"River Café Cook Book Two, published in 1997, reflects our decision to install a wood-fired oven in the restaurant. The recipes are for home cooking, suggesting you can achieve the same results on the low rack of the oven by roasting or baking meat, fish, vegetables and fruits at high temperatures. There are also recipes which use slow-roasting for up to 12 hours at low temperatures. Desserts include a River Cafe staple, panna cotta with grappa and fresh raspberries." Signed copies are available at the restaurant.

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