Peter Leach Editor (4 results)

plastic_comb. Condition: Very Good++. 1986 Stated third printing Fine condition pages clean tight and bright. Includes intact unmarked order form at back of book. Cover is clean and bright, plastic comb is solid and intact.

Paperback. Condition: Brand New. 1st edition. 238 pages. 9.00x6.00x0.75 inches. In Stock.

Hardcover. Condition: Very good. Dust Jacket Condition: Very good. Peter Williams (Photography) (illustrator). The format is approximately 8.125 inches by 10.75 inches. 224 pages. Illustrations (many in color). Index. Minor roughness inside front cover. Introduction by Kingsley Amis. Chef Anton Edelmann is highlighted in this work. He shares elegant recipes for appetizers, soups, fish, seafood, meat, poultry, game, and desserts, and demonstrates preparation techniques. As maître chef des cuisines at The Savoy Hotel for over 20 years, Anton Edelmann was not only the bearer of one of the longest and most respected titles in any kitchen but also in charge of 90 chefs with whom collectively he was responsible for over 2,000 meals a day. He is the Consultant to House of Lords, Lords Cricket Ground and the Arch Hotel in London. Sir Kingsley William Amis CBE (16 April 1922 - 22 October 1995) was an English novelist, poet, critic and teacher. He wrote more than 20 novels, six volumes of poetry, a memoir, short stories, radio and television scripts, and works of social and literary criticism. He is best known for satirical comedies such as Lucky Jim (1954), One Fat Englishman (1963), Ending Up (1974), Jake's Thing (1978) and The Old Devils (1986). His biographer Zachary Leader called Amis "the finest English comic novelist of the second half of the twentieth century". In 2008, The Times ranked him ninth on a list of the 50 greatest British writers since 1945. Amis regularly produced essays and criticism, principally for periodical publication. The Savoy Hotel is a luxury hotel located in the Strand in the City of Westminster in central London, England. Built by the impresario Richard D'Oyly Carte with profits from his Gilbert and Sullivan opera productions, it opened on 6 August 1889. It was the first in the Savoy group of hotels and restaurants owned by Carte's family for over a century. The Savoy was the first hotel in Britain to introduce electric lights throughout the building, electric lifts, bathrooms in most of the lavishly furnished rooms, constant hot and cold running water and many other innovations. Carte hired César Ritz as manager and Auguste Escoffier as chef de cuisine; they established an unprecedented standard of quality in hotel service, entertainment and elegant dining, attracting royalty and other rich and powerful guests and diners. The hotel became Carte's most successful venture. Its bands, Savoy Orpheans and the Savoy Havana Band, became famous, and other entertainers (who were also often guests) included George Gershwin, Frank Sinatra, Lena Horne and Noël Coward. Other famous guests have included Edward VII, Oscar Wilde, Enrico Caruso, Charlie Chaplin, Babe Ruth, Harry Truman, Joan Crawford, Judy Garland, John Wayne, Laurence Olivier, Marilyn Monroe, Humphrey Bogart, Elizabeth Taylor, Barbra Streisand, Bob Dylan, Bette Midler, The Beatles and many others. Winston Churchill often took his cabinet to lunch at the hotel. The hotel has two well-known restaurants: the Grill Room (usually known as the Savoy Grill), on the north side of the building, with its entrance off the Strand, and the Savoy Restaurant (formerly known as the River Restaurant, now named Kaspars), on the south side, overlooking the River Thames. The latter has long been famous for its inventive chefs, beginning in 1890, with the celebrity chef Auguste Escoffier. Escoffier created many famous dishes at the Savoy. In 1893, he invented the pêche Melba in honor of the Australian singer Nellie Melba, and in 1897, Melba toast. Other Escoffier creations were bombe Néro (a flaming ice), fraises à la Sarah Bernhardt (strawberries with pineapple and Curaçao sorbet), baisers de Vierge (meringue with vanilla cream and crystallized white rose and violet petals) and suprêmes de volailles Jeannette (jellied chicken breasts with foie gras). Another signature dish is the omelette Arnold Bennett, created by the chef Jean Baptiste Virlogeux. Anton Edelmann was maître chef des cuisines for 21 years, from 1982 to 2003. Presumed First U. S. Edition, First printing.

Hardcover. Condition: Brand New. 220 pages. 9.00x6.25x0.75 inches. In Stock.