The River Cafè Cook Book – Rose Gray & Ruth Rogers
You always hear Chefs saying how their restaurant uses “locally sourced and seasonal ingredients” however Ruth Rogers and Rose Gray have been doing this forever. Back in 1987, they opened their infamous River Cafe, with only nine tables originally, as a lunchtime-only canteen for the architects and designers who worked in the converted Thames Wharf warehouse in Hammersmith. Similarly to when eating at the River Cafe, cooking from this book can be an expensive affair. Signature dishes like the nemesis chocolate cake require skip loads of the highest quality chocolate you can find. Then again just like eating at this magical place, cooking from its book should be for special occasions.