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Claridges: The Cookbook, by Meredith Erickson
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About the Author
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 timebetween Montreal and London.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 Maître Chef des Cuisines Marjan Lesnik and later under John Williams. Overthe 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.
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Product details
Hardcover: 256 pages
Publisher: Mitchell Beazley (November 7, 2017)
Language: English
ISBN-10: 1784723290
ISBN-13: 978-1784723293
Product Dimensions:
8.8 x 1.2 x 11.8 inches
Shipping Weight: 3.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
29 customer reviews
Amazon Best Sellers Rank:
#98,879 in Books (See Top 100 in Books)
A bargain hotel website can get you a room at Claridge’s next week for $700, though I’m pretty sure it’s not nearly as nice as the room I had when Vanity Fair flew a troupe of us to London on the Concorde for a two-hour promotional lunch. On that long ago visit I understood what Spencer Tracy meant when he said, “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.â€Corporate boondoggles are out of fashion now. Unless a profligate producer is desperate to mount my play on the London boards, Claridge’s great scrambled eggs at breakfast and its tower of tea sandwiches in the afternoon are a thing of my past. Or were — last year Claridge’s published its first cookbook.Claridge’s opened in 1853. From the start, it was viewed as “an annex to Buckingham Palace,†and travelers who require 5-star comfort have followed Queen Victoria’s lead; unlike other venerable institutions, Claridge’s has little need for “marketing†or “branding.†Still, the cookbook is perhaps overdue. “It’s only taken 164 years, so we’re a bit slow with that,†says Chef Martyn Nail, which is just what you’d expect from a man who’s had the same employer for 30 years. He knows: Claridge’s is all about muffled drums, silent workers, a purposeful avoidance of visible change.Consider the very first recipe in the book: the croissant. It begins with a note: “This is a 3-day recipe.†The likelihood that you’ll slog your way through the multi-page instructions is nil. Which makes it more sobering to read that François Grange has been overseeing the creation of croissants at Claridge’s for 35 years. He’s the resident tourier — that is, a baker who works specifically with dough. A word you didn’t know. A job you can’t imagine.Specificity is a religion at Claridge’s. A pair of Swedes who live on the Isle of Wight churn the hotel’s butter. Three brothers on the Faroe Islands farm the salmon; “exceptionally strong currents to swim against,†we learn, “provide the most real conditions with the highest welfare standards.†The hams come from a small butcher in Dorrington, “near Shrewsbury, in Shropshire.†There is a “bespoke gin.â€The chef wrote the book with Meredith Erickson, a food writer who pestered him for the secret recipe to the hotel’s famed chicken pie. She got it; in return, she gave him outrageously rich prose. Like: “At one time a gentleman’s education would not be complete until he had mastered the art of carving.â€â€œClaridge’s: The Cookbook†is two books in one. The first, of course, is a beautiful illustrated coffee table book for the toffs on your gift list. The second is actually useful. Vlad the Reviver’s health drinks are easy to make in your juicer. The recipe for flavored butter may render store-bought butter obsolete in your kitchen. The cheeseburger — yes, cheeseburger — leaves Shake Shack in the shade. And then there are the Claridge’s classics: scrambled eggs, tea sandwiches, and chicken pie.
Beautifully done cookbook with easy to follow recipes-incredible photography and illustrations- for the advanced gourmet chef to an average home cooking enthusiast. Recipes include breakfasts, desserts, drinks, in addition to main courses.This is a coffee table sized book and would look tasteful (no pun intended) in any home setting. It's a bit too large and much too nice to hide on a bookshelf, not to mention your guests will love it as much as do you.Would make a wonderful gift for anyone interested in cooking (or Claridge's rich & fascinating history).Favourite recipe thus far is the Vanilla French Toast. Only Claridge's can make French Toast interesting!Definitely a must have for any cookbook collection.
I am really glad I bought this cookbook for my sister and one for myself! Claridges is a beautiful hotel and the food is impeccable. I'm delighted their scone recipe is included! They're sooo good!! Gorgeous quality book!
Fun book that brings back great memories of Claridge's. It truly is a sampler with only a few recipes that are found in the book. Even if you haven't had the pleasure of eating there, you will enjoy it.
New bucket list destination! This book is full of charm and elegance. Little secrets like how to make creamy glossy scrambled eggs is a must read. The recipes are classics that pamper guests prepared with impeccable technique from scratch. Feeling the chef love translating to my kitchen, so very contagious.
This is a beautiful book. Wonderfully written, incredible photography with great easy to follow recipes. I'm reordering today for my sisters!
This is such a great book. The book is bigger than expected, but that quickly fades as you spend hours and hours reading and creating these dishes. Yes, some of them are a lot harder than others, but you are given an outline on how and when to best prepare them. There are plenty of easier recipes to try and the illustrations are gorgeous. This makes a great gift to a person that loves reading, and an even better gift to someone that loves cooking.
Beautiful book gorgeous photos heavy paper beautifully done I can’t wait to make food from this book but for now it’s just a good read!!!
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