Claridge's: The Cookbook
This beautifully photographed cookbook features the wonderful recipes from the famous London hotel. The New York Times said:
"LONDON — At Claridge’s, the luxury hotel here, they don’t serve chicken soup: It’s chicken elixir, and it can take three days for the chefs to make.
For this holiday season, however, the hotel’s executive chef, Martyn Nail, and his co-author, the food writer Meredith Erickson, are explaining how to do it at home in a lot less time. “Claridge’s, The Cookbook” is stuffed with the favorite recipes of the rich and famous, as well as lovely vignettes of the hotel’s 161-year history and peeks inside its celebrity-studded parties.
In the introduction, Ms. Erickson compares today’s hotel kitchen to “a steamship on full throttle,” and confesses that the book project grew out of her early unsuccessful effort to snag the recipe for its classic chicken pie, now described as the hotel’s “most popular dish.” (No. 2 is lobster risotto, and yes, the recipe is included.)
The new must have for any chef or aspiring chef!