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You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' ­- \u003cb\u003eGraham Norton \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'As sumptuous as Williams's exquisite cooking, this is a magnificent volume. And a fitting tribute to one of the world's great restaurants. The recipes aren't simple but this is one of those books to immerse yourself in. Five-star brilliance.' - \u003cb\u003eTom Parker Bowles, Mail on Sunday\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'Less a classic cookbook than a contemporary guide to gracious living... Subdividing its contents into four seasons, each is introed with a classic cocktail, and there are contributions from The Ritz's stellar staff. But really this is Williams's show, a masterclass in munificence...' - \u003cb\u003eBritish GQ\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'A real tour de force ... 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Marvel at the sheer amount of work and skill that goes into each dish, the processes and the perfectionism - and maybe start with the recipe for scones on page 112.' - \u003cb\u003ehot-dinners.com\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'... As an exemplar of classic and timeless dishes, it is an invaluable book that lets the reader peer behind the screen of one of the capital's most enduring institutions. For Williams' anecdote on the eating habits of the late Margaret Thatcher, it is worth the cover price alone.' - \u003cb\u003eBig Hospitality\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e'Distinctive cookbook... 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