EAN: 9781784724962

THE RITZ LONDON - JOHN WILLIAMS THE RITZ HOTEL ...

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.

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