Pick Up Ritz Paris: Haute CuisineMichel Roth, Jean Francois Mesplede, Grant Symon Engineered By Null Listed As Script

beautiful book, the photographs and lay out are superlative, This is the Ritz, its archaic yet cutting edge, Escoffier for thest century, Chef Roth has created a cuisine which has taken on board the heritage of the hotel and then brought it right up to date.
There are some clarity issues in the recipes maybeorif I recall, and many as you imagine are quite ambitious.
But think about it and take your time and serving a single course from this book isnt too much of an issue for someone with an oz.
of skill. Very good and nyersting book, well written nice pics and cover, A must for people interested in cusine, QUALITY,QUALITY QUALITY, one of the finest cookery books i have ever read, This is a must for anys chefs Library Dies ist kein Kochbuch, Aber es ist wunderbar und so franzoesisch, so Paris und so verrueckt, wie halt nur unsere lieben Nachbarn im Westen Europas es sein koennen.
Man muss Ihnen diese Passion danken, Das Werk ist ein statement, Es ist eine Demonstration, wasKoeche in einem Vorzeigehotel als Team bewaeltigen koennen und sehr beeindruckend in dieser Weise.
Wer perfekte Hotellerie samt Kueche schaetzt, wird es moegen, Kochen Nein,kochen kann man das nicht, was gezeigt wird, Aber: nichts wie hin ins Ritz, wenn eswieder aufmacht! Les chefs d'oeuvres de la cuisine sont repris dans cet ouvrage avec de très belles photos, l'envie d'y gouter est grande, rendez vous au Ritz ou essayez de les réaliser ! This really is for the serious foodies, food historians or Francophiles,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 arerecipes 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 creatureThis 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. . Bonne facture pour ce livre digne d'une grande bibliothèque, Les recettes sont claires et surtout les photos très réussies!Un plus pour les recttes classiques en fin d'ouvrage.
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 historys greatest hoteliers, creating the Ritz in Paris and its world renowned restaurant LEspadon 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 LEspadon, 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, .