With their innovative interpretation of Italian country cooking, Rose Gray and Ruth Rogers have made London’s legendary River Cafe one of the most influential and popular restaurants in the world. Their first book, Rogers Gray Italian Country Cookbook, was an international bestseller. Now, in The Cafe Cook Book, they provide more than 200 sensational new recipes in the vibrant, accessible style that has become their trademark. Gray and Rogers continue to provide fresh interpretations of Italian cuisine, and in this new book, their enthusiasm for roasting in a wood oven takes center stage. Home cooks can create the same results by roasting meats, fish, vegetables, or fruits at a high temperature on the lowest rack of the oven or by slow roasting over a longer period of time. With these techniques, flavors become more intense, concentrated, and delicious: Pumpkin wedges with thyme. Radicchio wrapped in pancetta. Turbot or monkfish with capers. Baked loin of tuna with coriander. Chicken pan-roasted with milk and marjoram. Crisp, thin-crusted pizza. Rustic, country-style bread. Apricot, nectarine, and plum bruschetta. Baked pears with valpolicella. In addition, favorite recipes from the River Cafe include seasonal fruit drinks, antipasti, pastas, risotto, soups, ice creams, and desserts. The Cafe Cook Book is essential for everyone who loved the first book as well as for those who have yet to discover this irresistible style of cooking.
