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.
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four stocking fillers... put on your wish list * Olive *
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Ruth and Rose's personal collection of their best 100 recipes
| Introduction |
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5 | (17) |
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22 | (26) |
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Chapter Three Roasted & baked fish |
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48 | (4) |
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52 | (10) |
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Chapter Five Fish in soup |
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62 | (10) |
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72 | (6) |
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Chapter Seven Fish in salad |
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78 | (23) |
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Chapter Eight Sauces for fish |
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101 | |
| Index |
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Ruth Rogers and Rose Gray created the Michelin-starred River Cafe in 1987 and wrote their first book, The River Cafe Cookbook, in 1995. It was a game-changing Italian cookery manual and a global bestseller, which they followed with several more bestselling cookbooks. In 2010, shortly before Rose's death, they were appointed MBE. Many of the new generation of renowned chefs, such as April Bloomfield, Samuel and Samantha Clark and Jamie Oliver, began their careers in the kitchens of the River Cafe.
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