Claridge's: The Cookbook

Name: Claridge's: The Cookbook
Brand: Hachette Aotearoa New Zealand
SKU: 9781784723293
Price: 89.99 NZD
Availability: InStock

By Martyn Nail and Meredith Erickson

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Summary

Claridge's: The Cookbook provides an inside look into the iconic London hotel, offering recipes that capture the elegance and tradition of its renowned culinary experiences. Authored by Martyn Nail and Meredith Erickson, the book features a mix of classic and contemporary dishes, inviting readers to recreate the opulence of Claridge's in their own kitchens. It's a delightful blend of history, gastronomy, and sumptuous photography, perfect for food lovers and luxury seekers alike.
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Format: Hardback

$89⁹⁹

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Claridge's: The Cookbook

$89⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you have a passion for luxurious and sophisticated cuisine, as it offers a peek into the exquisite world of one of London's most iconic hotels. With recipes that span delectable dishes and timeless classics, it's perfect for anyone who loves recreating elegant and refined culinary experiences at home.

The debut cookbook from London's legendary luxury hotel.

Description

"...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy

"I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger

"When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness

"It's the best in the world" Alex James

An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner, and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form.

The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Claridge's: The Cookbook by Martyn Nail and Meredith Erickson blends history and culinary expertise, offering readers an inside look at the iconic British hotel's kitchen. Reviews praise the book for its elegant presentation and inspirational recipes, capturing the essence of Claridge’s luxurious dining experience. It is noted for both its rich storytelling and practical guidance for aspiring chefs.

Book Details

INFORMATION

ISBN: 9781784723293

Publisher: Octopus Publishing Group

Format: Hardback

Date Published: 05 October 2017

Country: United Kingdom

Imprint: Mitchell Beazley

Illustration: Over 200 colour photographs & illustrations

Audience: General / adult

DIMENSIONS

Spine width: 29.0mm

Width: 219.0mm

Height: 298.0mm

Weight: 1632g

Pages: 256

Collections

Cook Books & Recipes Cooking & Food Martyn Nail Meredith Erickson New Release Cook Books Non-Fiction

About the Author

Martyn Nail (Author)

Martyn was first inspired to cook by his grandmother and was baking his own cakes by the age of eight. He earned his catering diploma from Highbury College in 1986, top in his field with distinction. Two years later, Martyn started work at Claridge's as Third Commis Chef under Maitre Chef des Cuisines Marjan Lesnik and later under John Williams. Over the years Martyn rose through the ranks to become the hotel's highly respected Executive Chef in 2004. Under Martyn's direction, Claridge's iconic afternoon tea won the British Tea Guild Best Afternoon Tea award twice. Martyn has worked tirelessly to make the Claridge's Foyer and Reading Room into one of London's most happening venues for lunch and dinner.

Discover more about Claridge's on Instagram @claridgeshotel, Twitter @ClaridgesHotel and at www.claridges.co.uk

Meredith Erickson (Author)

Meredith has written for The New York Times, Elle, enRoute, Food and Wine and Lucky Peach. She co-authored The Art of Living According to Joe Beef cookbook, which was nominated for a James Beard award in 2012. She also co-wrote the Le Pigeon: Cooking at the Dirty Bird (2013) and Olympia Provisions (2015) cookbooks. Meredith divides her time between Montreal and London.