The Ritz London - John Williams

. .

'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.' - Telegrap

Résumé :

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 ?poque and Grand Marnier Souffl?, and is divided into the four seasons: spring, summer, autumn and winter.

The recipes reflect the glorious opulence and celebratory ambience of The Ritz...

Biographie:
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 realized: John's food is relished by royalty (and often the Queen), and savored 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)....

Sommaire:

'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

The Ritz London: The Cookbook is the first book to share the recipes that are served in the restaurant today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle ?poque and Grand Marnier Souffl?, and is divided into the four seasons: spring, summer, autumn and winter.

The dishes reflect the glorious opulence and celebratory ambience of the dining room at The Ritz...