Search Results for "river-cafe-30"

River Cafe 30

River Cafe 30

  • Author: Ruth Rogers,Sian Wyn Owen,Joseph Trivelli,Rose Gray
  • Publisher: Random House
  • ISBN: 147355201X
  • Category: Cooking
  • Page: 320
  • View: 2479
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'One of the most beautiful hardbacks we’ve ever seen' The Evening Standard Simple, modern, Italian cooking from one of the world's most iconic restaurants on its 30th birthday. This bold and beautiful cookbook shares over 120 simple, modern Italian recipes - revisiting favourites from the first iconic River Cafe blue book, updated for home cooks today, and introducing 30 new recipes, with new tips and anecdotes from Ruth Rogers. Written by Ruth and head chefs Sian Wyn Owen and Joseph Trivelli, with new photography by Matthew Donaldson and Jean Pigozzi, River Cafe 30 is peppered throughout with previously unseen archive material and exclusive bespoke menu artworks from friends of the restaurant. A must-have for all food lovers.

River Cafe London

River Cafe London

Thirty Years of Recipes and the Story of a Much-Loved Restaurant: A Cookbook

  • Author: Ruth Rogers,Sian Wyn Owen,Joseph Trivelli,Rose Gray
  • Publisher: Knopf
  • ISBN: 0525521313
  • Category: Cooking
  • Page: 320
  • View: 546
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A stunning Italian cookbook collecting 120 recipes from the legendary restaurant that sets “the benchmark for Italian food outside of Italy" (Eater). At the River Cafe in London, Ruth Rogers and her co-founder, Rose Gray, helped to shape the way we eat, trained a new generation of chefs, and, with their best-selling cookbooks, transformed the way we prepare Italian food at home. Now, with River Cafe London, Ruth and her restaurant’s head chefs, Joseph Trivelli and Sian Wyn Owen, invite you to join them in marking thirty years of memories and good food—the simple, high-quality Italian cooking that River Cafe has been providing since 1987. Here are 120 recipes for incomparable antipasti, primi, secondi, contorni, and dolci—both revised and updated favorites from Ruth and Rose’s first cookbook, as well as thirty new classics from their menus today: Ravioli with Ricotta, Raw Tomato, and Basil; Spaghetti with Lemon; Risotto Nero with Swiss Chard; Pork Braised with Vinegar; and, of course, their famous Chocolate Nemesis cake. River Cafe London also incorporates Ruth’s memories of the restaurant’s storied history and of its founding: unseen archive images; careful cooking tips and hand-drawn illustrations; new photography by Jean Pigozzi and Matthew Donaldson; and bespoke menu designs from the restaurant’s many artist friends. This beautiful cookbook encapsulates the essence of the restaurant and its food—and is a must-have for all food lovers to cook from time and again.

The River Cafe Cookbook

The River Cafe Cookbook

  • Author: Rose Gray,Ruth Rogers
  • Publisher: Random House
  • ISBN: 1446460355
  • Category: Cooking
  • Page: 320
  • View: 9244
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THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.

The River Cafe Classic Italian Cookbook

The River Cafe Classic Italian Cookbook

  • Author: Rose Gray,Ruth Rogers
  • Publisher: Penguin UK
  • ISBN: 140593669X
  • Category: Cooking
  • Page: 416
  • View: 8835
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Thirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its innovative Italian food. 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. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.

River Cafe Italian Kitchen

River Cafe Italian Kitchen

Includes all the recipes from the major TV series

  • Author: Rose Gray,Ruth Rogers
  • Publisher: Random House
  • ISBN: 1446460436
  • Category: Cooking
  • Page: 192
  • View: 4368
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The RIVER CAFE COOKBOOKS are a publishing phenomenon, with over a quarter of a million sold. Following a successful pilot on BBC, Rose Gray and Ruth Rogers were asked by Channel 4 to make a series in which they showed how to make some of their fantastic dishes and explained why they cook how they do. This unique book, which is photographed at both the River Cafe and in Italy, complements the existing cookbooks, contains all the recipes shown in the series 1 and 2 of ITALIAN KITCHEN and provides a platform for the authors to explain the philosophy behind their food with passion and verve.

Italian Two Easy

Italian Two Easy

Simple Recipes from the London River Cafe

  • Author: Rose Gray,Ruth Rogers
  • Publisher: Crown Pub
  • ISBN: 9780307338358
  • Category: Cooking
  • Page: 288
  • View: 9997
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A sumptuous array of trademark recipes for the Italian-inspired cuisine from London's popular River Cafe features such dishes as cucumber salad with mint and mascarpone, linguine with clams and white asparagus, and hazelnut truffle cake, all organized into fourteen different chapters that cover everything from appetizers to desserts. 30,000 first printing.

The World Factbook

The World Factbook

  • Author: Central Intelligence Agency
  • Publisher: Masterlab
  • ISBN: 8379912136
  • Category: Reference
  • Page: 3100
  • View: 5945
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The World Factbook provides information on the history, people, government, economy, geography, communications, transportation, military, and transnational issues for 267 world entities. The World Factbook is prepared by the Central Intelligence Agency. Comprehensive guide full of facts, maps, flags, and detailed information. A must for travellers, businessmen, politicians, and all who wants to know more about our fascinating world. -- We share these facts with the people of all nations in the belief that knowledge of the truth underpins the functioning of free societies (From official webpage). Tags: world, guide, facts, almanach

River Cottage Veg

River Cottage Veg

200 Inspired Vegetable Recipes

  • Author: Hugh Fearnley-Whittingstall
  • Publisher: Appetite by Random House
  • ISBN: 0449015955
  • Category: Cooking
  • Page: 416
  • View: 1784
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A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. In this lavishly illustrated cookbook, you’ll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables—from delicate springtime asparagus to wintry root vegetables—permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire. From the Hardcover edition.

The Rest Is Noise

The Rest Is Noise

Listening to the Twentieth Century

  • Author: Alex Ross
  • Publisher: Farrar, Straus and Giroux
  • ISBN: 9781429932882
  • Category: History
  • Page: 640
  • View: 4830
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The scandal over modern music has not died down. While paintings by Pablo Picasso and Jackson Pollock sell for a hundred million dollars or more, shocking musical works from Stravinsky's Rite of Spring onward still send ripples of unease through audiences. At the same time, the influence of modern music can be felt everywhere. Avant-garde sounds populate the soundtracks of Hollywood thrillers. Minimalist music has had a huge effect on rock, pop, and dance music from the Velvet Underground onward. Alex Ross, the brilliant music critic for The New Yorker, shines a bright light on this secret world, and shows how it has pervaded every corner of twentieth century life. The Rest Is Noise takes the reader inside the labyrinth of modern sound. It tells of maverick personalities who have resisted the cult of the classical past, struggled against the indifference of a wide public, and defied the will of dictators. Whether they have charmed audiences with the purest beauty or battered them with the purest noise, composers have always been exuberantly of the present, defying the stereotype of classical music as a dying art. Ross, in this sweeping and dramatic narrative, takes us from Vienna before the First World War to Paris in the twenties, from Hitler's Germany and Stalin's Russia to downtown New York in the sixties and seventies. We follow the rise of mass culture and mass politics, of dramatic new technologies, of hot and cold wars, of experiments, revolutions, riots, and friendships forged and broken. In the tradition of Simon Schama's The Embarrassment of Riches and Louis Menand's The Metaphysical Club, the end result is not so much a history of twentieth-century music as a history of the twentieth century through its music.

The London Cookbook

The London Cookbook

Recipes from the Restaurants, Cafes, and Hole-in-the-wall Gems of a Modern City

  • Author: Aleksandra Crapanzano
  • Publisher: N.A
  • ISBN: 1607748134
  • Category: Cooking
  • Page: 320
  • View: 3896
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Collects more than one hundred eclectic recipes from some of London's best restaurants, dessert shops, coffee houses, cocktail lounges, and hole-in-the-wall gems--all adapted for the home kitchen.

Fish and Shellfish

Fish and Shellfish

  • Author: Rose Gray,Ruth Rogers
  • Publisher: N.A
  • ISBN: 9780091914363
  • Category: Cooking (Fish)
  • Page: 160
  • View: 8083
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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. With over 100 of their best fish and shellfish recipes to choose from, cooking seafood has never been so versatile as Ruth and Rose show you how to grill, roast, poach and cure fish as well as create wonderful salads, risottos and soups. They also offer you invaluable tips and advice throughout. From baked monkfish with rosemary, crème fraîche and vermouth to pan fried scallops with capers and sage there is something for every occasion. Whether you've never used a River Cafe book or are a committed fan, this book makes essential reading.

Cheers to the Publican, Repast and Present

Cheers to the Publican, Repast and Present

Recipes and Ramblings from an American Beer Hall

  • Author: Paul Kahan,Cosmo Goss,Rachel Holtzman
  • Publisher: Lorena Jones Books
  • ISBN: 0399578560
  • Category: Cooking
  • Page: 336
  • View: 7634
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Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category The highly anticipated narrative-rich cookbook by Chicago's superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago's most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan's hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan's and Executive Chef Cosmo Goss's toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.

How to eat a peach

How to eat a peach

Menus, stories and places

  • Author: Diana Henry
  • Publisher: Mitchell Beazley
  • ISBN: 1784724882
  • Category: Cooking
  • Page: 256
  • View: 1633
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'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons. How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.

A Baker's Year

A Baker's Year

Twelve Months of Baking and Living the Simple Life at the Smoke Signals Bakery

  • Author: Tara Jensen
  • Publisher: St. Martin's Griffin
  • ISBN: 1250127386
  • Category: Cooking
  • Page: 208
  • View: 6732
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A year in the life of Instagram bread-baking sensation Tara Jensen as she teaches readers how to bake bread and pies, build the perfect fire to cook with, and live a simple, satisfying life. Why do so many people make pilgrimages to Tara Jensen’s North Carolina Smoke Signals Bakery? Why do over a 100,000 people follow her Instagram feed @bakerhands? It’s because Tara bakes the most exquisite bread in the US, using a wood-fired oven that she tends with her own two hands. It could also be to learn how she makes her bubbly, deep-dish fruit pies or to see the crisp pizzas that are sometimes covered with fresh flowers. It could be something deeper: Tara Jensen has learned to live a simple life, close to the land that feeds her oven. In her first book, she shares her philosophy of simple living and her trove of recipes with others. A Baker’s Year takes readers month-by-month through the seasons at Smoke Signals for porridge and waffles in winter, crusty bread in spring, pies and pizza in the summer, and celebration cakes for end-of-the-year holidays. Along the way, Tara writes about how to live in a more peaceful world, shares stories from her own life, mourns romances lost, and celebrates the promise of a new relationship. Illustrated throughout with Tara's photographs and drawings, A Baker’s Year is a true American original destined to be a classic of cookbook shelves.

Italian Easy

Italian Easy

Recipes from the London River Cafe

  • Author: Rose Gray,Ruth Rogers
  • Publisher: Clarkson Potter Publishers
  • ISBN: 9781400053483
  • Category: Cooking
  • Page: 269
  • View: 3828
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Features easy-to-prepare Italian dishes in a volume complemented by ingredients lists, pantry recommendations, and meal-planning suggestions.

Ottolenghi Simple

Ottolenghi Simple

A Cookbook

  • Author: Yotam Ottolenghi
  • Publisher: Ten Speed Press
  • ISBN: 1607749173
  • Category: Cooking
  • Page: 320
  • View: 1772
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A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

State Bird Provisions

State Bird Provisions

A Cookbook

  • Author: Stuart Brioza,Nicole Krasinski,J. J. Goode
  • Publisher: Clarkson Potter
  • ISBN: 1607748444
  • Category: COOKING
  • Page: 352
  • View: 9339
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At State Bird Provisions in San Francisco, chefs Brioza and Krasinski use dim sum style carts to offer guests small but finely crafted dishes along with a menu of more substantial dishes. Their singular approach to cooking blends seemingly disparate influences, flavors, and textures. In this debut cookbook, they share recipes for their most popular dishes and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

A Place for All People

A Place for All People

  • Author: Richard Rogers
  • Publisher: Canongate Books
  • ISBN: 178211694X
  • Category: Biography & Autobiography
  • Page: 336
  • View: 5699
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Richard Rogers was born in Florence in 1933. He was educated in the UK and then at the Yale School of Architecture, where he met Norman Foster. Alongside his partners, he has been responsible for some of the most radical designs of the twentieth century, including the Pompidou Centre, the Millennium Dome, the Bordeaux Law Courts, Leadenhall Tower and Lloyd's of London. He chaired the Urban Task Force, which pioneered the return to urban living in the UK, was chief architectural advisor to the Mayor of London, and has also advised the mayors of Barcelona and Paris. He is married to Ruth Rogers, chef and owner of the River Café in London. He was knighted in 1991 by Queen Elizabeth II, and made a life peer in 1996. He has been awarded the Légion d'Honneur, the Royal Institute of British Architects' Royal Gold Medal, and the Pritzker Prize, architecture's highest honour. Richard Brown is Research Director at Centre for London, the independent think tank for London. He was previously Strategy Director at London Legacy Development Corporation, Manager of the Mayor of London's Architecture and Urbanism Unit, and an urban regeneration researcher at the Audit Commission.

PreparedU

PreparedU

How Innovative Colleges Drive Student Success

  • Author: Gloria Cordes Larson
  • Publisher: John Wiley & Sons
  • ISBN: 1119402484
  • Category: Education
  • Page: 288
  • View: 2956
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How can we as parents, educators, and members of the business community prepare students to be successful leaders in today's global environment? It's a critically important question. Gloria Cordes Larson, president of Bentley University, explains why today's practices in higher education are inadequate preparation for our rapidly evolving innovation economy. Instead, she passionately advocates for a hybrid-learning model that integrates business education with traditional liberal arts courses. Today's businesses demand a new kind of hybrid graduate, possessed of both hard and soft skills, with the courage to take risks, the creativity to innovate, and the savvy to excel in a turbulent competitive climate. This book is a valuable resource for participants in every learning community: our homes, schools, and businesses. It will change the way you think about what excellence in education means in today's business environment as you develop strategies that will move our children, students, and future employees forward in a rapidly changing and very challenging world. Prepared with that training and knowledge, they will find greater fulfillment and make their own mark on the future.

Recipes for Disaster

Recipes for Disaster

An Anarchist Cookbook, a Moveable Feast

  • Author: CrimeInc Worker's Collective
  • Publisher: CrimethInc. Collective
  • ISBN: 0970910142
  • Category: Political Science
  • Page: 621
  • View: 7443
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Beautifully designed A-Z of the totality of revolutionary politics. This brand new Crimethinc book is the action guide - the direct action guide. From affinity groups to wheatpasting, coalition building, hijacking events, mental health, pie-throwing, shoplifting, stenciling, supporting survivors of domestic violence, surviving a felony trial, torches, and whole bunch more. Incredible design, and lots of graphics give it that hip situ feel. Loads to read, to think about, and to do. At 650 pages, you could always throw the damn book at a suitable target. What are you waiting for?