Ritz Paris, haute cuisine
By: recipes by Michel Roth ; text by Jean-François Mesplède, photographs by Grant Symon ; foreword by Paul Bocuse ; translation from the French and recipe adaptation by Carmela Abramowitz-Moreau
Contributors: Mesplède, Jean-François; Symon, Grant; Bocuse, Paul, 1926-; Ritz Hotel (Paris, France)
Edition: English language ed.
Publisher: Flammarion
Published: 2011
Place of publication: Paris
Language: eng
Number of pages: 255
ISBN-13: 9782080200792
Subjects: French Cooking
Other titles: Haute cuisine
Work titles: Ritz Paris, haute cuisine
Notes: Translation of: Ritz Paris, haute cuisine.

Includes recipe and ingredients indexes.
Table of contents: title: To whet your appetite; title: Recipes from l'Espadon. Cold appetizers ; Hot appetizers ; Fish and shellfish ; Meat and poultry ; Game ; Desserts; title: Classics; title: Basic recipes.