Previous River Cafe recipe books have been big, bold, glossy publications. This year, the emphasis on seasonality and the sourcing of ingredients remains the same, but the size of the books has been reduced.
Rose Gray and Ruth Rogers have selected their favourite recipes and grouped them together in four pocket-sized paperbacks: Pasta & Ravioli, Fish & Shellfish, Salads & Vegetables and Puddings, Cakes & Ice Creams.
Each book contains about 120 recipes, which range from the simplest spaghetti al limone to a classic penne with capers and tomato and blood orange sorbet.
As with their previous books, River Cafe Cook Book Easy and River Cafe Two Easy, the emphasis is on easily accessible recipes made with ingredients that are not too difficult to find. Rose and Ruth believe that the handy paperback format they have adopted for their latest collection of recipes will work well as the slim books can be easily consulted while shopping or browsing in food markets.
They will make a perfect stocking filler and should prove particularly useful to students and young would-be cooks who want to produce flavoursome recipes simply.
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