River Cafe London also incorporates Ruth's memories of the restaurant's storied history and of its founding: unseen archive images; careful cooking tips and hand-drawn illustrations; new photography by Jean Pigozzi and Matthew Donaldson; and bespoke menu designs from the restaurant's many artist friends. This beautiful cookbook encapsulates the essence of the restaurant and its food--and is a must-have for all food lovers to cook from time and again.
- ISBN-13: 9780525521303
- ISBN-10: 0525521305
- Publisher: Knopf Publishing Group
- Publish Date: April 2018
- Page Count: 320
- Dimensions: 9.9 x 7.8 x 1.2 inches
- Shipping Weight: 3.1 pounds
Cooking: A legendary cafe
The River Cafe, the subtly swank, Michelin-starred London restaurant, celebrated its 30th birthday last year, but it still has all its original panache. Co-founders Ruth Rogers and Rose Gray, with the aid of their head chefs, Sian Wyn Owen and Joseph Trivelli, decided to honor the occasion with River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant, which revisits the first River Cafe cookbook, published in 1995. Now those iconic recipes are presented with the delectable patinas they’ve acquired from being refined over the years, plus more than 30 new creations. From antipasti to dolci, Raw Porcini Salad to a Pear and Almond Tart, this is Italian food at its finest. Fresh and never fussy, these are the simple, sensational foods you’d eat in an Italian home. And River Cafe London is beautifully designed, featuring bold colors (check out the hot-pink edges and orange endpapers) and fabulous photos throughout. Just looking through it will make you smile.
An arsenal of tried-and-true recipes for a weeknight quickie supper or a more elaborate weekend dinner party is essential for any home cook. These are the culinary rabbits we pull out of our chef’s hats, the dishes that save us when it’s late, when guests turn up out of the blue or when we want to make a familiar favorite. Most of us collect them, helter-skelter, through the years, but every once in a while a food pro who’s been pondering what becomes a keeper lets us in on their personally curated treasure trove. Jessica Battilana, a longtime recipe developer and food writer, has done just that in Repertoire: All the Recipes You Need. To rev up and revitalize your own repertoire, you can pick and choose from starters, mains and sweets—or you could just cook your way through Battilana’s admirable array of inviting, never-fail recipes like Avocado and Citrus Salad, Spaghetti Niçoise and a Perfect Tarte Tatin.
TOP PICK IN COOKING
When Todd Richards was growing up on the South Side of Chicago, his parents and grandparents cooked food that wasn’t on the menus of “fine dining” establishments. So this self-taught, James Beard-nominated chef, who paid his dues in many well-known kitchens before getting national attention, did some deep soul-searching before he opened Richards’ Southern Fried in Atlanta, where he honors the cuisine of his family and ancestors in flavorful, inventive ways. Though the food he creates has its roots in African-American traditions, Richards has liberated himself from labels and “supposed to’s,” incorporating inspiration from around the world. In Soul: A Chef’s Culinary Evolution in 150 Recipes, he shares his passion for Southern cuisine and culture, offering up traditional ingredients in traditional dishes, then riffing on them. You might start with Collard Greens with Smoked Ham Hocks and Cornbread and end up with Oysters Poached in Collard Green Pesto on Cheese Crisps with Caviar. It’s soul-satisfying from beginning to end.