The Ritz London: The Cookbook by John Williams (English) Hardcover Book

The Ritz London

by John Williams, The Ritz Hotel Limited

The first cookbook from chef John Williams, his Michelin-starred dining room at The Ritz, and the acclaimed Palm Court and Rivoli Bar.

FORMAT Hardcover LANGUAGE English CONDITION Brand New

Publisher Description

'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' "Menu Surprise" for the first time ... Extraordinary standards.' - British GQ'[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AATHE RITZ: THE QUINTESSENTIAL COOKBOOK is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle epoque and Grand Marnier Souffle, and is divided into the four seasons: spring, summer, autumn and winter.The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen souffles. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home.Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.

Notes

John Williams draws on the Michelin-starred work of his dining room at The Ritz to reveal one-hundred sophisticated and impressive recipes, with particular highlights including roast scallops bergamot and avocado, and saddle of lamb belle epoque.

Author Biography

Executive Chef, John Williams has overseen The Ritz restaurant since 2004. The son of a Tyneside fisherman, today he is one of the most respected chefs in Britain. He is a humble man who, as a teenage chef, came from England's north-east to London, propelled by an ambition to cook for 'very special people'. That dream has long been realised: John's food is relished by royalty, and savoured by presidents and prime ministers. His career includes seventeen years in the kitchens of Claridge's.John has received numerous honours during his time at The Ritz, including a Michelin star (in 2016), an MBE and a Chevalier de l'Ordre du Merite Agricol (the first British chef to receive such an honour).

Review

When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.As sumptuous as Williams's exquisite cooking, this is a magnificent volume. And a fitting tribute to one of the world's great restaurants. The recipes aren't simple but this is one of those books to immerse yourself in. Five-star brilliance. - Mail on SundayLess a classic cookbook than a contemporary guide to gracious living... Subdividing its contents into four seasons, each is introed with a classic cocktail, and there are contributions from The Ritz's stellar staff. But really this is Williams's show, a masterclass in munificence... - British GQA real tour de force ... Definitely the stand-out recipe book of the year for me. - The CatererJohn Williams's food at the Piccadilly institution is revered. Now it has brought out the cookbook so you can recreate the magic at home. - ES MagazinePart technical recipe book, part memoir. There are Williams's memories of growing up in South Shields, the son of a trawlerman, who accompanied his mother on shopping trips to the butcher and developed a precocious taste for tripe and Jersey Royals. As for the recipes, certain classics are within the range of the dinner-party cook (salt-baked celeriac, for instance, or venison Wellington). - TelegraphA work of art, full of recipes exactly as they are made in the Ritz kitchen, beautifully photographed by John Carey. Marvel at the sheer amount of work and skill that goes into each dish, the processes and the perfectionism - and maybe start with the recipe for scones on page 112. - hot-dinners.com... As an exemplar of classic and timeless dishes, it is an invaluable book that lets the reader peer behind the screen of one of the capital's most enduring institutions. For Williams' anecdote on the eating habits of the late Margaret Thatcher, it is worth the cover price alone. - Big Hospitality

Long Description

'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' "Menu Surprise" for the first time ... Extraordinary standards.' - British GQ '[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph 'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide ' John's remarkable career is an example to anyone who wants to become the very best in the culinary world. ' - Andrew Oxley, Head of Hotel & Hospitality Services at The AA THE RITZ: THE QUINTESSENTIAL COOKBOOK is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle epoque and Grand Marnier Souffle, and is divided into the four seasons: spring, summer, autumn and winter.The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen souffles. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home.Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.

Review Quote

'Distinctive cookbook... This upscale offering iswholly in keeping with its subject: elegant, carefully studied, and moreaspirational than practical.'-- Publishers Weekly

Promotional "Headline"

The first cookbook from chef John Williams, his Michelin-starred dining room at The Ritz, and the acclaimed Palm Court and Rivoli Bar.

Details ISBN1784724963 Author The Ritz Hotel Limited Pages 240 Publisher Octopus Publishing Group Year 2018 ISBN-10 1784724963 ISBN-13 9781784724962 Format Hardcover Publication Date 2018-09-06 Imprint Mitchell Beazley Subtitle The Cookbook Place of Publication London Country of Publication United Kingdom Media Book DEWEY 641.509421 Language English UK Release Date 2018-09-06 Illustrations 112 photographs Audience General NZ Release Date 2018-09-10 AU Release Date 2018-09-10

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TheNile_Item_ID:117749372;

• Condition: Brand new
• ISBN-13: 9781784724962
• Publication Year: 2018
• Format: Hardcover
• Language: English
• Book Title: The Ritz London: the Cookbook
• Item Height: 306mm
• Author: The Ritz Hotel (London) Limited, John Williams
• Publisher: Octopus Publishing Group
• Genre: Cookbooks
• Item Width: 222mm
• Item Weight: 1560g
• Number of Pages: 240 Pages

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