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 Melba and Lobster Thermidor, and the first British dry Martini was stirred, The Savoy has quite a reputation to live up to.
The food on offer is also second to none, and this is the responsibility of German-born chef Anton Edelmann. Anton has been executive chef at the hotel since 1982 and in this book he blends his passion for cooking with his equally intense passion for The Savoy.
The book traces the course of a typical day at The Savoy, from breakfast time through lunch, dinner, afternoon tea to supper, with over a hundred recipes and drinks from The Savoy restaurants. They include both classic Savoy dishes and modern favourites, marrying British, Continental and American influences, with the occasional touch of Eastern flavour. All are described with sensitivity to the needs of the home cook.
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 many celebrity guests who have stayed and dined there to the design of the art deco interior.
'The Savoy Cookbook' combines a fabulous collection of recipes with a fascinating insight into the workings of a great hotel.
