Plus, three simple pasta recipes to make now, courtesy of Ruth Rogers and team.
As it turns out, yes. Having already worked with photographer Matthew Donaldson on the previous iteration of the cookbook , Rogers joined executive chefs Sian Wyn Owen and Joseph Trivelli in trawling through Donaldson’s archives for pictures that could run alongside snaps of the River Cafe’s dishes.
Each shot is exquisite enough to hang on a wall , and makes you long to get into the kitchen, regardless of your level of experience. The 50 corresponding recipes in the “Cook” section, meanwhile, weave transferable lessons into foolproof instructions. A zucchini salad opens with guidance about dropping vegetables into cold water for 30 minutes to firm them up before peeling, while a wrapped monkfish dish is used to teach readers how to handle baking parchment .
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