The Ritz London

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.