jamie Oliver, began their careers in the kitchens of the River Cafe.

Rose Gray and Ruth Rogers's latest series of books is an essential addition to every kitchen. This definitive collection of fish recipes brings together some of the best dishes from the River Cafe, beautifully packaged with a striking design by the award-winning designer of the new Guardian Berliner, in a handy paperback format. 
 
With over 100 of their best fish and shellfish recipes to choose from, cooking seafood has never been so versatile as Ruth and Rose show you how to grill, roast, poach and cure fish as well as create wonderful salads, risottos and soups. They also offer you invaluable tips and advice throughout. From baked monkfish with rosemary, crème fraîche and vermouth to pan fried scallops with capers and sage there is something for every occasion. Whether you've never used a River Cafe book or are a committed fan, this book makes essential reading.

River Cafe Pocket Books: Pasta and Ravioli

Ruth and Rose's personal collection of their best 100 pasta recipes

Rose Gray and Ruth Rogers's latest in their series of recipe books is an essential addition to every kitchen. This definitive collection of pasta recipes brings together a unique range of Italian dishes from the River Cafe, beautifully packaged with a striking design by an award-winning designer, in a handy paperback format. 
 
Rose and Ruth's love and understanding of traditional Italian food has made their world famous River Cafe a much-loved institution, and nowhere is their passion more evident than in their pasta dishes. For ease of use they've collected their best 100 recipes together in one cookbook for the first time. People always want new ideas for pasta sauces and here you can choose between meat- or fish-based sauces, cheese sauces, even vegetarian sauces. They also include ideas for stuffed pasta and gnocchi and offer invaluable cooking tips and advice throughout. Whether you've never used a River Cafe book or are a committed fan, this cookbook makes essential reading.

River Cafe Pocket Books: Salads and Vegetables

Ruth and Rose's personal collection of their best vegetable dishes and salad recipes

Rose Gray and Ruth Rogers's series of River Cafe cookbooks is an essential addition to every kitchen. This definitive collection of salad and vegetable recipes from the world famous Italian restaurant is beautifully packaged with a striking design by the award-winning designer of the Guardian Berliner, in a handy paperback format. 
 
Rose and Ruth's passion for vegetables and the sourcing of good quality, seasonal produce is at the heart of the River Cafe's philosophy. Here they've collected their best 100 vegetable and salad recipes that reflect this belief: simple combinations of fresh ingredients that rely on bringing out the natural flavour of the vegetables rather than spending hours fussing in the kitchen. Whether you've never used a River Cafe cookery book or are a committed fan, this book makes essential reading.

River Cafe Cook Book Easy

Paperback edition of the pioneering and highly successful River Cafe Cook Book Easy

recipes that are quick, simple but still glamorous and delicious...it is foolproof

It's silver! It's easy! Are your kitchen shelves gastro-glam enough?

With recipes so straightforward that even village idiots will have no problem rustling up a whole roast monkfish, spiced pigeon and polenta crumble, this is cooking made visually spectacular, astonishingly tasty and, it must be said, incredibly easy

River Cafe Cook Book defined a new era in the worship of food-as-lifestyle-accessory. That alone guarantees its place in history.

Easy but not unsophisticated. Quick to make and utterly delicious.

a manual of how to live...a straightforward and accessible guide to how to cook good - and yes, affordable - Italian food

With Easy, its (River Cafe) proprietors guide us through a host of mouthwatering, reassuringly straightforward dishes

This book proves that good Italian food doesn't have to be hard work...will have you whipping up delicious and simple food everyday - in no time at all

Ruth Rogers and Rose Gray created the Michelin-starred River Cafe in 1987 and wrote their first book, The River Cafe Cookbook, in 1995. It was a game-changing Italian cookery manual and a global bestseller, which they followed with several more bestselling cookbooks. In 2010, shortly before Rose's death, they were appointed MBE. Many of the new generation of renowned chefs, such as April Bloomfield, Samuel and Samantha Clark and Jamie Oliver, began their careers in the kitchens of the River Cafe.

With River Cafe Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the easy recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great Italian dishes that are bursting with flavour and style. 
 
To complement this new concept, the cookbook has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River Cafe 'graduates' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous Italian food, but now it's even easier.

The River Cafe Cookbook

Now available in paperback, this immensely successful cookery book features the exquisite but simple Italian country cookery of THE RIVER CAFE which has become one of London's most innovative, influential restaurants.

Rose Gray and Ruth Rogers are cooks of unquestioned skill and dedication.  River Cafe Cook Book defined a new era in the worship of food-as-lifestyle accessory.  That alone guarantees a place in history

Ruth Rogers and Rose Gray created the Michelin-starred River Cafe in 1987 and wrote their first book, The River Cafe Cookbook, in 1995. It was a game-changing Italian cookery manual and a global bestseller, which they followed with several more bestselling cookbooks. In 2010, shortly before Rose's death, they were appointed MBE. Many of the new generation of renowned chefs, such as April Bloomfield, Samuel and Samantha Clark and Jamie Oliver, began their careers in the kitchens of the River Cafe.

THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.

Rose Gray

Ruth Rogers

The result is their best book yet, which, when set against the standard they have set over the last 20 years, is saying something

Another best-seller certainty, with its dreamy photos of cheeses, food markets and Tuscan landscapes

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

Thirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its innovative Italian food. 
 
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. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. 
 
Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.

Ruth Rogers

Books by Ruth Rogers

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