The Ritz London: The Cookbook

£30.00
ISBN
9781784724962
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The first cookbook from chef John Williams, his Michelin-starred dining room at The Ritz, and the acclaimed Palm Court and Rivoli Bar.
"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

"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

''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.
More Information
Weight 1.560000
Author Williams, John
Availability IP
Department Food and Drink
Format Hardback
ISBN 9781784724962
Pages 240
Published 06/09/2018
Publisher Octopus Publishing Group
Section Food and Drink
Size Unfolded 222x306mm
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