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The River Cafe is the rare example of a restaurant continuously improving with age. --The Wall Street Journal The benchmark for Italian food outside of Italy. --Eater

An instant classic. . . . Those who know the original blue book--or landmark restaurant--will fall in love with it all over again. Those who don't have a surprise in store. . . . The River Cafe has always espoused the simple, ingredient-forward ways of the Italian kitchen; revisit it here and now in a book built to engage cooks for years to come. --Eater Ruth Rogers celebrates 30 years of creating some of the most exciting Italian food outside of Italy. The book features classic recipes, new favorites, and memories of Rogers's late cofounder, Rose Gray. --Rachael Ray Every Day Practically perfect in every way. It is artistic. It has a story to tell. . . . It doesn't gussy up any of its food, which is a hallmark of the famous cafe on the Thames. . . . [These] Italian recipes are simple yet empowering. --The Washington Post The next best thing to having Ruth Rogers and Rose Gray in your kitchen. --Goop When Rogers Gray Italian Country Cookbook was published in 1995, it launched a food moment, the ripples of which are being felt to this day. . . . While the dishes at the fabled restaurant were flawless, the published recipes were . . . rather loosey-goosey. This stunningly designed edition corrects that, as the recipes have been tested and updated. Like the restaurant, they feel as vital as ever. --Christine Muhlke, Bon App tit [A] lovingly curated collection of favorites. --The Wall Street Journal River Caf London distinguishes itself as something worthy of both display and dinner-making. . . . Indeed, it might be worth getting a copy for the kitchen and the coffee table. --T Magazine An intriguing mix of updated classic recipes from the restaurant and 30 new ones like ravioli with ricotta, raw tomato and basil--all of which are refreshingly straightforward in their tone. With art direction by Michael Nash Associates, which balances vintage menus drawn or painted on by artists who frequent the restaurant, with black and white photos inside the space, and crisp shots of food, the book belongs as much on a coffee table as it does in the kitchen. --Food & Wine A vibrantly designed celebration of the restaurant's 30th anniversary. --Melissa Clark, The New York Times This book, with its bold graphics and bright colors, is like an invitation to eat at one of the best restaurants in the world. . . . I hope River Cafe London will change your life the way working at The River Cafe changed mine. --April Bloomfield, from the Foreword

An instant classic. . . . Those who know the original blue book--or landmark restaurant--will fall in love with it all over again. Those who don't have a surprise in store. . . . The River Cafe has always espoused the simple, ingredient-forward ways of the Italian kitchen; revisit it here and now in a book built to engage cooks for years to come. --Eater When Rogers Gray Italian Country Cookbook was published in 1995, it launched a food moment, the ripples of which are being felt to this day. . . . While the dishes at the fabled restaurant were flawless, the published recipes were . . . rather loosey-goosey. This stunningly designed edition corrects that, as the recipes have been tested and updated. Like the restaurant, they feel as vital as ever. --Christine Muhlke, Bon App�tit An intriguing mix of updated classic recipes from the restaurant and 30 new ones like ravioli with ricotta, raw tomato and basil--all of which are refreshingly straightforward in their tone. With art direction by Michael Nash Associates, which balances vintage menus drawn or painted on by artists who frequent the restaurant, with black and white photos inside the space, and crisp shots of food, the book belongs as much on a coffee table as it does in the kitchen. --Devra Ferst, Food & Wine This book, with its bold graphics and bright colors, is like an invitation to eat at one of the best restaurants in the world. . . . I hope River Cafe London will change your life the way working at The River Cafe changed mine. --April Bloomfield, from the Foreword The River Cafe is the rare example of a restaurant continuously improving with age. --The Wall Street Journal The benchmark for Italian food outside of Italy. --Eater

An instant classic. . . . Those who know the original blue book--or landmark restaurant--will fall in love with it all over again. Those who don't have a surprise in store. . . . The River Cafe has always espoused the simple, ingredient-forward ways of the Italian kitchen; revisit it here and now in a book built to engage cooks for years to come. --Eater When Rogers Gray Italian Country Cookbook was published in 1995, it launched a food moment, the ripples of which are being felt to this day. . . . While the dishes at the fabled restaurant were flawless, the published recipes were . . . rather loosey-goosey. This stunningly designed edition corrects that, as the recipes have been tested and updated. Like the restaurant, they feel as vital as ever. --Christine Muhlke, Bon App�tit River Caf� London distinguishes itself as something worthy of both display and dinner-making. . . . Indeed, it might be worth getting a copy for the kitchen and the coffee table. --T Magazine An intriguing mix of updated classic recipes from the restaurant and 30 new ones like ravioli with ricotta, raw tomato and basil--all of which are refreshingly straightforward in their tone. With art direction by Michael Nash Associates, which balances vintage menus drawn or painted on by artists who frequent the restaurant, with black and white photos inside the space, and crisp shots of food, the book belongs as much on a coffee table as it does in the kitchen. --Food & Wine A vibrantly designed celebration of the restaurant's 30th anniversary. --Melissa Clark, The New York Times This book, with its bold graphics and bright colors, is like an invitation to eat at one of the best restaurants in the world. . . . I hope River Cafe London will change your life the way working at The River Cafe changed mine. --April Bloomfield, from the Foreword

An instant classic. . . . Those who know the original blue book--or landmark restaurant--will fall in love with it all over again. Those who don't have a surprise in store. . . . The River Cafe has always espoused the simple, ingredient-forward ways of the Italian kitchen; revisit it here and now in a book built to engage cooks for years to come. --Eater Practically perfect in every way. It is artistic. It has a story to tell. . . . It doesn't gussy up any of its food, which is a hallmark of the famous cafe on the Thames. . . . [These] Italian recipes are simple yet empowering. --The Washington Post The next best thing to having Ruth Rogers and Rose Gray in your kitchen. --Goop When Rogers Gray Italian Country Cookbook was published in 1995, it launched a food moment, the ripples of which are being felt to this day. . . . While the dishes at the fabled restaurant were flawless, the published recipes were . . . rather loosey-goosey. This stunningly designed edition corrects that, as the recipes have been tested and updated. Like the restaurant, they feel as vital as ever. --Christine Muhlke, Bon App tit [A] lovingly curated collection of favorites. --The Wall Street Journal River Caf London distinguishes itself as something worthy of both display and dinner-making. . . . Indeed, it might be worth getting a copy for the kitchen and the coffee table. --T Magazine An intriguing mix of updated classic recipes from the restaurant and 30 new ones like ravioli with ricotta, raw tomato and basil--all of which are refreshingly straightforward in their tone. With art direction by Michael Nash Associates, which balances vintage menus drawn or painted on by artists who frequent the restaurant, with black and white photos inside the space, and crisp shots of food, the book belongs as much on a coffee table as it does in the kitchen. --Food & Wine A vibrantly designed celebration of the restaurant's 30th anniversary. --Melissa Clark, The New York Times This book, with its bold graphics and bright colors, is like an invitation to eat at one of the best restaurants in the world. . . . I hope River Cafe London will change your life the way working at The River Cafe changed mine. --April Bloomfield, from the Foreword

Author Information

Ruth Rogers and Rose Gray (1939–2010) founded the River Cafe in 1987. Sian Wyn Owen and Joseph Trivelli, both head chefs at the River Cafe, have worked in its kitchens for more than sixteen years.

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