Claridge’s: The Cookbook
£16.10£33.30 (-52%)
“Claridge’s: The Cookbook is a sophisticated addition to your cookbook collection – and a purse-friendly alternative to an overnight stay.”Stylist
“…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!
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Additional information
| Publisher | 1st edition (5 Oct. 2017), Mitchell Beazley |
|---|---|
| Language | English |
| Hardcover | 256 pages |
| ISBN-10 | 1784723290 |
| ISBN-13 | 978-1784723293 |
| Dimensions | 22.86 x 3.18 x 30.48 cm |
by Bookworm1973
This is a stormer of a book. Lush photographs for sure but really compelling text. You read of huge commitment to the craft of cookery. Great personal commitment to incredibly high standards. Passion but in a patient, precise way.
Some of the recipes are easier to reproduce at home than others of course. But in a way it’s like a Haynes manual for a car you could never afford: unnecessary but fascinating.
by Vicuña
I bought this as an ebook on offer for 99p. It’s an absolute delight; so much more than a cookery book, more of a journey with food and traditions at this first class, world renowned establishment. From the outset, I was pleased to note that the Claridge egg dishes are renowned The success is attributed, in part, to their use of Clarence Court eggs. I’ve used Buford Brown eggs from this supplier for years and they’re the only eggs I’ve found which actually taste and look like freshly laid eggs.
Every section has a story and that’s what makes this book so enjoyable. The recipes are easy to follow and easily achievable. There’s nothing out of the world by way of ingredients and the methods are simple to follow. Lavishly illustrated with many full colour plates, this is a really comprehensive book. The evormat works well, with numerous hyperlinks, so it’s easy to navigate or return to contents. Recommended.
by Pat Burns
Ordered this as a gift to send to america. I didn’t realise how heavy it was when I ordered it. But it is a beautiful book and the recipient was delighted with it. The only comment I would make is that I also didn’t realised that there was no dust cover. The sender had thoughtfully wrapped it in newspaper before putting it in the padded envelope, however the print from the paper had transferred onto the book cover on the spine etc. fortunately it did clean off but just a thought for the future. Thank you
by Amazon Customer
I saw this book in a pub and had to have it.
I saw another review about the ridiculously sticky barcode with prices on the back.
That review was very accurate. While the book itself is amazing the barcode is VERY hard to remove and if it’s a gift you would need to remove it.
I ended up having to carefully push the label with a flat wooden spatula to remove as much as possible and then use methylated spirits to remove the glue residue. The result did squash the finish of the book somewhat so, as a gift, it would be given with some smarter.
Please look at different glue options or, as the book is wrapped in plastic (that’s another issue) at least stuck the barcode onto the plastic if you must use plastic!
But for the sticky label the star rating would have been a 5????
by Reem
Great collectible and beautiful imagery but tough recipes. Amazing to learn new knowledge from. If you’re a passionate cook who uses complex ingredients, this is a must-have. It’s a huge book though, so i’m sure even a simpleton like me will be able to have a go at a few.
by Amazon Customer
Loved every bit of my purchase from Amazon.
Fast delivery,Thankyou Amazon
by Amazon Customer
It’s more than just a wonderful cookbook! It’s an insight into the luxury world of Claridge’s. There will surely be many a visitors of this hotel who’ll grab a copy. Even if people haven’t visited this place yet (like me) it’s more than just worth considering to buy this book thanks to an abundance of really interesting, scrumptious and well presented recipes.
What I like most about the recipe section of this book: each recipe gets an introduction which enables the reader to familarize with the nature of this recipe. The following description of each recipe is very detailed, most of them even get a proper timeline (if more than just a couple of hours for preparation are involved…).
Puddings and cakes are especially appealing! The only downside (and this is the point where four instead of five stars find their reason) is that more than just one (or so…) recipes needs a handful of very special equipment. Those folks who really wanna do these recipes at home will spend a fortune on baking forms, silicone molds etc. If you do so: remember that you just buy these things for ONE recipe. I would have liked it if there were less recipes of this highly sophisticated type.
(If you like this book you will surely like Raymond Blanc’s “Le manoir” as well. Both books have a very similar approach.)
by J. J. Holding
I have 100s of cookbooks. I bought this on kindle as it was relatively cheap… wasn’t expecting it to be nearly so good. The recipes are beautifully photographed yet actually “do-able” for the keen home cook. It’s so good I bought the hard copy for a permanent space in my kitchen!
A mix of traditional recipes with modern presentation. So rice pudding with rhubarb compote, in a glass, in layers, for example. The raspberry ripple ice cream a Bridge Riley work of art. Tells you how to make ahead too and when to assemble. Love the way they talk to you like a friend in the kitchen… not at all stuffy. A totally beautiful cookbook. Elegant, simple, achievable but beautiful. 5 ⭐️