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Ritz Paris: Haute Cuisine download epub

by Jean-Francois Mesplede,Carmela Abramowitz-Moreau,Paul Bocuse,Michel Roth


Epub Book: 1227 kb. | Fb2 Book: 1834 kb.

Jean-Francois Mesplede is former director of the Michelin Guide to France.

Jean-Francois Mesplede is former director of the Michelin Guide to France. 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. In an era when many first class hotels and restaurants are eschewing even tablecloths and proper staff attire in the interest of economy, it is comforting indeed to know that there are still a few enclaves of civilisation where haute cuisine is served in the manner it merits. As an avid collector of cookbooks, I was looking forward to receiving "Ritz Paris: Haute Cuisine. 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. Widely advertised as one of the most beautiful cookbooks ever created, it doesn't disappoint.

Michel Roth, Jean-François Mesplède. Carmela Abramowitz-Moreau (Translation).

By (author) Michel Roth, By (author) Jean-Francois Mesplede, Translated by Carmela Abramowitz-Moreau, Foreword . Jean-Francois Mesplede is former director of the Michelin Guide to France.

By (author) Michel Roth, By (author) Jean-Francois Mesplede, Translated by Carmela Abramowitz-Moreau, Foreword by Paul Bocuse, By (photographer) Grant Symon. 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.

Ritz Paris: Haute Cuisine. Written by Michel Roth and Jean-Francois Mesplede, Photographed by Grant Symon, Foreword by Paul Bocuse, Translated by Carmela Abramowitz-Moreau. This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men and is completed with sixty recipes.

Mornings at the Ritz Paris take on a different hue than ordinary ones, and mornings at L'Espadon offer all the prestige and refinement of the finest restaurants. Whether served in the gilded dining room or inside the glass-roofed winter garden, three styles of breakfast - American, Japanese and prestige - promise a beautiful start to the day.

Ritz Paris : Haute Cuisine. Jean-Francois Mesplede, Michel Roth. Jean-Francois Mesplede. At the age of thirteen, the young sommelier Cesar Ritz was summarily dismissed by his employer who told him he lacked the flair and talent to succeed in the hospitality business.

His co-author, Jean-Francois Mesplede, was longtime director of the vaunted Michelin Guide to France, and the introduction is by one of the most revered living chefs, 3-star Paul Bocuse

His co-author, Jean-Francois Mesplede, was longtime director of the vaunted Michelin Guide to France, and the introduction is by one of the most revered living chefs, 3-star Paul Bocuse. The book contains 66 classic recipes from the restaurant, spanning appetizers, main courses, and desserts, and while these are complicated works that will challenge the home chef, each is thoroughly detailed and accompanied by lavish photography by James Beard Award nominee Grant Symon.

t cuisine with a lot of creativity and unique personal style, look no where else. I am sure you’ll be inspired.

This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men and is completed with sixty recipes.   At the age of thirteen, the young sommelier Cesar Ritz was summarily dismissed by his employer who told him he lacked the flair and talent to succeed in the hospitality business. Of course, Ritz went on to become one of history’s greatest hoteliers, creating the Ritz in Paris and its world-renowned restaurant L’Espadon with the help of renowned chef Auguste Escoffier. Both Escoffier and Ritz loved simplicity, but perfection reigned in their finest of dining rooms. Today, having climbed the ranks at L’Espadon, Michel Roth is now at the helm of this Michelin two-starred restaurant. His menus pay tribute to the heritage of Escoffier, using his classical standard as the backdrop for outstanding contemporary cuisine. The spectacular, award-winning egg-shaped macaroni and truffles dish inspired by Escoffier appears among the sixty featured recipes. Superb photographs accompany each recipe, inviting the reader behind the scenes of this legendary culinary monument. 

Comments: (7)

Jum
In an era when many first class hotels and restaurants are eschewing even tablecloths and proper staff attire in the interest of economy, it is comforting indeed to know that there are still a few enclaves of civilisation where haute cuisine is served in the manner it merits. Since its inception, the Paris Ritz has been one of these bastions and this magnificent volume celebrates more than a century of glorious tradition.

Printed on fine paper with a padded cover, the book itself exudes luxury and is a joy to hold. The material inside is no less impressive. Although the brief history of the hotel and biographies of three of the most important players in the drama, César Ritz, Auguste Escoffier and Michel Roth, the present Directeur des Cuisines, is a bit spotty and seems to suffer from careless translation, the rest of the book is a joy. The photographs of the opulent interiors and, especially, the stunning dishes are extraordinary. I, for one, could rarely manage to get through more than half a dozen pages at a sitting before I was motivated to head to the kitchen to cook something wonderful. Not surprisingly, the recipes themselves are far beyond the casual cook who will lack the requisite resources, chief among them being a large brigade of talented subordinates. No matter - no one but the dullest tyro could fail to be inspired by these marvellous dishes. And, of course, the best way to sample them is to dine at the Ritz.
Arlelond
As an avid collector of cookbooks, I was looking forward to receiving "Ritz Paris: Haute Cuisine." Widely advertised as one of the most beautiful cookbooks ever created, it doesn't disappoint. From the padded hardcover, to beautifully photographed and styled dishes covering appetizers, main courses, and desserts, it is an awe inspiring coffee table book to browse and admire. A perfect gift for any foodie or Francophile on your gift list.

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.
Xisyaco
I love Everything Ritz Paris....This book is wonderful
Wenes
What a well produced cookbook!
Kelezel
Great book
Makaitist
Better than I expected, thank U Amazon
IGOT
Beautiful
Fantastic
Ritz Paris: Haute Cuisine download epub
Regional & International
Author: Jean-Francois Mesplede,Carmela Abramowitz-Moreau,Paul Bocuse,Michel Roth
ISBN: 2080200798
Category: Cookbooks, Food & Wine
Subcategory: Regional & International
Language: English
Publisher: Flammarion (October 25, 2011)
Pages: 256 pages