This memoir of the author’s brief sojourn working at a café and auberge in Corsica is populated with a questionable group of locals, fugitives, and escapists during the Algerian and Vietnam Wars.

This is a story of a small boy left in charge of his little sister. Joe is so busy playing his favourite game of Creepy Crawly Cafe, that he forgets all about his sister, Amy. The story evokes the poignancy of her disappearance and the happy relief of finding her.

With River Cafe Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the easy recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great Italian dishes that are bursting with flavour and style. To complement this new concept, the cookbook has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River Cafe 'graduates' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous Italian food, but now it's even easier.

Ruth Rogers and Rose Gray have an unswervingly clear vision of how food should be cooked: they take immense care over the ingredients and cook them as simply as possible. But one vitally important element in the art of preparing good food is one which we have increasingly lost sight of: seasonality. If you cook food in its right season it will inevitably taste better. And that's what River Cafe Cookbook Green is all about. Divided into months, the twelve chapters look at which vegetables, herbs, leaves, fungi and fruits are at their best at any given time, with information on how they are grown, which varieties to select and how to prepare them. The focus is also on organic produce, something in which Ruth and Rose have come to believe passionately. Meat and fish recipes are certainly included in the book, but the emphasis here is much more on vegetables, pasta recipes etc, in line with the way we are increasingly eating today. Fully illustrated throughout, and even larger than before, this cookbook is an education as well as a culinary treasure-trove.

Thirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its innovative Italian food. Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from their West London kitchen, which won a Michelin star in 1998 and has kept it ever since. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.

A stunning Italian cookbook collecting 120 recipes from the legendary restaurant that sets “the benchmark for Italian food outside of Italy" (Eater). At the River Cafe in London, Ruth Rogers and her co-founder, Rose Gray, helped to shape the way we eat, trained a new generation of chefs, and, with their best-selling cookbooks, transformed the way we prepare Italian food at home. Now, with River Cafe London, Ruth and her restaurant’s head chefs, Joseph Trivelli and Sian Wyn Owen, invite you to join them in marking thirty years of memories and good food—the simple, high-quality Italian cooking that River Cafe has been providing since 1987. Here are 120 recipes for incomparable antipasti, primi, secondi, contorni, and dolci—both revised and updated favorites from Ruth and Rose’s first cookbook, as well as thirty new classics from their menus today: Ravioli with Ricotta, Raw Tomato, and Basil; Spaghetti with Lemon; Risotto Nero with Swiss Chard; Pork Braised with Vinegar; and, of course, their famous Chocolate Nemesis cake. River Cafe London also incorporates Ruth’s memories of the restaurant’s storied history and of its founding: unseen archive images; careful cooking tips and hand-drawn illustrations; new photography by Jean Pigozzi and Matthew Donaldson; and bespoke menu designs from the restaurant’s many artist friends. This beautiful cookbook encapsulates the essence of the restaurant and its food—and is a must-have for all food lovers to cook from time and again.

This series of delightful storybooks is a flexible resource designed to help teachers engage and motivate young learners in the classroom. They are an ideal way to support children in the early stages of learning English. Teacher's Books and Audio Cassettes/CDs make the Storybooks simple to use: the Teacher's Books cover the entire level and include step-by-step teaching notes with ideas for classes of different ability, photocopiable worksheets, and 'If you have time' sections suggesting original ideas for games and activities. The Audio Cassettes/CDs feature all the titles in each level read aloud, exposing children to different voices while they have fun listening to the dramatisations. At levels 3 and 4 selected titles are designed to be read as a play. Watch your pupils' confidence in English grow as they act out the stories together!

The Rose Bakery is a small Anglo-French restaurant, shop and bakery tucked away in a street near the Gare du Nord in Paris. This book introduces this hidden gem and the philosophy and style of its creator, including recipes for 100 of Rose Bakery's most popular dishes.

THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.

Ruth Rogers and Rose Gray have created yet another superb recipe book taking easy Italian cooking even further. River Cafe Two Easy has been written in the same clear, accessible style and is complimented by vibrant photography and a fresh and striking design. River Cafe Cook Book Easy pioneered a new approach to cooking and eating. Taking account of today's frenetic lifestyles, Ruth and Rose set out to dispel the notion that stylish and healthy food meant spending hours in the kitchen. In this cookbook, they have gone even further towards taking the hassle out of midweek cooking and weekend entertaining and have made it even easier to create delicious and nutritious Italian meals in moments. They offer us a selection of delightfully simple mozzarella recipes, easy-to-assemble salads, perfect pasta, grilled meat and fish recipes, and cakes and puddings for those special occasions that do not rely on hours of slaving in the kitchen but on the wonderful flavours created by the combination of fresh, readily available ingredients. With easy recipes ranging from Potato and pancetta soup and Tomato, dried porcini and parmesan pasta to Lemon and almond tart and Pannacotta with chocolate, this book will have you planning tomorrow's meals before today's have been digested.