Simon.   Andre Louis     - A continous set dated 1934-50 with a 2 page letter signed 'Andre'.
The Wine and Food Society.
A GASTRONOMICAL QUARTERLY EDITED BY ANDRE L. SIMON Published for the Wine and Food Society by SIMPKIN MARSHALL, LTD. STATIONERS' HALL COURT LONDON, E.C.4. (1934).
17 Volumes. In each volume there are 4 quarterlies bound together and they all have individual title pages. All volumes bound at various times in half black calf with black cloth boards and gilt lines. The spines of volumes dated 1940 & 42 are slightly sunned. All spines with raised bands, gilt lines and tooling, with gilt lettering in three compartments. Overall all volumes internally and externally in good condition with a slight variance in standing size and thickness due to being bound at different times. ITEM #2: 222 x 152mm. 2p. Dated 15.11.56. A fine two page letter written and signed by Simon. In a nice agreeable cursive script in blue ink from his home address; to Mrs Prideaux, thanking her for the menu of the Pavilion Banquet, also explaining the meaning of 'Cafe double'. A very handsome set and rare with Simon's letter enclosed within the first volume of 1934.
- André Louis Simon (Image #1 below) born 1877 - 1970, was the charismatic leader of the English wine trade for most of the first half of the 20th century, and the grand old man of literate connoisseurship for a further 20 years. In 66 years of authorship, he wrote 104 books. For 33 years he was one of London's leading champagne shippers; for another 33 years active president of the ‘Wine & Food Society’. Although he lived in England from the age of 25, he always remained a French citizen. He was both Officier de la Légion d'Honneur and holder of the Order of the British Empire. A. L. S. was born in St-Germain-des-Prés, the second of five sons of a landscape painter who died of sunstroke in Egypt, while they were still youths. From the first his ambition was to be a journalist. At 17 he was sent to Southampton to learn English and met Edith Symons, whose ambition was to live in France. They married in 1902 and remained happily together for 63 years. A.L.S. was a man of good judgement, single-mindedness, and devotion. He was also a man of powerful charm. He became a champagne shipper, the London agent for the leading house of Pommery through his father's friendship with the Polignac family. It allowed him a base at 24 Mark Lane for 30 years, in the centre of the City's wine trade. From it he not only sold champagne; he soon made his voice heard as journalist, scholar, and teacher. Within four years of his installation in London he was writing his first book, ‘The History of the Champagne Trade in England’, in installments for the Wine Trade Review. He spoke English as he wrote it, with a fondness for imagery, even for little parables but with an ineradicable French accent that was as much part of his persona as his burly frame and curly hair. His first book of 'History' was rapidly followed by a remarkable sequel: ‘The History of the Wine Trade in England from Roman Times to the End of the 17th Century’, in three volumes dated 1906, 7 and 9. It was the best and most original of his total of over 100 books. None, let alone a young man working in a language not his own, had read, thought, and written so deeply on the subject before. It singled him out at once as a natural spokesman for wine, a role he pursued with typical energy, combining with friends to found, in 1908, the Wine Trade Club. There-after for six years he organized tastings and gave technical lectures of a kind not seen before; the forerunner by 45 years of the Institute of masters of wine. In 1919 he published ‘Bibliotheca Vinaria’, a catalogue of the books he had collected for the Club. It ran to 340 pages. Also in 1919, Simon bought the two homes he was to occupy for the rest of his life: 6 Evelyn Mansions, near Westminster Cathedral (where he attended mass daily), and Little Hedgecourt, a cottage with 28 acres beside a lake at Felbridge, Surrey. He also ended his association with Pommery after 33 years.. Simon began a second life at 55, with A. J. A. Symons he founded the Wine & Food Society (now International Wine & Food Society). Its first Alsace lunch at the Cafe Royal in London in the midst of the Depression caused a sensation. But its assured success came from the ending of prohibition in America. Sponsored by the French government, Simon traveled repeatedly to the US, founding its first Wine & Food Society branch in Boston in December 1934 and its second in San Francisco in January 1935. Starting in the spring of 1934 with the first Wine and Food Quarterly. A.L.S. immersed himself in the research, writing, and editing (and finding paper to print) the Society's Quarterlies that was to occupy him throughout the Second World War. In 1962, his friend Harry Yoxall suggested that at 85, daily responsibility for the Society and its magazine was too burdensome and bought the title from him for Condé Nast Publications. But in his 90s, Simon was still exceptional company at dinner and gave little picnics for friends beside his woodland lake. He passed away in 1970. On what would have been his 100th birthday, on 28th February, 1977, 400 guests at the Savoy Hotel in London, drank an exceptional claret to his memory, that he had with kind foresight left for the occasion; Chateau Latour 1945. (Hugh Johnson -- The Oxford Companion to Wine. 3rd edition.) These Wine and Food Society volumes provide a fascinating insight into the Catering industry and it's leading characters, for a tempestuous and epoch changing 16 years that included WW11 and after.

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Modern category
ref number: 11156

SKEATS, B.C.A.   A.C. EDITOR.     - 2 volumes in fine condition.
COMMERCIAL CONFECTIONARY
A Practical Guide for Practical Men BY MANY EXPERT CONTRIBUTORS. Edited by A.C. SKEATS, B.C.A. Lavishly Illustrated in Colour and in Black-and-White a VOLUME 1 THE GRESHAM PUBLISHING COMPANY LIMITED 66 Chandos Street, Covent Garden, London 1937.
FIRST & SOLE EDITION. 4to. VOL.1. 1fep. ½ Title on Verso Frontispiece of Confectionary display. Title page. [1] 2p Contributors. 1p Preface. [1]1p Introductions. [1] (1)-xii Contents. Volume 1. (1)–xv List of Plates. [1] (1)2-130. (1) -132 Index to Volume 1. 1fep. Internaly very clean – like new. Thick-glossy paper. Dark Green cloth covers and spine. Blind-tooling on front cover with fresh clean gilt tooling on the spine. VG - Like new. VOL 2. 1fep. ½ Title on Verso Frontispiece of Confectionary display. Title page. [1] 1p Contributors. [1] (1)-vii Contents. Volume 1. (1)x-xi List of Plates. [1] (1)2-133. [1] (1)136-139 Index to Volume 11. [1] 1fep. Internaly very clean – like new. Thick-glossy paper. Dark Green cloth covers and spine. Blind-tooling on front cover with fresh clean gilt tooling on the spine. VG - Like new.
- This is a fantastic professional’s book. A.C.Skeats and nine experts, most of them Gold Medallists in Bakery, Icing & piping, Gateaux, Petit Gateaux, Wedding cakes, Meringue goods, Afternoon teas, Pork pies, Slab cakes, Pastry, Bake-house management, Fermented goods, Almond goods & Biscuits & even an expert on Catering Costings for small bakeries, Outdoor wedding receptions etc etc it is hard to find any aspect of the Trade that is missing. With 99 plates in the 2 volumes, it is also handsomely illustrated. A seminal work, put together by Skeats and his experienced writers, He explains that there are training centres available for all the tradesmen to learn the craft skills of the Confectionary and Bakery trades., although he and his team of contributors realised there was a large need by the tradesman who could not afford nor get the time to attend the training schools. A fine work that one imagines all professional Bakers, Confectioners & Pastry Chefs would buy. Printed in 1937, two years before the War, which subsequently resulted in a serious shortage of many of the ingredients listed. One wonders how many of those skilled tradesman volunteered to fight and never returned back to resume their trade or places of work. A very fine set.

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Modern category
ref number: 11235

Smith.   L.O.     - A fascinating professional Chef's reference.
EXHIBITION GOODS,
by L.O.Smith. Publishedby MACLAREN & SONS LTD. STAFFORD HOUSE, NORFOLK STREET, LONDON, W.C.2
259 x 159 mm. n/d. 1fep. Half Title. [2] Frontispiece. Title page. [1] 1p Contents. [1] (1)viii – x. (1)xii. (1)2 – 355. [1] 358 – 360 Index. 1fep. Text block very clean, as new. Thick good quality paper. Maroon leather cover and spine with blind tooling. In excellent overall condition.
- This is a very interesting book from the professional chefs point of view. Many chefs take a huge pride in their skills and the best are always watching and learning, always on the look out for new ways and new equipment for improving their everyday skills. This type of passion drives all the best people in their various fields of endeavour. This book is all about advice for the best ways and skills needed to win the coveted gold medals at culinary exhibitions for Bakery and Confectionary. These are just two branches of many other areas of the very large Kitchens. Stunning displays of hand-crafted exhibits that will include works in pulled and blown sugar, chocolate work, pastillage and fat sculpture, as well as vibrant buffets, with Pates, decorated meats, fish and shellfish, food platters etc etc, that showcase the incredible skills within the industry. The International Salon Culinaire at Hotelympia is the UK's largest and most prestigious chef competition programme, and will incorporate 80 classes plus, over the course of four days each year in March. A programme of classes for chefs at the start of their career (apprentices, students and those new to competitions), which will enable them to hone and demonstrate the skills that will be vital to their career such as fish filleting, butchery, knife skills, preparing classical sauce etc, plus the Skills Theatre will also include some service competitions that will challenge front of house staff. A fast paced series of hot live classes, in which chefs will compete in a variety of competitions from preparing a three course menu, to putting a new twist on classic ingredients, creating a show-stopping dessert or racing against the clock to producing a contemporary pasta dish plus many more.

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Modern category
ref number: 11239

Soyer.   Alexis Benoist     - Soyer's detailed plan.
A large print of Reform Club Kitchen.
A print of the original drawing and lithograph of the new Reform Club Kitchens drawn by Jn. Farring Arch. Dedicated by Soyer to the members of the Club.
590mm x 908mm. Framed in a dark brown Walnut frame 25mm wide, with a thin gold inside border. Covered in a non-reflective glass. Overall in excellent condition. An original print from the open plan drawing of the new Kitchen, commissioned by Soyer and the Reform Club. Published by A. Soyer, 26 Charing Cross. 1842.
- The new club opened its doors on 24th May 1836 at Dysart House, 104 Pall Mall, next door to the Carlton Club. Its membership had already reached one thousand, including nearly 250 MPs. The Committee set about commissioning a new clubhouse at immense expense, from the architect Charles Barry, a task that was completed, to spectacular effect, five years later. Special attention was paid to the kitchens, which were designed to the specifications of the brilliant and charismatic chef Alexis Soyer who had been hired in 1837. The restaurant, traditionally known as the 'Coffee Room' runs the entire length of the building overlooking the garden at the back. The gallery is reached by a remarkable tunnel-vaulted staircase, again inspired by Italian models. The Library, the Smoking Room and the Card Room lead off the Gallery.

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Modern category
ref number: 11198

Stein.   Rick     - A signed copy.
Far Eastern Odyssey.
Rick Stein's Far Eastern Odyssey 150 new recipes evoking the flavours of the Far East. BBC BOOKS.
FIRST EDITION. 250x190mm. Paste-down and end-paper with a colourful map. [1] Half title with Stien's signature in a black felt-tip. Double page photograph frontis. 1p. 1p Contents. 1p Photograph of Stien. 5p Introduction. (6)18-307. 1p Photograph of ingredients. 309-314 Ingredients. 315-319(1) Equipment, Bibliography and Index. (1) End-paper and paste-down with a colourful map. D/W. Fully bound in black cardboard with black lettering on spine. Condition as new.
- Rick Stein is un-doubtably a great chef, cookery writer and entertaining TV food pundit. Very articulate and knowledgeable, he expresses a clear passion for fine cooking, produce and suppliers. His cooking is deceptively simple that belies long experience and an unusual ability to cook and serve his dishes as they should be, (most top chefs devote a high percentage of their efforts to presentation and fantasy, and the preciseness of the finished dish rarely allows the original product to show). Of all the others, the meals he produces on TV are the ones that I would most like to eat. He has produced eleven fine cookery books. This one on offer here is the result of his far eastern cookery odyssey on BBC TV. Very well done with good recipes, good detailed information and mouth-watering full page photographs. A very desirable item.

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Modern category
ref number: 11170

TAVERNER PHILLIPS.   F.     - A private printing for the Company of Cooks. Very rare.
A History of the Worshipful Company of Cooks, London.
Compiled by F. TAVERNER PHILLIPS, Citizen and Cook of London. Juxia medicinam esse coquorum officium simulantium et adulationem quartae particulae civilitatis. Quintilian’s translation of a quotation from Plato’s Gorgias. LONDON 1932 (the 450th anniversary of the Incorporation of the Cook’s company).
FIRST EDITION. 12mo. Inside front cover and fep with marbled paper. 1fep with inscription to C.Harold Ridge from the Compiler October 1946. Half title, Verso with notation of the book being a private printing for the Worshipful Company of Cooks. [1] Frontispiece of the Cooks’ Company Arms. Title page. [1] (1)viii Contents. 1p List of Illustrations. [1] (1) xii-xiii Preface. (1)xv Authors Forward. [1] (1)xviii-xi Introduction. [1] (1)2-191. [1] (1)104-207 Index. [1] 1fep. Inside back cover and fep with marbled paper. Original full red cloth binding with gilt text on spine and gilt armorial and text on front cover. Text block has original untrimmed pages. Considering its age, its in wonderful original condition.
- The Cook’s Guild of London is the oldest. This book was compiled and written by Taverner Phillips, who was also a cook. It was a private printing which probably means it was a very small number published. Including the frontispiece there are 13 Illustrations showing everything to do with the Cooks’ Company, its cups, badges and silverware, to a complete list past Masters and Wardens, and a very comprehensive history dating from its first mention in Deed Pole – May 21st 1500. The Roll of the Cooks’ Company however goes back to 1309-1312 when mention of Cooks’ redemptions have been extracted from the Letter Book D at the Guildhall, London. After the incorporation of the Cooks’ Company the earliest extant list to be found, is in a manuscript volume in the Public Record Office (Chapter House Books, Vol.93) under the heading of ‘Pastelers’. The title page of the volume is inscribed ‘The Companyes of all the Craftes or Mysteries of London’. Although undated, it was compiled in 1538. This is a fantasstic book. Also considering it was compiled and written by a cook it is all the more fascinating. It should be a part of the curriculum of all Catering colleges. An enlarged later edition was compiled and published in 1982. See item - ref:# 11112, on this site.

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Modern category
ref number: 11222

Thrupp.   Sylvia     - A fine historical study.
A Short History of the Worshipful Company of Bakers of London
Half Title with the Worshipful Company of Baker's Crest.
FIRST EDITION 1933. 153x232mm. 2feps. Half title of Baker’s crest. [1] Title page. [1] v-vii Forward. [1] ix Author’s Preface. [1] xi Contents. [1] xiii Illustrations. [1] 1-170. 1p Photograph. [1] 171-172 Supplementary Notes. Photograph. [1] 173-176 List of Company Records. 177-182 List of Company Masters. p183 List of Company Clerks. 184-187 List of Benefactors. 188-189 List of the Company Livery. 190-201 Chapter Notes. 202-207 Index. 9p Decorative Scenes. 1fep. Twenty three pages of photographs and decorative scenes all with tissue guards. Red quarter calf binding with green cloth boards with bright gilt tooling on front board and spine (photo 1 below). Excellent condition externally and internally.
- During the year 1931-2, Frederick Abraham Mostyn became the Master of the Guild or Mistery of Bakers. He undertook the restoring and re-decorating of the ancient Company Hall after fifty years of neglect. As the Baker’s Company is one of the oldest and most venerable of the London livery companies, Mostyn also decided to put on record for the first time the history of the Company from its foundation. The earliest reference to the bakers is at the beginning of the reign of Henry II. The baker’s charter was granted by Queen Elizabeth I in1569. (photo 2 below) Mostyn approached Miss Sylvia Thrupp, M.A., Ph.D., of the London School of Economics. She had, circa. 1930 published an essay on ‘The Grocers of London’, a study that dealt with English Trade in the fifteenth century. She agreed to Mostyn’s request, although much of the history of ‘The Company of Bakers’ lay hidden in documents couched in mediaeval Latin and French scripts. Failing precise and trustworthy accounts of the origins of mediaeval craftsmen’s gilds, two of the main theories is, one, compounding for tolls and taxes, and two, the right vested in gild officers to supervise and govern the trade to which they were connected. From this historical basis Sylvia Thrupp starts, and takes the reader through a very interesting tour of the growth of the Company of Bakers up to 1933, the date of Mostyn’s forward at the beginning of the book. The list of company Masters on page 177 begins with John Jenyns who was in office from 1481-1489. This is not only the story of the bakers, but Thrupp has skilfully weaved in other significant livery companies of London. This allows us to see the Baker’s Company in the proper historical context of other venerable crafts. A wonderful book; Moyston chose his historical author well.

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Modern category
ref number: 11097

Toklas   Alice B.     - with the famous 'Haschich Fudge' recipe.
The Cook Book
ILLUSTRATIONS BY SIR FRANCIS ROSE. (Printers device of a mermaid) London. MICHAEL JOSEPH
FIRST ENGLISH EDITION. 1954. 8vo. Illustrated cartographic paste-down and end-paper. [1] Half title. [2] Frontispiece drawing of Toklas. Title page. Printers info. page. 1p Contents. [1] ix-xi A Word with Cook. [1] (2)3-280. (2)283-288 Index of Recipes. 2fep. [1] Illustrated cartographic end-paper and paste-down. Cream coloured cloth boards. Spine with gilt and green cloth label. Unclipped D/J and lightly browned spine and lightly stained, browned and chipped at edges. With publisher's slip and review notes on reverse by cookery book writer Robin McDouall. Illustrated throughout by Francis Rose. Internally very good.
- Alice Babette Toklas was born in San Francisco, California into a middle-class Jewish family and attended schools in both San Francisco and Seattle. For a short time she also studied music at the University of Washington. She went to Paris and met Gertrude Stein an American writer, on September 8, 1907 on the first day that she arrived. Together they hosted a famous salon at 27 rue de Fleurus that attracted expatriate American writers, such as Ernest Hemingway, Paul Bowles, Thornton Wilder and Sherwood Anderson, and avant-garde painters, including Picasso, Matisse and Braque. Acting as Stein's confidante, lover, cook, secretary, muse, editor, critic, and general organizer, Toklas remained a background figure, chiefly living in the shadow of Stein, until Stein published her memoirs in 1933 under the teasing title The Autobiography of Alice B. Toklas. It became Stein's bestselling book. The two were a couple until Gertrude Stein's death in 1946. Toklas then published her own literary memoir, this 1954 book that mixed reminiscences and recipes. The most famous recipe therein (actually contributed by her friend Brion Gysin) is called "Haschich Fudge", a mixture of fruit, nuts, spices, and ‘canibus [sic] sativa’, or marijuana. Her name was later lent to the range of cannabis concoctions called Alice B. Toklas brownies. Some believe that the slang term toke, meaning to inhale marijuana, is derived from her last name. The cookbook has not been out of print since it was first published, and has been translated into numerous languages, most recently into Norwegian in 2007. A second cookbook followed in 1958 called Aromas and Flavors of Past and Present. She also wrote articles for several magazines and newspapers including The New Republic and the New York Times. In 1963 she published her autobiography, What Is Remembered, which abruptly ends with Stein's death, leaving little doubt that Stein was the love of her lifetime. Her later years were very difficult because of poor health and financial problems, aggravated by the fact that Stein's heirs took the priceless paintings (some of them by Picasso) which had been left to her by Stein. Toklas also became a Roman Catholic convert in her old age, as she had been told by a priest that in that way she may possibly meet Stein again in the afterlife. She died in poverty at the age of 89, and is buried next to Stein in Père Lachaise Cemetery, Paris, France; Toklas' name is engraved on the back of Stein's headstone.

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Modern category
ref number: 11098

WEBER   J.M. ERICH    
PRAKTISCHE KONDITOREI-KUNST
"PRA-KO-KU" Das grobe Konditorei-Fachbuch der Welt Herausgeber: J.M. Erich Weber, Dresden Mit Rezeptbuch "Ausgesuchte Spezial-Rezepte" und einem Satz von 23 Pausen und 6 Zelluloid-Schablonen Siebente Auflage Der Text dieser Ausgabe in deutscher, englischer, schwedischer, franzosischer und spanischer Sprache (printer's device of illustration of Weber) Internationaler Fachverlag J.M. Erich Weber, Radebeul-Dresden. Printed in Germany
Large 4to. 1923. 7th Edition. Pastedown and endpaper with special printer's design. [1] Half title. Book title in German, English, Swedish, French and Spanish. B/W Photograph of Erich Weber. [1] Title Page. 2p Preface in five languages. 2p Index. 1-108. Recipes in 5 languages on verso with a photograph on the facing page. 2p Advertisements. [1] End-paper and paste-down with special printer's design. With 90 coloured & 186 b/w plates. Also with 23 stencils of cakes & 6 celluloid schablones. Plus a 4to soft paper Recipe book with 37 pages. D/W in good condition with some pieces missing with no loss. Very fresh red cloth boards and spine with gilt writing and device on the boards.
- At the end of the 20th century, Germany started to rise to prominence in the confectionary crafts. Urbain Dubois (a Frenchman) had recently been appointed the Royal Confectioner to the court of Kaiser Willhelm 1. By the 1890’s Germany was wrestling with France to become the arbiter of confectionary design. Johannes Martin Erich Weber’s books started to make an impact. Weber was a Dresden supplier and confectionary school owner, who brought to his manual new recent technical advances in photography and printing. He also had an imaginative approach to marketing. Praktische Konditorei-Kunst was a popular guide for pastry students and chefs who baked goods for the Konditorei, those tearooms and cafés specializing in the pastry arts. Part of the importance of this book lies in its set of cake decoration templates and perforated parchment guides. The original supplements rarely withstood decades of use in professional kitchens. This copy has all of them present. The book and the two supplements are housed in their original thick brown cardboard sleeve, albeit - quite rubbed. The original dust-jacket is present (see 1st photograph below) and the book is in excellent condition overall. A wonderful item that is the legacy of a proud craftsman. It is a testament to the highest standards of bakery, patisserie and cake decoration, etc, of that time.

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Modern category
ref number: 11104

WILLIAMS, MBE.   JOHN     A beautifully designed book, signed by the author.
The Ritz London - The Cookbook
The Ritz Emblem - John Williams, MBE with James Steen Photographed by John Carey - Mitchell Beazely
FIRST EDITION. 2018. Large 4to. 350 x 223 x 25mm. 1fep. 1 page half-title, signed to "Bobby Hendry I hope you enjoy the book. The Evolution of Escoffier's Cuisine. Happy Cooking John Williams". Verso with legal production details. Title page. 2 pages Contents. 6-9 Introduction from John Williams with a beautiful image of a painting of John Williams. (see below) 10-11 Through the revolving door. 1 page photograph of a dish of Quails Eggs. 13-227. 228-231 Basic Recipes and Cooking Notes. 232-223 Pictures of the kitchen and dining room brigades. 234-235 A beautiful 2 page of the dining room and kitchen brigades. 236-238 Index. 239 Glossary of Terms. 240 Compliments of the Chef & About John Williams. 1fep. A sumptuous dark navy cover with embossed silver text. The front cover has the embossed Ritz Emblem. The text block as new. The edges silver. With a thin dark blue cloth bookmark. The whole in excellent condition.
- This is one of the most handsome cookery books I've seen. It is also very unique, as its a book about and representing a very famous hotel written entirely from the Chef's perspective. Encompassing the recipes, the Hotel, the guests, dining areas. the teams and the history conveyed by John William's, whose passion oozes from the pages. One thing not generally understood by people outside the catering trade, but understood well by chefs is the difference between great hotels and great restaurants. In the restaurant the customer comes to wine and dine well, then departs before the restaurant closes. The hotel has the guests staying in-house, with all meals, room service, housekeeping, catering outlets etc that are all required every day. This creates a very different emphasis especially for the upper management. Whereas in a restaurant the focus is on wine, food and ambience. The Ritz hotel requires a 24/7 operation every day of the year. With 111 rooms and 25 suites, its Restaurant, Banqueting rooms, the Palm Court and it's famous afternoon teas, Room service, the spectrum of such varied and differing venue needs, requires a much wider approach. Chef John Williams has also helped create a fine restaurant at the Ritz, gaining its first Michelin star in 2016. At the same time, his overview of the culinary needs of the whole hotel is just as paramount, with a standard that must not drop. His whole catering background is entirely that of great Hotels, his experience very broad and his knowledge very detailed. As a cook he has found his spiritual home in the Ritz. He is a great student and admirer of Auguste Escoffier and what Escoffier's impact has been on all cooks since then. In his own words; "We would not be where we are now as chefs, had it not been for Escoffier". The Hotel was opened in 1906 by Cesar Ritz the great friend and compatriot of Escoffier who was at that time Chef de Cuisine one mile away at the Carlton Hotel Pall Mall. Escoffier and Ritz collaborated in the opening of both Ritz hotels in Paris as well as London. John Williams is very aware that he carries the legacy of those two great hoteliers, and is more than willing to rise to the challenge. Possibly helping to surpass it. One thing in the book that makes me believe this, is Williams's own story on the last page about Mr Shannon at Claridge's Hotel. This story is in the full spirit of Ritz and Escoffier, both of whom had the complete welfare and well-being of their guests as their highest priority. The book also impresses with the beautiful colour plates and recipes. I have picked one to show below in photographs 4 and 5 that possibly conveys everything about the Ritz and its history. Canard à la presse is a traditional French dish considered the height of culinary elegance. Originally a specialty of Rouen. The Rouen or Rhone ducks are large and have great flavour. It has also gained fame as a specialty of La Tour d'Argent restaurant in Paris. It consists of various parts of a roasted duck served in a sauce of its blood and bone marrow, which is extracted by way of the press seen in the photograph. The book shows all the other great dishes that The Ritz Hotel London is rightly famous for. Chef John Williams's mastery shines from every page, and is a professional testament to a life of cooking, learning, passion and achievement.

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Modern category
ref number: 11256