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Index
Title
Contents
How to Use This Ebook
Introduction
Through the Revolving Door
Spring
Cocktail & Canapé
French 75 with Crab & Apple Rolls
First Course
The Ritz Malt Loaf
Pea & Wild Garlic Soup
The Perfect Martini
Soft-boiled Gull Eggs, Asparagus, Broad Beans & Pecorino Foam
Fillet of Turbot, Baby Leeks & Morels
Main Course
Roasted Monkfish, White Asparagus, Green Olives
Dover Sole à la Meunière
Wild Sea Bass, Sentiments of the Sea
Canard à la Presse
Fillet of Beef, Braised Morels, Smoked Bone Marrow & Red Wine Sauce
Poached Chicken Champenoise à la Serviette
Sautéed Veal Sweetbreads, Almond Crumb, Wild Garlic with Madeira Sauce
Roasted Squab Pigeon Périgourdine, Beetroot
Cheese Course
Salt-baked Tunworth, Pear, Frisée Leaves & Caramelized Walnuts
Dessert
Vanilla Bavarois, Raspberry & Lemon Verbena
Ice Creams & Sorbets
Caramelized Pineapple, Honey Crémeux
Grand Marnier Soufflé
Hazelnut Semifreddo
John on… Sauces
Breakfast
Scrambled Eggs with Smoked Salmon
The Ritz Kedgeree
Summer
Cocktail & Canapé
Manhattan with Coronation Chicken Tuiles
First Course
Tomato Elixir, Parmesan Foam
Carpaccio of Scallops, Avocado, Crisp Crudités & Citrus
Dressed Crab, Cucumber & Caviar
Crayfish, Green Almonds, Angelica Confit
Wild Salmon, Oyster Custard, Radish
Aromatic Nage of Dublin Bay Prawns
Main Course
Native Lobster, Spiced Carrot & Verbena
John Dory, Rosecoco Beans, Lemon Curd & Capers
Arromatic Steamed Native Lobster, Ginger Broth & Lime Jelly
Churchill & The Ritz
John on… Cooking with Patience
Saddle of Lamb Belle Époque
Poached Bresse Chicken en Vessie
Cutlet & Fillet of New Season Lamb, Courgette & Basil Purée, Tomato & Olive
Cheese Course
Heritage Beetroot, Ragstone & Apple
Dessert
The Ritz Trifle
Escapism
Wild Strawberries with Elderflower & Meringue
Champagne Poached Peach, Champagne Cheesecake
Pink Grapefruit & Honey Ganache
Syllabub with Mirabelle Plums
Afternoon Tea
Tea
Sandwiches Palm Court
Scones
Exotic Mousse with Mango
Custard Mousse with Rhubarb & Ginger
The Ritz Shortbread
Autumn
Cocktail & Canapé
Negroni with Gougères
First Course
Zephyrs of Sole Tout Paris
Slow-cooked Duck Egg, Pomme Purée & Truffle
Jerusalem Artichoke Royale
Game Terrine
Terrine of Goose Liver, Damson & Pistachio Cake
Salt-baked Celeriac
Main Course
Sea Bass en Croûte
Carving & Slicing
Roasted Grouse with Blackberries, Ceps & Juniper
Poached Veal Cheek, Blanquette Sauce
Honey-glazed Duck with Lavender & Hay
Roasted Fillet of Venison, Braised Red Cabbage, Sauce Grand Veneur
Venison Wellington
Dessert
Douglas Fir & Lemon Verbena Cream
Tonka Ganache
Port-roasted Figs with White Chocolate & Fig-leaf Ice Cream
Crêpes Suzette
Petits Fours
Caramel Choux
Salted Caramel Chocolates
Financier
Pâte de Fruits
Macarons
Winter
Cocktail & Canapé
Classic Champagne Cocktail, Cornets of Smoked Salmon Moscovite
First Course
Caviar, Smoked Salmon & Blinis
Native Oyster, Seaweed Jelly
Mosaic of Game en Croûte
The Table
Wine
The Sommelier
Main Course
Braised Fillet of Brill, Lovage & Champagne Sauce
Roasted Woodcock “Fine Champagne”, Toasted Brioche
Roasted Guinea Fowl, Lovage, Jus Gras
Oxtail Cottage Pie
Braised Short Ribs of Beef, Shallot Purée
The Memories
Truffle
Agnolotti Périgord Truffle
Truffled Cambridge Cream
Truffle Baked in Brioche
Dessert
Exotic Fruit Cream with Coconut & Lime Sorbet
Mont Blanc
Vanilla, Chocolate & Hazelnut Ice Bombe, Hazelnut Dacquoise & Feuilletine
Chocolate Mousse Gâteau
Caramelized Apple Parfait, Nougatine & Calvados
Iles Flottante
Coffee Mousse, Marsala Jelly
John on…Fish, Shellfish & Margaret Thatcher
Basic Recipes
Cookery notes
John on… the Brigade in the Room
Index
Glossary
Acknowledgements/About John Williams
Copyright
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