In Creative Cuisine, Anton Edelmann, Maitre Chef des Cuisines at the Savoy Hotel in London, reveals the secrets of his cooking style, and shows how easily his recip es can be recreated by the home cook.
Founded in 1889 on the Strand in London's West End. The Savoy is one of the world's most famous hotels. As the place where Monet painted the Thames from his hotel window, where Escoffier concocted Peches Nellie Melba and Lobster Thermidor, and the first British dry Martini was stirred, The Savoy has a world-wide reputation to uphold. And this it does magnificently, pampering its guests in legendary style and luxury. The food at The Savoy is second to none, and it is the domain of Anton Edelmann, Maitre Chef des Cuisines at the hotel for more than two decades. In this lavish volume, he blends his passion for cooking with his equally intense passion for The Savoy. In recipes and photographs, The Savoy Cookbook traces a typical day at the hotel -- breakfast, lunch, afternoon tea, dinner, and beyond. A hundred recipes include both classic Savoy dishes and modern favorites, including Caviar and Scrambled Eggs with Brioche, Young Pork on Portobello Polenta with Glazed Spring Onions, and Scallop Ravioli in Saffron Broth. The dessert tray is laden with delights, while afternoon tea features exquisite sandwiches, scones, and cakes. All are clearly presented with a sensitivity to the needs of the home cook. The introductions to each chapter evoke the special ambience of The Savoy at each time of day, and feature pages explore the many facets of the hotel, from the celebrity guests who have stayed and dined there to the design of the Art Deco interior and adjoining Savoy Theatre. Complementing the text are stylish and atmospheric images by photographer Jean Cazals as well as rare pictures from The Savoy archive. Marrying the workings of a great hotel with the culinary brilliance of a top chef, this splendid book allows you to bring the magic of The Savoy into your own home. Book jacket.
Th�, t�, cha, chai--tea is a universal beverage. It links the solemnity of the Japanese tea ceremony and the sustaining high tea of British school children; it can be green or black, fragrant or smoky. To take tea at The Savoy is to combine tradition with all the elegance and sophistication that befits one of London's great hotels. Anton Edelmann, The Savoy's Ma�tre Chef des Cuisines, offers exquisite recipes with tales that conjure up leisure time in a bygone era, set against the romantic story of tea and its journey to the West. Here is afternoon tea at its most stylish--aromatic brews, delicate porcelain, impeccably presented dainties. Indulge in feather-light palmiers or cinnamon madeleines. Savor delicate cucumber sandwiches or fragrant honey and ham biscuits for an al fresco summer tea, or luscious cakes to chase away winter doldrums. Taking Tea at the Savoy is a book to inspire endless afternoons of delight.
Delicate fantasies of food to be nibbled and savoured, frivolous morsels to stimulate both appetite and imagination - canapes have become the entertaining food of the '90s. Mixing and matching ingredients and presenting such delights in an informal setting can be fun, fuss-free and inventive.
Originally published in 1993, an illustrated collection of 200 recipes which combine elements from the traditional cuisines of France, Central Europe, Italy and the Far East to produce a range of dishes including starters, fish and shellfish, meats, poultry and game, vegetables and desserts.
For almost 300 years, an organisation has quietly tried to change almost every aspect of life in Britain. That organisation is the Royal Society for the Encouragement of Arts, Manufactures and Commerce, often known simply as the Royal Society of Arts. It has acted as Britain's private national improvement agency, in every way imaginable - essentially, a society for the improvement of everything and anything. This book is its history. From its beginnings in a coffee house in the mid-eighteenth century, the Society has tried to change Britain's art, industry, laws, music, environment, education, and even culture. It has sometimes even succeeded. It has been a prize-fund for innovations, a platform for Victorian utilitarian reformers, a convenor of disparate interest groups, and the focal point for social movements. There has never been an organisation quite like it, constantly having to reinvent itself to find something new to improve. The book rewrites many of the old official histories of the Society and updates them to the present day, incorporating over half a century of further research into the periods they covered, along with new insights into the organisation's evolution. The book reveals the hidden and often surprising history of how a few public-spirited people tried to make their country better, offering lessons from their triumphs and their failures for all would-be reformers today"--
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