Ritzy History

Memories of Winston Churchill’s visits; tips on seasoning (“Spice should never be harsh on the palate”); and pointers for proper posture for effective carving are just a few of the gems in the just-released “The Ritz London: The Cookbook” by John Williams, MBE (Mitchell Beazley; $40).

The elegant book celebrates the restaurant’s opulence with details on the finer points of using a duck press; 100 recipes, including Douglas fir and lemon verbena cream, and sea bass en croute, wrapped around lobster mousse, in turn wrapped around a cylinder of quail eggs and duxelles; gorgeous photographs; and a glossary to translate culinary terms from The King’s English.