The Cafe Cook Book

Ruth Rogers; Rose Gray

ISBN 10: 0767902130 / ISBN 13: 9780767902137

Published by Broadway Books, New York, 1998

About this Item

First printing. Lightest shelf wear to the book and jacket.Clean and unmarked. First printing, full number line. A cook book by the owners of London's famed River Cafe, a Michelin starred Italian restaurant in Hammrsmith on the north bank of the Thames River. From the flap: "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." Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!

Seller Inventory # 2004134

Bibliographic Details

• Title: The Cafe Cook Book
• Publisher: Broadway Books, New York
• Publication Date: 1998
• Language: English
• ISBN 10: 0767902130
• ISBN 13: 9780767902137
• Binding: Hardcover
• Edition: First Edition.
• Condition: Near Fine
• Dust Jacket Condition: Very Good
• Seller catalogs:
  • Cooking and Culinary

About this title

Synopsis

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.

About the Author

Rose Gray and Ruth Rogers founded London's River Cafe in 1987. Their first book, Rogers Gray Italian Country Cookbook, was an instant bestseller and won both the Glenfiddich Food Book of the Year and the BCA Illustrated Book of the Year awards.