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.
