Head of Fantastic Food at Abel & Cole
Simplicity is what the River Café is all about. It’s also what I love about the layout of this book: it's so clean, clear and focused. The best part, of course, is the recipes. This book is packed with gems I make, and will continue to make, over and over again. My favourite recipe from The River Café Cookbook is Asparagi con Uova. It has five ingredients: blanched asparagus, egg yolks placed at their tips, then warm butter is poured over the top, and it's finished with Parmesan, salt and pepper. It's the perfect example of how they let beautifully sourced ingredients speak for themselves.
Editor and writer
The quantities are ridiculous, the instructions sparse but nonetheless this book is brimming with charisma, and it contains some of the finest dishes of the last 50 years. Halve the quantities for the desserts and they'll work just fine (even the infamous Chocolate Nemesis) – without being so heartstoppingly expensive.
Chef and owner of Gauthier Soho
The River cafe is probably my favourite restaurant in London. The complete opposite of what’s trendy right now, the simple a la carte menus focusses in a beautifully un-teachy way on giving the customer what they want to eat. The book is exactly same, and my family adores the chocolate nemesis cake, too.
Novelist, cook and food blogger
When I bought River Café Blue, I cooked my way through it dish by dish. Suddenly Italian food was greater than pizza and spag bol. But it was the bruschetta that astonished me: glamorous toasties really, but they fired my imagination and for a year we lived off bruschetta.
Chef and Author
I love Rose and Ruth's cooking. They changed the face of cooking in London and so much produce is available here now because of their work. It still feels timelessly modern and relevant. Visually, for me it is one of the strongest cookery books of all time.
With this book Rose and Ruth compiled their first few years experience of opening one of the UK’s most significant restaurants. They ushered in a new era of simple but accomplished cooking that was to influence a generation of cooks.
To be honest I didn't think that much of [this and its sequel] when they were released but over time I've grown to really enjoy cooking the recipes on a regular basis . Sign of a great book in my opinion.
Food writer and blogger
Used and used and loved. Often the first book I turn too when I am feeling dull in the kitchen and want inspiration. Joyful food. Also my favourite book in terms of photography and style.
Chef, food writer and Masterchef winner
I went to the River cafe on a first date, many years ago and whilst I couldn't tell you much about the date, I could tell you everything about the food. Simple, delicious, genius.
I have a large selection of Italian cookbooks. This one I couldn’t be without. I think I’ve now memorised all the recipes but still like having it in my collection.
A substantial tome celebrating the simple yet flavour-bursting, Italian-inspired recipes that made The River Café famous worldwide.
I bought this book for my wife 1 day before she gave birth to our first daughter. Bad move, good book though.
A wonderful book about a wonderful restaurant. The recipes, photography, layout and prose are all spot on.
Hotelier, designer and cookbook author
One of my first cookbook purchases. Easy recipes that are super delicious.
Food and wine writer
Despite 'that' cake still a marvellous, amazingly influential book
Food presenter, writer and eater
Everything is delicious is in!
Chef, writer and broadcaster
Author and writer
Director, Sauce Management
Writer, broadcaster, and food anthropologist
Founder, Jenius Social
(Formerly) Operations Manager at Keith McNally restaurants in NYC
Cook and food writer
Food industry consultant
Editor in Chief for Vogue Living Australia and judge on The Block
Chef-owner, Violet Cakes
Publishing Director – Illustrated Books, Penguin Random House Australia
Cook and restaurateur
Blogger, The Little Loaf
Designer and art director
Restaurateur, writer, broadcaster
Creative Partner at Here Design
Head Chef at Mildreds
Owner of the Forman businesses
Teacher and writer
Founder of Leiths Group, food writer and author
Food Columnist, The New York Times