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 Nellie Melba and Lobster Thermidor, and the first British dry Martini was stirred, The Savoy has a world-wide reputation to uphold. And this it does magnificently, pampering its guests in legendary style and luxury. The food at The Savoy is second to none, and it is the domain of Anton Edelmann, Maitre Chef des Cuisines at the hotel for more than two decades. In this lavish volume, he blends his passion for cooking with his equally intense passion for The Savoy. In recipes and photographs, The Savoy Cookbook traces a typical day at the hotel -- breakfast, lunch, afternoon tea, dinner, and beyond. A hundred recipes include both classic Savoy dishes and modern favorites, including Caviar and Scrambled Eggs with Brioche, Young Pork on Portobello Polenta with Glazed Spring Onions, and Scallop Ravioli in Saffron Broth. The dessert tray is laden with delights, while afternoon tea features exquisite sandwiches, scones, and cakes. All are clearly presented with a sensitivity to the needs of the home cook. The 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 celebrity guests who have stayed and dined there to the design of the Art Deco interior and adjoining Savoy Theatre. Complementing the text are stylish and atmospheric images by photographer Jean Cazals as well as rare pictures from The Savoy archive. Marrying the workings of a great hotel with the culinary brilliance of a top chef, this splendid book allows you to bring the magic of The Savoy into your own home. Book jacket.

Step into the glamorous world of the Savoy Hotel's legendary American Bar with The Savoy Cocktail Book, a classic collection of cocktail recipes that has stood the test of time. Originally published in 1930, this iconic book by Harry Craddock features an extensive array of beloved drinks, from timeless classics to forgotten gems. With its rich history and enduring influence, The Savoy Cocktail Book remains an essential guide for cocktail enthusiasts, professional bartenders, and anyone looking to elevate their mixology skills. This book contains hundreds of recipes for ... Cocktails Prepared Cocktails for Bottling Non-Alcoholic Cocktails Cocktails Suitable for a Prohibition Country Sours Toddies Flips Egg Noggs Collins Slings Shrubs Sangarees Highballs Fizzes Coolers Rickeys Daisies Fixes Juleps Smashes Cobblers Frappé Punch Prepared Punch for Bottling Cups The Lucky Hour of Great Wines The Wines of Bordeaux Champagne Burgundy Hocks (Rhine Wines), Steiweins & Moselles Port Sherry

The rich and famous are converging on the iconic Savoy Hotel in swinging ’60s London—including a famous Broadway producer with anger issues, a demanding Indian raja, and a gorgeous film star with certain kinky predilections. All is as it should be—until the murder of a showgirl threatens to scandalize the hotel. The list of suspects includes Priscilla Tempest, the trouble-prone Canadian head of the Savoy press office. Clearing her name would be easy enough, if only she hadn’t spent the night of the murder with a certain beguiling Canadian prime minister. Blackmailed by a Scotland Yard detective, wooed by a notorious gangster and hounded by the press, Priscilla must use wit and resourcefulness to survive the treacherous upper echelons of London society and find a killer. This is the thrilling sequel to Death at the Savoy¸ described by Publishers Weekly as “light, frothy…perfect escapist fare.”

The captivating story of the famed Savoy Hotel’s founders, told through three generations—and one hundred years—of glamour and high society. For the gondoliers-themed birthday dinner, the hotel obligingly flooded the courtyard to conjure the Grand Canal of Venice. Dinner was served on a silk-lined floating gondola, real swans were swimming in the water, and as a final flourish, a baby elephant borrowed from London Zoo pulled a five-foot high birthday cake. In three generations, the D'Oyly Carte family and London's Savoy Hotel pioneered the idea of the luxury hotel and the modern theater, propelled Gilbert and Sullivan to lasting stardom, made Oscar Wilde a transatlantic celebrity, inspired a P. G. Wodehouse series, and popularized early jazz, electric lights, and Art Deco. Following the history of the iconic Savoy Hotel through three generations of the D'Oyly Carte family, The Secret Life of the Savoy brings to life the extraordinary cultural legacy of the most famous hotel in the world.

In his first cookbook to be published in the United States, Savoy presents the best of his personal repertoire of 80 updated classic recipes from his childhood--the tasty dishes this great chef loves to cook at home. Color photos.

Now in paperback, the critically acclaimed Ritz and Escoffier. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn a scandalously modern luxury hotel and restaurant, signaling a new social order and the rise of the middle class. In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, along with Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The two created a hotel and restaurant like no one had ever experienced, in often mysterious and always extravagant ways, where British high society mingled with American Jews and women. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riche and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, the pair welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt; Escoffier created the modern kitchen brigade and codified French cuisine in his seminal Le Guide culinaire, which remains in print today; and Ritz, whose name continues to grace the finest hotels, created the world's first luxury hotel. The pair also ruffled more than a few feathers. Fine dining and luxury travel would never be the same--or more intriguing.

How does one become an Iron Chef and a Chopped judge on Food Network—and what does she really cook at home? Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflés and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat. Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first bite of her mother’s pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex’s love letter to deliciousness.

Transplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.

A collection of recipes, memories, and stories inspired by the authors' grandmother, Laurina Ecobelli, whose family operated Ecobelli's Tam O'Shanter Inn on Route 50 in Ballston Spa for more than 40 successful years.