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

Ruth Rogers (Author) 
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. 
 
Sian Wyn Owen (Author) 
Sian Wyn Owen is Head Chef at the River Cafe and has worked alongside Ruth Rogers for over 17 years. 
 
Joseph Trivelli (Author) 
Joseph Trivelli is Head Chef at the River Cafe and has worked in its kitchens for over 16 years. 
 
Rose Gray (Author) 
Rose Gray and Ruth Rogers created the River Cafe, which opened in 1987. Together they trained many of the new generation of renowned chefs, such as April Bloomfield, Samuel and Samantha Clark and Jamie Oliver.

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.

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

Praise for The River Cafe Classic Italian Cookbook

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

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

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

Books by Ruth Rogers

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