Fifty-plus recipes from London's River Cafe, adapted for cooks who've never held a paring knife with any real confidence — the same Michelin-starred kitchen that trained a generation of chefs, scaled down to teach the next one how to make pesto without a recipe card in sight. Smashed broad bean bruschetta, fusilli with zucchini, a simple lemon tart. The photography does something wonderfully strange: it pairs each dish against an object from the world around it — a bowl of pasta set beside a vase of drooping tulips, petals starting to fall the same way flour dusts a counter. It's part cookbook, part visual essay. Written by Ruth Rogers with Sian Wyn Owen and Joseph Trivelli, River Cafe's co-head chefs for over two decades.
Fifty-plus recipes from London's River Cafe, adapted for cooks who've never held a paring knife with any real confidence — the same Michelin-starred kitchen that trained a generation of chefs, scaled down to teach the next one how to make pesto without a recipe card in sight. Smashed broad bean bruschetta, fusilli with zucchini, a simple lemon tart. The photography does something wonderfully strange: it pairs each dish against an object from the world around it — a bowl of pasta set beside a vase of drooping tulips, petals starting to fall the same way flour dusts a counter. It's part cookbook, part visual essay. Written by Ruth Rogers with Sian Wyn Owen and Joseph Trivelli, River Cafe's co-head chefs for over two decades.