Everyone knows about the glamour of the Ritz London and its dining room's fine food that has delighted so many A-list celebrities over the years. From roast scallops bergamot and avocado to saddle of lamb belle epoque, this book shows you how to cook 100 seasonal recipes that reflect the glory and style of this remarkable hotel. The dishes include fish, shellfish, meat, poultry and game and the decadent desserts range from mousses and ice creams to pastries and souffles. Just wait until you try the aromatic steamed native lobster, ginger broth and lime jelly or the roasted fillet of venison, braised red cabbage and sauce grand veneur.
Everyone knows about the glamour of the Ritz London and its dining room's fine food that has delighted so many A-list celebrities over the years. From roast scallops bergamot and avocado to saddle of lamb belle epoque, this book shows you how to cook 100 seasonal recipes that reflect the glory and style of this remarkable hotel. The dishes include fish, shellfish, meat, poultry and game and the decadent desserts range from mousses and ice creams to pastries and souffles. Just wait until you try the aromatic steamed native lobster, ginger broth and lime jelly or the roasted fillet of venison, braised red cabbage and sauce grand veneur.
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Everyone knows about the glamour of the Ritz London and its dining room's fine food that has delighted so many A-list celebrities over the years. From roast scallops bergamot and avocado to saddle of lamb belle epoque, this book shows you how to cook 100 seasonal recipes that reflect the glory and style of this remarkable hotel. The dishes include fish, shellfish, meat, poultry and game and the decadent desserts range from mousses and ice creams to pastries and souffles. Just wait until you try the aromatic steamed native lobster, ginger broth and lime jelly or the roasted fillet of venison, braised red cabbage and sauce grand veneur.
Everyone knows about the glamour of the Ritz London and its dining room's fine food that has delighted so many A-list celebrities over the years. From roast scallops bergamot and avocado to saddle of lamb belle epoque, this book shows you how to cook 100 seasonal recipes that reflect the glory and style of this remarkable hotel. The dishes include fish, shellfish, meat, poultry and game and the decadent desserts range from mousses and ice creams to pastries and souffles. Just wait until you try the aromatic steamed native lobster, ginger broth and lime jelly or the roasted fillet of venison, braised red cabbage and sauce grand veneur.
Last updated at 14/11/2024 19:40:00
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originally posted on booktopia.com.au
originally posted on booktopia.com.au
originally posted on booktopia.com.au
| Imprint | Mitchell Beazley |
| Pub date | 06 Sep 2018 |
| DEWEY edition | 23 |
| Language | English |
| Spine width | 27mm |
Updated 1 day ago
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| Imprint | Mitchell Beazley |
| Pub date | 06 Sep 2018 |
| DEWEY edition | 23 |
| Language | English |
| Spine width | 27mm |
