书名：The Ritz London: The Cookbook伦敦利兹酒店:烹饪书

作者：John Williams  

出版社名称：Mitchell Beazley

出版时间：2018

语种：英语

ISBN：9781784724962

商品尺寸：22.7 x 2.8 x 31.1 cm

包装：精装

页数：240（以实物为准）

'Distinctive cookbook... This upscale offering is wholly in keeping with its subject: elegant, carefully studied, and more aspirational than practical.' --Publishers Weekly

‘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

‘If you’re looking for a spot of refreshment on London’s Piccadilly, there’s nowhere like The Ritz...’ – Vogue

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.

In his role as the hotel's Executive Chef, John Williams MBE has overseen The Ritz Restaurant since 2004. The son of a Tyneside fisherman, today he is one of the most respected chefs in Britain, and his food is relished by royalty, savoured by presidents and prime ministers, and enjoyed by the great and the good.

Executive Chairman of The Royal Academy of Culinary Arts and a member of Le Conseil Magistral de Disciples d'Auguste Escoffier, his most recent accolades include a "Special Award" at the annual Catey Awards 2017, in recognition of his dedication to the industry, and he was named AA Chef of the Year Award 2017-2018. In 2005, Williams was the first British Chef to be conferred with a Chevalier de l'Ordre du Merite Agricol (CMA) by the French Government in 2005 and he was awarded an MBE in the New Year's Honour List by Her Majesty Queen Elizabeth II for his services to hospitality in 2008. Under his leadership, The Ritz Restaurant received a Michelin star in the Michelin Guide Great Britain and Ireland 2017 for the first time in the hotel's history.

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