"The book, with its bold print, panels of colour and moving photographs, felt shocking. As did the recipes, which seemed both near and completely out of reach."
"One of the first things I made was linguine with crab, although not as the book suggests by boiling two large male crabs, but with ready-prepared crab from a fishmonger."
"My version very much depends on the genius River Cafe way of making an electric sauce of olive oil, minced red chilli and parsley, garlic and lemon, which sends shock waves through the crab."
The River Cafe Cookbook, published in 1996, has had a lasting impact on personal cooking experiences. The author recalls purchasing the book after a memorable lunch at the River Cafe, inspired by the restaurant's vibrant menu and atmosphere. Recipes from the book, such as linguine with crab, have been adapted over time, showcasing the author's evolving cooking style. The book's bold design and innovative recipes have transformed the author's approach to cooking, making some dishes favorites while others remain aspirational.
Read at www.theguardian.com
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