The Ritz London by John Williams

The Ritz London by John Williams

The first cookbook from chef John Williams, his Michelin-starred dining room at The Ritz, and the acclaimed Palm Court and Rivoli Bar.

When you look at the dishes in this book, the photographs - it's beyond beautifulYou wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.

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. - 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

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).

SKU	Unavailable
ISBN 13	9781784724962
ISBN 10	1784724963
Title	The Ritz London
Author	John Williams
Condition	Unavailable
Binding Type	Hardback
Publisher	Octopus Publishing Group
Year published	2018-09-06
Number of pages	240
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.