Ritz Paris: Haute Cuisine Hardcover – 3 Oct 2011
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"The history of the storied dining room under the two founders and its current status under celebrated chef Michel Roth, is the subject of this tasteful tome. The book is also filled with gorgeous photography and sumptuous recipes from the Michelin-star establishment, such as chicken ballotines filled with foie gras and sweet-and-sour Mirabelle plums. Don't miss desserts like a Ritz-style vanilla mille-feuille." "Luxe Crush Atlanta"
About the Author
Michel Roth is one of the world's most decorated chefs. He has been awarded the Prix Taittinger, the Prix Escoffier, Meilleur Ouvrier de France, the Bocuse d'Or, and two Michelin stars for the Ritz's L'Espadon restaurant. Jean-Francois Mesplede is former director of the Michelin Guide to France. PaulBocuse has held three Michelin stars since 1965. Grant Symon's photographs have appeared in "Uncooked "(nominated for James Beard and IACP awards), "Egg" (winner of an IACP Design Award), and "Vegetables by Forty Great French Chefs."
Top Customer Reviews
Ritz Paris: Haute Cuisine really does take top marks.
This over-sized padded-cover book is a celebration of the grand culinary tradition of the Ritz Paris.
Its not only the amazing recipes but it goes into great detail with fascinating histories of Cesar Ritz, Auguste Escoffier and Current Chef De Cuisine Michel Roth.
Cesar Ritz was one of history's greatest hoteliers and created the world-renowned restaurant L'Espadon with the help of famed chef Escoffier.
Michel Roth is now at the helm of this Michelin two-star restaurant.
There are 60 recipes including amazing clear pictures.
The chapter headings are Appetizers, Shellfish, Meat and Poultry, Game, Desserts and the Classics.
For serious chefs or the food loving adventuring sorts who are fearless when faced with making mousseline or lemon-thyme foam, and have access to ingredients such as tetragonia (exotic spinach), then this is also a working cookbook.
Beautifully photographed the food presentations are awe-inspiring and at times unbelievable:
Is that really macaroni stuffed with black truffles, sliced into disks, molded inside of an egg, steamed, then gently prodded out to sit upright like some polka-dotted sea creature?
This is not a cookbook for your average home cook, but it is a feast for the eyes and fodder for dreams.
You will not see this type of tomb in your local W.H.Smiths its incredible..
Most Helpful Customer Reviews on Amazon.com (beta)
The adventurous who forge ahead and buy this book sight unseen will sample an assortment of recipes, published for the first time, that have made Michel Roth the "most decorated chef of his generation", earning him two Michelin stars for his cuisine at L'Espadon, the legendary restaurant of the Ritz Paris, along with numerous awards including the Bocuse d'Or, the Pierre Taittinger International Culinary Prize and the coveted title of Meilleur Ouvrier de France.
However, from the point of view of the average home cook, the recipes are often too elaborate and time consuming to prepare. Some ingredients are difficult to find, even if they're often found in restaurant menus - quail, rabbit, nettles and truffles, for example. Granted, this is "haute cuisine" - you really cannot expect anything less.
This is probably the reason the book is not searchable online like most cookbooks. For a preview, you'll find an online video of the contents posted on YouTube (under "Ritz Paris Haute Cuisine Recettes de Michel Roth"). Not ideal, but worth looking at before you buy as the book will arrive perfectly presented in plastic shrink-wrap. Meaning, you'll either love it or hate it, but once opened, you won't be able to return it if the content is too high end or complex.
Yes, this hotel is where all haute cuisine started. Yes, this is a 2 michelin star restaurant. And yes, this is a chef's cookbook for professional chefs, not for home cooks. As a professional chef, I must say I should have invested this amount of money on 2 books. This is one of the most disappointing book I have in my cookbook collection.
These group of photographer and authors have done some wonderful jobs on several books launched before but there is one book they wrote as bad as this one. Look at the bookstore before you buy it. Read several recipes in detail, you will see the faults everywhere but it is useful book otherwise.
Whoops, but wait a minute.... then what's the purpose of this book? And why would you buy it?
Why have recipes, which imply someone's going to follow them and cook something, if all the book is ever going to do is sit on your coffee table to try to impress your friends that, well, perhaps, that you know there is a hotel in Paris called the Ritz and their restaurant is famous, and that by you having this book, you have some Class by Association, or something.
If I want a coffee table book, I'd rather have something like nice pictures of Italy, or gardens, or paintings or something. It seems kind of stupid to have a book of recipes sitting there instead. What do you expect your guests to do, whip out the set of professional chef's knives they brought with them and immediately proceed to take over your kitchen and concoct something from this book? Are they going to study and analyze the list of ingredients? How absurd.
Another food book to make money for the authors, and for no other discernable purpose. You'll go through it once, and never refer to it again.