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Claridge's : the cookbook / Martyn Nail & Meredith Erickson with photography by John Carey.

By: Contributor(s): Material type: TextTextPublisher: London : Mitchell Beazley, 2017Description: 259 pages : color illustrations ; 30 cmISBN:
  • 1784723290
  • 9781784723293
Subject(s): Genre/Form: DDC classification:
  • 641.59 NAI 23
Contents:
A brief history of Claridge's -- Claridge's by the numbers -- Breakfast -- A word on eggs -- A note on room service -- Elevenses -- Lunch -- The art of carving -- Afternoon tea -- Tea sandwiches -- Cocktails -- Dinner -- Game of the season -- How to host dinner for 100 -- Dessert -- Christmas at Claridge's.
Summary: 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 brunches, 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, The Reading Room, the Bar and The Fumoir. With interludes ranging from the return of the "drunch" to the magic of Christmas, the extraordinary experience of dining at Claridge's is brought to life in book form.
Holdings
Item type Current library Call number Status Date due Barcode
Standard Loan Moylish Library Main Collection 641.59 NAI (Browse shelf(Opens below)) Available 39002100641167

Enhanced descriptions from Syndetics:


"...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

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 brunches, 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, The ReadingRoom, the Bar and The Fumoir. With interludes ranging from the return of the "drunch" to the magic of Christmas, the extraordinary experience of dining at Claridge's is brought to life in book form.

Delve into delectable dishes and drinks for every time of day: start with Bircher muesli or the Arnold Bennett omelette. Indulge in a little something from the Donut trolley. Try the Lobster, langoustine & crab cocktail or the Smoked duck salad. Treat yourself to a Cheddar Eccles cake or a Raspberry marshmallow. Sip a Champagne cobbler while you nibble a Gougere. Savor the prized Claridge's chicken pie or a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Finish with a Roasted stone fruit clafoutis or a tiny piece of Nougat. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!

Includes index.

A brief history of Claridge's -- Claridge's by the numbers -- Breakfast -- A word on eggs -- A note on room service -- Elevenses -- Lunch -- The art of carving -- Afternoon tea -- Tea sandwiches -- Cocktails -- Dinner -- Game of the season -- How to host dinner for 100 -- Dessert -- Christmas at Claridge's.

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 brunches, 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, The Reading Room, the Bar and The Fumoir. With interludes ranging from the return of the "drunch" to the magic of Christmas, the extraordinary experience of dining at Claridge's is brought to life in book form.

Author notes provided by Syndetics

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.

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