Marking The River Cafe's momentus 30th birthday, River Cafe 30 features 120 recipes from across three decades of bold and accomplished Italian cooking at the iconic London institution. From modern updates to some of the best loved recipes from the first River Cafe cookbook to 30 new recipes and plenty of stories and tips from Ruth Rogers throughout.
Maccheroni con la Trippa – A traditional savonese soup uniting maccheroni pasta, tripe, onion, carrot, sausage, "cardo" which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oil to help make it satisyfing. Tomato may be added but that is not the traditional way to make it. (Traditional ingredients: brodo di gallina o cappone, carota, cipolla, prezzemolo, foglie di cardo, trippa di vitello, salsiccia di maiale, maccheroni al torchio, vino bianco, burro, olio d'oliva, formaggio grana, sale.)
But (drumroll please) the winner for me is Marc Vetri's Rustic Italian Food. Every one of his Philadelphia restaurants puts out the sort of Italian food that I want to eat all of the time: simple and elegant, with big, true flavors that showcase not only his passion for all things Italian but also do justice to the top tier ingredients that he sources. Rustic Italian Food is a guide for home cooks to replicate Vetri's unique and really wonderful take on Italian cooking at home. His Rigatoni with Swordfish, Tomato, and Eggplant Fries really is what Sicilian food is all about. Vetri just gets it."—Caroline Russock, Cook the Book editor
End your meals, the Italian way! Panna cota is dessert is made with gelatin, cream and milk. Chilled and served with chopped pistachios garnishing. Panna Cotta, in Italian, means 'cooked cream.' This is a very easy and quick dessert to prepare for a party at home. With just a handful of ingredients, you can have this Italian delicacy and relish away!
This book is not so much about traditional recipes as it is about recipes developed by Marcella herself in an Italian style. Hazan goes into detail about how the recipes were created and the particular styles and methods used in each. The detailed instructions and descriptions make this book easy to follow, enjoyable and informative. The 12 full colour photo pages make it fun to look at, too.

But (drumroll please) the winner for me is Marc Vetri's Rustic Italian Food. Every one of his Philadelphia restaurants puts out the sort of Italian food that I want to eat all of the time: simple and elegant, with big, true flavors that showcase not only his passion for all things Italian but also do justice to the top tier ingredients that he sources. Rustic Italian Food is a guide for home cooks to replicate Vetri's unique and really wonderful take on Italian cooking at home. His Rigatoni with Swordfish, Tomato, and Eggplant Fries really is what Sicilian food is all about. Vetri just gets it."—Caroline Russock, Cook the Book editor


“How we cling to our myths, we English”. The year is 1963, and in the intro to the first Penguin edition of this venerable tome, David is describing the disdain with which her countrymen viewed the culinary cultures of both France and Italy when she set about writing it, in 1954. Research for the book elicited in her a potent sense of discovery, and incredulity: “How wrong they had been, from Mrs Beeton down to my own contemporaries. Where had they been looking? Had they been looking at all?” Given the entrenched supremacy of Italian cookery on our contemporary menus – and the ubiquity of this book on our kitchen shelves – it borders on surreal to think there was a time, pre-David, when we might have been so collectively deluded. The four books that follow here can each be described as definitive, and best-selling, but one suspects they’d be neither, in this country, were it not for Elizabeth David and her ability to find gold, and, with such compulsion, to share it.
Specialised in Italian cuisine, Theo Randall is currently head chef at Theo Randall at the Intercontinental Hotel London Park Lane. My Simple Italian showcases Theo's favourite Italian dishes that he enjoys cooking at home when he's not working in his restaurant. He focuses on what he loves best - a few top quality ingredients making perfectly balanced flavour combination - and offers over 100 recipes with simple methods that work in a home kitchen.

"This book by Diane Seed completely changed how I approach pasta. Before, I just assumed that the more ingredients stuffed into a sauce the better it had to be. Also, if you cooked those ingredients for a long, long time, it'd get better after each passing minute. But Diane Seed taught me restraint and economy. It's all about taking a few ingredients, mostly vegetables, and letting them shine. Cook them too long and they lose their essence. I'd always heard that there were hundreds of kinds of pasta, but this book taught me that there are just as many sauces. Favorite recipe: Spaghetti Alla Boscaiola, which you can find on Serious Eats here."—Nick Kindelsperger, Chicago Editor and Dinner Tonight columnist
The Chiappa sisters grew up in Wales in the heart of a close-knit Italian community where food was always at the centre of family and social gatherings. Whether searching for porcini in the hills near their parents' home, making pasta with the whole family, or sharing food at the annual Welsh-Italian summer picnic, they have been immersed in the Italian way of cooking all their lives. Here they share their cherished family recipes, including all the pasta dishes featured in their Channel 4 series.
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