The Ritz London: The Cookbook - Couverture rigide

Williams, John; The Ritz Hotel (London) Limited

Couverture rigide

ISBN 10 : 1784724963 ISBN 13 : 9781784724962

Editeur : Mitchell Beazley, 2018

Synopsis

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 époque and Grand Marnier Soufflé, 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 soufflés. 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.

A propos du livre

À propos de l'auteur

In his role as the hotel's Executive Chef, John Williams MBE has overseen The Ritz Restaurant since 2004. The son of a Tyneside fisherman, today he is one of the most respected chefs in Britain, and his food is relished by royalty, savoured by presidents and prime ministers, and enjoyed by the great and the good.


Executive Chairman of The Royal Academy of Culinary Arts and a member of Le Conseil Magistral de Disciples d'Auguste Escoffier, his most recent accolades include a "Special Award" at the annual Catey Awards 2017, in recognition of his dedication to the industry, and he was named AA Chef of the Year Award 2017-2018. In 2005, Williams was the first British Chef to be conferred with a Chevalier de l'Ordre du Merite Agricol (CMA) by the French Government in 2005 and he was awarded an MBE in the New Year's Honour List by Her Majesty Queen Elizabeth II for his services to hospitality in 2008. Under his leadership, The Ritz Restaurant received a Michelin star in the Michelin Guide Great Britain and Ireland 2017 for the first time in the hotel's history.

À propos de la quatrième de couverture

The Ritz London: The Cookbook features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, 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 soufflés. 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.

Détails de l'édition

• Éditeur: Mitchell Beazley
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 1784724963
• ISBN 13: 9781784724962
• Reliure: Relié
• Nombre de pages: 240
• Coordonnées du fabricant: Mitchell Beazley; https://www.octopusbooks.co.uk/?s=Mitchell+Beazley; ; Carmelite House, 50 Victoria Embankment; London; EC4Y 0DZ; Royaume-Uni
• Personne responsable: Hachette Ireland; info@hbgi.ie; ; Milton Road; Didcot; OX11 7HH; Royaume-Uni