River Cafe London, Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Rogers, Ruth -- Read -- Imperial Library of Trantor

Log In

Or create an account ->

Imperial Library

Home
About
News
Upload
Forum

Help

Login/SignUp

Index

Cover Title Page Copyright Foreword Introduction Contents Antipasti

Ricotta al Forno Vignole Marinated Artichokes Raw Artichoke Salad Crab and Raw Artichoke Salad Bagna Cauda with Prosecco Bruschetta with Mozzarella and Spinach White Asparagus with Bottarga Butter Raw Porcini Salad Agretti with Tomato and Pangrattato Zucchini Trifolati Fig and Cannellini Salad Chickpea and Fennel Farinata Panzanella Red and Yellow Peppers, Anchovies and Capers Langoustines with Borlotti Beans Marinated Fresh Anchovies

Primi

Zuppa Zucchini Soup Pappa al Pomodoro Summer Minestrone Pasta e Fagioli Cannellini Bean Soup Ribollita Pumpkin Soup Pasta Fresh Pasta Ravioli with Ricotta, Raw Tomato and Basil Spaghetti with Lemon Linguine with Fresh and Dried Oregano Penne with Zucchini and Lemon Zest Trofie with Pesto Tagliarini with Asparagus and Herbs Tagliarini with Trevise Spaghetti with Bottarga Rotolo di Spinaci Quick Sweet Tomato Sauce Slow-cooked Tomato Sauce Penne with Cloe’s Quick Sausage Sauce Penne with Adam’s Slow-cooked Sausage Sauce Orecchiette with Broccoli Rabe, Anchovy and Pangrattato Rigatoni with Cavolo Nero and New Olive Oil Linguine with Crab Mezze Paccheri, Black Pepper and Langoustine Spinach and Ricotta Gnocchi Risotto Risotto with Amarone di Valpolicella Risotto with Roast Partridge Risotto with Porcini and Chanterelles Risotto Nero with Swiss Chard Nettle Risotto with Taleggio Risotto with Zucchini Flowers Pumpkin Risotto Chicken Stock Fish Stock Polenta Polenta Grilled Polenta

Secondi

Pesce Grilled Squid, Fresh Red Chile and Arugula Red Mullet with Capers and Clams Sea Bass Baked in Salt Poached Turbot Tranche Dover Sole with Capers and Marjoram Grilled Sea Bass Fillets Squid with Anchovies and Peas Roast Monkfish with Tomatoes and Oregano Ligurian Fish Stew Scallops with Sage and Capers Carne Beef Fillet with Salmoriglio Veal Shank Slow-cooked with Barolo and Sage Sweetbread Fritto Misto Marinated Grilled Lamb Pan-fried Calf’s Liver with Cavolo Nero Pork Cooked in Milk Braised Beef Fillet Pork Braised with Vinegar Bollito Misto Pheasant with Josephine Dore Roast Grouse with Pancetta Roast Pigeon Stuffed with Cotechino Salsa Bagnet Salsa Verde Salmoriglio Salsa di Dragoncello Salsa di Peperoncini Scottati Salsa di Peperoncini Rossi Salsa Calda d’Acciughe Salsa Fredda d’Acciughe Salsa Pasta d’Olive Salsa Rossa

Contorni

Braised Spinach with Peas Zucchini alla Scapece Artichoke Trifolati Chickpeas with Swiss Chard Beets with Capers and Thyme Melanzane al Pomodoro Melanzane al Funghetto Fava Beans and Pancetta Artichokes alla Romana Potato and Pancetta al Forno Green Beans with Parmesan Cannellini Braised Cavolo Nero Castelluccio Lentils Tuscan Roasted Potatoes with Artichokes Slow-cooked Fennel Toasted Tuscan Bread Salad Slow-roasted Tomatoes with Thyme

Dolci

Blood Orange Sorbet Lemon Tart Chocolate and Whiskey Ice Cream Vanilla Ice Cream Polenta, Almond and Lemon Cake Torta di Capri Pressed Chocolate Cake Pears Baked with Marsala and Cinnamon Grilled White Peaches with Amaretto Zabaglione Ice Cream Strawberry Sorbet Pear and Almond Tart Raspberry and Red Wine Sorbet Pear and Grappa Sorbet Campari Sorbet Espresso Ice Cream Lemon Sorbet Caramel Ice Cream Hazelnut and Ricotta Cake Mascarpone and Lemon Ice Cream Chocolate Nemesis

Index Acknowledgments

← Prev
Back
Next →

← Prev
Back
Next →

Chief Librarian: Las Zenow <zenow@riseup.net>
Fork the source code from gitlab.

This is a mirror of the Tor onion service:
http://kx5thpx2olielkihfyo4jgjqfb7zx7wxr3sd4xzt26ochei4m6f7tayd.onion