Rose Gray was a British chef and cookery writer who, with Ruth Rogers, established The River Café in 1987. This iconic London restaurant earned a Michelin star in 1998 and became a crucible for culinary talent, notably spotting Jamie Oliver. Gray's profound influence extended to a generation of celebrated chefs, with Hugh Fearnley-Whittingstall crediting her as the most impactful figure in his career. Her contributions to the culinary world were further cemented through a series of influential cookery books and a television program.
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. This book gathers together their personal interpretations of those heirloom recipes.
A celebration of Italian food. It offers an interpretation of family recipes that the authors have cooked alongside mothers, grandmothers, cousins and wine makers
Realising that people live busy and demanding lives, Rose Gray and Ruth Rogers present a new collection of accessible and less time-consuming River Cafe recipes. Whether it is an easy Sunday lunch or a quick supper for four, one of the key secrets is to use ingredients that are readily available.
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.
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.
Rose Gray and Ruth Rogers's series of River Cafe cookbooks is an essential addition to every kitchen. Whether you've never used a River Cafe cookery book or are a committed fan, this book makes essential reading.
People always want new ideas for pasta sauces and here you can choose between meat- or fish-based sauces, cheese sauces, even vegetarian sauces.
Contains 150 quick and easy recipes for Italian foods from Rose Gray and Ruth Rogers, cofounders of London's River Cafe, including salads, pasta, fish and meat, poultry, vegetables, and desserts.
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.
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.