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Italian Easy: Recipes from the London River Cafe
Synopses & Reviews
“Easy food doesnt have to mean unsophisticated food.”
Rose Gray and Ruth Rogers, founders of Londons renowned River Cafe, are famous for their innovative approach to traditional Italian fare. In Italian Easy, their fifth cookbook, they reinvent the Italian kitchen for todays busy home cook, refuting the notion that elegant food requires hours of preparation. These are visually spectacular, remarkably simple recipes for those who love good food but have little time to prepare it.
Displaying the imagination and panache that are Rose and Ruths hallmarks, the nearly 200 recipes in Italian Easy are streamlined for efficiency in the kitchen without compromising either quality or taste. Relying on a well-stocked pantry, just a handful of fresh, seasonal ingredients, and even fewer steps, these sublime recipes summon both familiar and surprising Italian flavors. Bruschetta with tender asparagus and shaved Parmesan, tagliatelle with ripe figs and spicy chiles, slow-roasted chicken with fresh nutmeg and prosciutto, and the restaurants popular Chocolate Nemesis cake are all as enticing as they are effortless.
This is not Italian food thats impossible to pronounce or prepare. At once straightforward and sexy, this is Italian Easy—the cookbook that makes it possible for busy people to eat well every night of the week.
Hailed by critics and clients for their innovative approach to Italian food, River Cafe founders Gray and Rogers have compiled a superb collection of recipes for everyone whose love of fabulous food is often frustrated by a lack of time.
River Cafe founders Rose Gray and Ruth Rogers have been hailed by critics and clients (including the celebrity kind) for their innovative approach to Italian food, which they demonstrated gloriously in four highly successful cookbooks. Now, they have compiled a superb collection of recipes for everyone whose love of fabulous food is often frustrated by a lack of time. Displaying the imagination and panache that are Rose and Ruth's hallmarks, these remarkably easy recipes are assembled with just a handful of ingredients and even fewer steps. Tuna Carpaccio with Capers and Arugula; Tagliatelle with Figs, Chili, and Cream; and Roast Quail with Salt and Sage are as simple to prepare as they are enticing. Each recipe, illustrated with a gorgeous photograph, highlights the fresh produce you will need to shop for, as well as the ingredients that are pantry essentials. Twenty categories--from bruschetta and antipasti, through seafood, veal, lamb, and pork, to chocolate cakes and ice cream--provide an inexhaustible array of meal-planning ideas for cooks of all skill levels.
About the Author
ROSE GRAY and RUTH ROGERS founded the phenomenally successful River Café restaurant in London in 1987. Their previous books include The River Café Cookbook, River Café Cookbook Two, The Italian Kitchen, and River Café Cookbook Green.
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