bri'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' Menu Surprise for the first time...Extraordinary standards.' i- British GQ piThe Ritz The Quintessential Cookbook iis the first book to share the recipes that are served in the restaurant today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot avocado, Saddle of lamb belle poque and Grand Marnier Souffl , and is divided into the four seasons spring, summer, autumn and winter. pThe dishes reflect the glorious opulence and celebratory ambience of the dining room at The Ritz seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen souffl s. There are recipes which are simple and others for the more ambitious cook, plus helpful tips to guide you at home, and avoid culinary headaches. pAlong the way, John Williams shares his culinary phil