This should have been the River Cafe cooks' first book instead of their fifth because it really is easy and authentically Italiantoo.
In 19 short sections, weare told how to grill a Florentine steak, fresh scallops or radicchio, how to mix bread and tomatoes for an antipasto, and how a roast chicken is delicious with nutmeg and prosciutto.
Although the cooking skills needed here are minimal, some recipes call for exotic ingredients (zucchini flowers, fresh porcini mushrooms) that are not readily available. The authors do try to give a stockist list which is good as far as it goes, and there is a helpful store cupboard compendium, together with suggestions about how to, for example, peel tomatoes or prepare dried cannellini beans.
The book, as always, is beautifully designed and conceived and, yes, I would buy it like a shot.Order River Cafe Cook Book Made Easy today
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I've seen the light: How a dark and gloomy kitchen in the Scottish Borders was reconfigured for 21st century livingWhen a family home passed to a new generation, Guild Anderson was asked to create a kitchen suited to modern living.
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Once threatened with extinction, the peregrine falcon has made a remarkable comebackIn the latest instalment of Mark Cocker's 'Winging it' column, he looks at the peregrine, a bird of prey with astonishing speed and super strength.
