The Ritz London: The Cookbook

Excellent book. John Williams really deserves three stars from Michelin. Superb photos and the recipes work. That said - I am pro chef.

I’d love to dine at the Ritz, just for the whole experience. However, I live a long way from London and it’s unlikely to happen. But, this book is truly the next best thing. I bought the kindle version for an insanely silly 99p and on my iPad or fire device, it’s a great reading experience. I like the way John Williams has woven stories about his modest upbringing and interest in food into the fabric of this book. It makes the recipes really meaningful and interesting. What’s really surprised me is that some of the classic dishes are actually not too complicated to make. His love of food and cooking shines through on every page and with clearly set out recipes, it’s easy to achieve a perfect finished dish. There are plenty of photos showing the genuine Ritz version and I’ve really enjoyed experimenting with some new starters and the classic malt loaf. A fabulous book, of interest to anyone who enjoys cooking and a remarkable insight into the life of a modest but talented chef. Highly recommended.

The book is impressively bound and would look good on any coffee table. The recipes tend to be very upmarket with little regard for cost or time so if used would be for special occaisions. There is also plenty of facts about the hotel and chef if this interests you. We also bought the Claridges book, but this one although similar in content, is that it better presented.

No kitchen should be without this cook book. Looks as good as the recipes inside ! A little luxury.

A lovely interesting book to read which contains some great recipes to try out!

Reading through the reviews I noticed many reviewers were suggesting this book should be kept under the coffee table and only retrieved as a conversation piece owing to the perceived complexity of the posh dishes within its pages. That course of action would be a terrible travesty since the Ritz London cook book is a sublime cook book with easy to follow instructions. The first recipe I tried was the Ritz short bread. The resulting short bread was honestly the best thing I have ever made, The texture was perfect with just the right amount of crunch, and the taste was heavenly. This book is a culinary adventure, I can't recommend it highly enough.

I like the smart look of the cookbook, which is of course, expected of one of the finest establishments in the world. What am I using the product for ? - Cooking of course !!! I love to cook and I hope to emulate some of the world's finest chefs, so as to impress my friends. I'm sure I'll fail but at least I will have tried !!!!

As a retired very very average chef who sadly never worked in a high class establishment I can appreciate the complexity of the recipes in this book. Not recipes you would normally create at home yet for me I still have an enthusiasm for learning and I'm willing to try to replicate a dish or two however some of the ingredients would be hard to find and expensive. if you are a budding chef/cook or foodie it could be for you, I love it . I might add I downloaded the Kindle version for 99p....... 5 stars simply for the fantastic value

The first book did not arrive within the appointed time so raised the issue with Amazon (vendor) who immediately sent another, which was received in short order. Unfortunately, the Vendor did not provide tracking info and this caused a minor inconvenience. Now both books have arrived so will be returning one. The book itself I am told is fantastic and lives up to its billing.

Used a lot of recipes and enjoyed the book for it'self

This Book was purchased as a Christmas Gift after watching a TV program featuring the Ritz Hotel, London, in which John Williams, the Chef de Cuisine, was heavily featured. He came across as a vey talented, down-to-earth individual who had not lost his north-eastern roots nor his passion for his profession. This was what persuaded me to purchase the book. I was not disappointed. It is beautifully bound and presented and represents incredible value in this day and age. I would unhesitatingly recommend this tome to anybody, especially British ex-pats, who still have pride in what Britain's best Chefs can produce, to vie with the best cuisine on the planet.

The London Ritz is one of the world's most beautiful hotels and its stunning restaurant and magnificent Haute Cuisine is the jewel in the crown. This sumptuous book with its outstanding recipes and gorgeous photographs is a worthy tribute. My only complaint is that Mr. Williams cannot convert from metric to English units and his conversions are both always wrong and ridiculously inconsistent. Reading through the recipes, my instinct suggests using the metric measures. This flaw aside, this is a lovely volume that enables a vicarious journey to a great restaurant. It will serve to impress and inspire and provide many hours of browsing and, hopefully, cooking pleasure.

Quick delivery excellent