The River Cafe Cookbook

Who are the authors? Rose Gray and Ruth Rogers set up The River Cafe in 1987, a hugely influential addition to London’s restaurant scene with notable alumni including Jamie Oliver, Theo Randall, and Hugh Fearnley-Whittingstall.

What’s it about? 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 – plus authentic Italian ingredients such as polenta, buffalo mozzarella and extra virgin olive oil.

Emphasis is placed on the type of cooking found in Italian homes rather than restaurants. 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.

Recipes we love: Ribollita, Manzo in Tegame (Braised Beef Fillet), Maiale al Latte (Pork Cooked in Milk), Zabaglione Ice Cream, Almond and Lemon Cake, and Grilled Peaches with Amaretto.

Perfect for: Anyone looking to recreate the brilliant, iconic recipes of a London institution.