The River Cafe Look Book: Recipes for Kids of all Ages

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An idea started to form about how to create something that felt less infantalising – and more exciting. In this new title Rogers, accompanied by the River Cafe’s current co-head chefs Sian Wyn Owen and Joseph Trivelli, set out to educate a new generation of home cooks, with a book that’s equally well suited to children as it is to adult beginners. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Each pair features one of the fifty recipes in the book, accompanied by non-food image, which reflects the recipe photo in some way, making you think about the colours and textures of the food. Tatler goes backstage with principals Matthew Ball and Mayara Magri who will be dancing the roles of the young lovers Kitri and Basilio in Don Quixote.

After trying to create step-by-step lessons about how to master kitchen basics (“boil a tomato, peel it carefully, remove the seeds”), Rogers and her team decided there had to be another way forward beyond having “a recipe on the left, a photograph on the right.Lady Rogers CBE, who co-founded The River Cafe with the late Rose Gray in 1987, has never been one to follow convention. Pointing to a plate of penne all’amatriciana, displayed opposite a photo of a riding school, he notes, ‘My daughter said, “I know why you put that there.

Our latest cook book The River Cafe Look Book; Recipes for Kids of all Ages by Ruth Rogers, Sian Wyn Owen and Joseph Trivelli. Cut flush and beautifully printed in Italy, every single page is a different colour, fronted by a rainbow cover designed by Michael Nash Associates and emblazoned with the playful title: The River Cafe Look Book: Recipes For Kids Of All Ages. I have to admit I missed these references at first and they are really helpful so the book is useful as a cookery book as well as an art book!If I have one piece of advice for anyone setting up on their own,” she says, “it is just: start small. 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 (the parcels should be seared “in a hot pan so they don’t stick” before going into the oven). So we thought maybe we could do the same kind of thing with food, pair of photographs together – the look book. After 35 years and a roster of cookbooks, there had been plans in the works for some time for the next River Cafe book to be aimed at a different kind of audience. This was an idea as relevant to adults (particularly novice cooks) as it is to children, with the book’s subtitle, ‘for kids of all ages’, about finding playfulness and adventure in cooking – whether you’re nine or 90.

The River Cafe Look Book is a new cookery book from the acclaimed London restaurant that Ruth Rogers CBE launched with Rose Gray in 1987. Anna Tobias worked in Ruth Rogers’s River Cafe in two spells, before opening Cafe Deco, a room of her own in Bloomsbury, a couple of years ago. Later, they say: when I worked with you my biggest problem with the day was making my ravioli thin enough to see through. Co-head chefs Sian Wyn Owen and Joseph Trivelli have each worked at London's River Cafe for over 20 years.This highly anticipated cookbook is more accessible than any other to have come from the kitchen of Ruth Rogers' legendary Michelin-star restaurant The River Cafe, set on the banks of the Thames in London. Her love of Italian food was nurtured when she married Richard and came under the culinary influence of his formidable mother, Dada, who grew up wealthy in Trieste.

But [the photographer] Matthew Donaldson and I thought perhaps you could do a book that works for 12 year olds and 82 year olds.

As Ruthie says, flicking through the opening pages, ‘I dedicated it to Richard,’ pointing out the inscription to her husband, ‘who taught us to look’. After trying to create step-by-step lessons about how to master kitchen basics (“boil a tomato, peel it carefully, remove the seeds”), Rogers and her team decided there had to be another way forward beyond having “a recipe on the left, a photograph on the right”. Ultimately, the team’s inspiration came via Rogers’s late partner, the celebrated architect Richard. Like the visual links running through the pairs of images, The River Cafe Look Book first proffers an initial invitation to cook, then follows that thread of intrigue through the process to completion, so that ‘anybody who picks it up might want to try and cook something and enjoy cooking something and then enjoy eating that thing,’ says Matthew.