AS SEEN ON TV As featured on ITV's 'Inside the Ritz' series '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.' - Graham
Norton '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.' - Tom
Parker Bowles, Mail on Sunday 'Less 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
GQ 'A real tour de force ... Definitely the stand-out recipe book
of the year for me.' - The Caterer 'John 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 Magazine
'Part 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).' - Telegraph 'A 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 'Distinctive cookbook... This
upscale offering is wholly in keeping with its subject: elegant,
carefully studied, and more aspirational than practical.' -
Publishers Weekly 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.
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