<p>With <i>River Cafe Cook Book Easy </i>Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recog
River Cafe Cook Book Easy
β Scribed by Rose Gray, Ruth Rogers
- Publisher
- EBURY PRESS
- Year
- 2003
- Tongue
- English
- Leaves
- 274
- Category
- Library
No coin nor oath required. For personal study only.
β¦ Synopsis
With the River CafΓ© Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative recipes even more accessible to those who love good food but have little time to prepare it. Recognizing that the key to quick cooking is often in the ease of buying the ingredients, the recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store-cupboard essentials. Rose and Ruth then take you through simplified steps to cook great dishes that are bursting with flavour and style.
To complement this new concept, the book has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River CafΓ© βgraduatesβ β most famously Jamie Oliver β you can learn the secrets of cooking fabulous food, but now itβs even easier.
π SIMILAR VOLUMES
<p>The first River Cafe Cook Book was a publishing phenomenon, winning both the Glenfiddich Food Book of the Year and the BCA Illustrated Book of the Year Awards. As wellas the innovative, striking design of the book, the appeal also lies in the exquisite simplicity of its food. A sophisticated re-i
<p>Ruth Rogers and Rose Gray have an unswervingly clear vision of how food should be cooked: they take immense care over the ingredients and cook them as simply as possible. But one vitally important element in the art of preparing good food is one which we have increasingly lost sight of: seasonali
<p>Ruth Rogers and Rose Gray have an unswervingly clear vision of how food should be cooked: they take immense care over the ingredients and cook them as simply as possible. But one vitally important element in the art of preparing good food is one which we have increasingly lost sight of: seasonali
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