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Ritz Paris: Haute Cuisine Hardcover


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Product Details

  • Hardcover: 256 pages
  • Publisher: Flammarion (October 25, 2011)
  • Language: English
  • ISBN-10: 2080200798
  • ISBN-13: 978-2080200792
  • Product Dimensions: 12.4 x 9.7 x 1.3 inches
  • Shipping Weight: 4.3 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #679,284 in Books (See Top 100 in Books)

Editorial Reviews

Review

"The history of the storied dining room under the two founders and its current status under celebrated chef Michel Roth, is the subject of this tasteful tome. The book is also filled with gorgeous photography and sumptuous recipes from the Michelin-star establishment, such as chicken ballotines filled with foie gras and sweet-and-sour Mirabelle plums. Don't miss desserts like a Ritz-style vanilla mille-feuille." ~Luxe Crush Atlanta

About the Author

Michel Roth is one of the world’s most decorated chefs. He has been awarded the Prix Taittinger, the Prix Escoffier, Meilleur Ouvrier de France, the Bocuse d’Or, and two Michelin stars for the Ritz’s L’Espadon restaurant. Jean-Francois Mesplede is former director of the Michelin Guide to France. Paul Bocuse has held three Michelin stars since 1965. Grant Symon’s photographs have appeared in Uncooked (nominated for James Beard and IACP awards), Egg (winner of an IACP Design Award), and Vegetables by Forty Great French Chefs.

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Customer Reviews

3.8 out of 5 stars
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Most Helpful Customer Reviews

14 of 16 people found the following review helpful By Justbooking TOP 500 REVIEWERVINE VOICE on November 27, 2011
Format: Hardcover Verified Purchase
As an avid collector of cookbooks, I was looking forward to receiving "Ritz Paris: Haute Cuisine." Widely advertised as one of the most beautiful cookbooks ever created, it doesn't disappoint. From the padded hardcover, to beautifully photographed and styled dishes covering appetizers, main courses, and desserts, it is an awe inspiring coffee table book to browse and admire. A perfect gift for any foodie or Francophile on your gift list.

The adventurous who forge ahead and buy this book sight unseen will sample an assortment of recipes, published for the first time, that have made Michel Roth the "most decorated chef of his generation", earning him two Michelin stars for his cuisine at L'Espadon, the legendary restaurant of the Ritz Paris, along with numerous awards including the Bocuse d'Or, the Pierre Taittinger International Culinary Prize and the coveted title of Meilleur Ouvrier de France.

However, from the point of view of the average home cook, the recipes are often too elaborate and time consuming to prepare. Some ingredients are difficult to find, even if they're often found in restaurant menus - quail, rabbit, nettles and truffles, for example. Granted, this is "haute cuisine" - you really cannot expect anything less.

This is probably the reason the book is not searchable online like most cookbooks. For a preview, you'll find an online video of the contents posted on YouTube (under "Ritz Paris Haute Cuisine Recettes de Michel Roth"). Not ideal, but worth looking at before you buy as the book will arrive perfectly presented in plastic shrink-wrap. Meaning, you'll either love it or hate it, but once opened, you won't be able to return it if the content is too high end or complex.
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3 of 4 people found the following review helpful By Dee Manding on May 20, 2012
Format: Hardcover Verified Purchase
Another reviewer put it very well when he said "one can pretty much give up on the idea of even attempting to replicate one of these recipes."

Whoops, but wait a minute.... then what's the purpose of this book? And why would you buy it?

Why have recipes, which imply someone's going to follow them and cook something, if all the book is ever going to do is sit on your coffee table to try to impress your friends that, well, perhaps, that you know there is a hotel in Paris called the Ritz and their restaurant is famous, and that by you having this book, you have some Class by Association, or something.

If I want a coffee table book, I'd rather have something like nice pictures of Italy, or gardens, or paintings or something. It seems kind of stupid to have a book of recipes sitting there instead. What do you expect your guests to do, whip out the set of professional chef's knives they brought with them and immediately proceed to take over your kitchen and concoct something from this book? Are they going to study and analyze the list of ingredients? How absurd.

Another food book to make money for the authors, and for no other discernable purpose. You'll go through it once, and never refer to it again.
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3 of 5 people found the following review helpful By wolfgang731 on January 6, 2012
Format: Hardcover
This exceptionally beautifully cookbook is more adornment than cooking tool and there's nothing wrong with that. Unless one is a classically trained chef in the grand French tradition, one can pretty much give up on the idea of even attempting to replicate one of these recipes. Too say they are complex and chuck full of exotic ingredients, requiring a technique comparable to that of a surgeon or master sculpture is like saying La Grande Epicerie de Paris and Fauchon are merely neighborhood markets. They are all miniature and comestible masterpieces. I really don't believe that the author, editor or publisher envisioned this publication as being anything other than a glorious coffee table book that pays due homage to haute cuisine and its impeccable aesthetic. That, folks, is what we have here. The presentation is flawless, with immaculate pictures, layout and text. This is for the all around food lover, gourmand, aspiring chefs and Francophiles that believe that the art of fine dining was perfected by the French. An exquisite book that will amaze even those to whom food is just about anything that fills the belly and little else. Michel Roth is an artist in every sense of the word and I think few, if any, will attempt to dispute that statement.
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1 of 2 people found the following review helpful By Jitti Chaithiraphant on October 15, 2012
Format: Hardcover
I don't know if it is the result from poor translation or poor editing. But whatever it is, I feel let down. Photos are stunning but nothing else could have made me happy about it.

Yes, this hotel is where all haute cuisine started. Yes, this is a 2 michelin star restaurant. And yes, this is a chef's cookbook for professional chefs, not for home cooks. As a professional chef, I must say I should have invested this amount of money on 2 books. This is one of the most disappointing book I have in my cookbook collection.

These group of photographer and authors have done some wonderful jobs on several books launched before but there is one book they wrote as bad as this one. Look at the bookstore before you buy it. Read several recipes in detail, you will see the faults everywhere but it is useful book otherwise.
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0 of 1 people found the following review helpful By William R. Franklin VINE VOICE on January 16, 2012
Format: Hardcover Verified Purchase
In an era when many first class hotels and restaurants are eschewing even tablecloths and proper staff attire in the interest of economy, it is comforting indeed to know that there are still a few enclaves of civilisation where haute cuisine is served in the manner it merits. Since its inception, the Paris Ritz has been one of these bastions and this magnificent volume celebrates more than a century of glorious tradition.

Printed on fine paper with a padded cover, the book itself exudes luxury and is a joy to hold. The material inside is no less impressive. Although the brief history of the hotel and biographies of three of the most important players in the drama, César Ritz, Auguste Escoffier and Michel Roth, the present Directeur des Cuisines, is a bit spotty and seems to suffer from careless translation, the rest of the book is a joy. The photographs of the opulent interiors and, especially, the stunning dishes are extraordinary. I, for one, could rarely manage to get through more than half a dozen pages at a sitting before I was motivated to head to the kitchen to cook something wonderful. Not surprisingly, the recipes themselves are far beyond the casual cook who will lack the requisite resources, chief among them being a large brigade of talented subordinates. No matter - no one but the dullest tyro could fail to be inspired by these marvellous dishes. And, of course, the best way to sample them is to dine at the Ritz.
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