The Ritz London
The Cookbook
John Williams author The Ritz Hotel Limited author
Format:Hardback
Publisher:Octopus Publishing Group
Published:6th Sep '18
Should be back in stock very soon
This exquisite cookbook showcases the culinary artistry of The Ritz London, offering 100 recipes that reflect seasonal elegance and fine dining traditions.
In The Ritz London, renowned chef John Williams invites readers into the culinary world of one of the most iconic hotels in the world. This cookbook is not just a collection of recipes; it is a celebration of the artistry and elegance that defines dining at The Ritz. With 100 carefully curated recipes, each reflecting the opulence and seasonal ingredients that characterize the restaurant's menu, readers are offered a chance to recreate these exquisite dishes in their own kitchens. From sumptuous roast scallops with bergamot and avocado to a classic Grand Marnier soufflé, the book showcases a range of dishes suitable for both novice and experienced cooks.
The structure of The Ritz London is thoughtfully organized by the four seasons, allowing readers to explore seasonal cooking in a way that feels both accessible and inspiring. Each section begins with a classic cocktail, setting the tone for a dining experience that is as much about enjoyment as it is about culinary skill. Williams's personal anecdotes and reflections on his journey from South Shields to the kitchens of The Ritz add depth and warmth to the book, making it not only a cookbook but also a memoir of his culinary philosophy.
Accompanied by stunning photography that captures the beauty of each dish, The Ritz London serves as a visual feast. It encourages home cooks to immerse themselves in the art of cooking while providing practical tips and insights into the meticulous techniques that define fine dining. This book is a true homage to the legacy of The Ritz and a must-have for anyone looking to elevate their culinary repertoire.
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 HospitalityISBN: 9781784724962
Dimensions: 308mm x 224mm x 28mm
Weight: 1640g
240 pages