Cover image for The Ritz London : the cookbook / John Williams, MBE with James Steen ; photography by John Carey.
Title:
The Ritz London : the cookbook / John Williams, MBE with James Steen ; photography by John Carey.
ISBN:
9781784724962
Publication Information:
London : Mitchell Beazley, 2018.

©2018.
Physical Description:
240 pages : colour illustrations ; 31 cm.
Abstract:
"The Ritz London : the 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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Summary

Summary

'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 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.


Author Notes

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).


Reviews 1

Publisher's Weekly Review

Williams, executive chef at the Ritz London (established in 1906), hails from a humble background, but cooks haute cuisine. In this distinctive cookbook, he writes that he disavows the phrase "fine dining," in an introduction that ranges from Auguste Escoffier to Williams's upbringing as one of six children and the Sunday meat-and-potato lunches he helped prep. It's a long way from mint sauce made in a chipped bowl to tomato elixir with Parmesan foam, but Williams's down-to-earth touch allows him to bridge the gap, as with an "aromatic nage" of langoustines that brings back memories of the bags of fish his fisherman father lugged home. Still, readers are unlikely to attempt a deconstructed trifle with seven different components. Williams contributes essays on the likes of crafting a proper sauce for, say the poached veal cheek in a blanquette sauce ("We taste first with our eyes. The sauce should be shiny and glossy, with a sheen that glows"), and he shares thoughts from his staff throughout: the director of food and beverage discusses carving meat ("Good posture at the carving board leads to good carving") and the head hall porter shares memories of nearly 50 years at the hotel (the Queen Mother rested her "royal feet" on a stool when she came for lunch). As for the recipes themselves, Williams includes such restaurant favorites as the sea bass en croute, roasted guinea fowl, and the Mont Blanc for dessert. CanapAcs, items for afternoon tea, petits fours, and even some breakfast food, like kedgeree, are worked in. This upscale offering is wholly in keeping with its subject: elegant, carefully studied, and more aspirational than practical. (Oct.) © Copyright PWxyz, LLC. All rights reserved.