London's River Cafe, with its Tuscan-inspired emphasis on seasonal Italian cooking, was a game-changer when it opened in 1987. Since then it has been one of the city's most admired restaurants, as well as a training ground for many cooks who would go on to their own fame.
Revising and updating recipes from the original two River Cafe books (both sadly out-of-print in the US), founder Ruth Rogers, working with her head chefs Sian Wyn Owen and Joseph Trivelli, has also included here thirty new recipes from the restaurant's most recent seasons. The obvious simplicity of the food in no way limits the imagination displayed in the dishes. You might not have ever encountered these dishes before, but they ring very true: fig and cannellini bean salad; grilled squid with peas and anchovies; pork shoulder braised in Chianti and vinegar.
Hardcover. Color photographs throughout.