London: Authentic Recipes Celebrating the Foods of the World

by Chuck Williams

Steeped in history but always looking ahead, Britain's capital is one of the world's most beloved cities. Williams-Sonoma Foods of the World London captures the excitement of this vibrant urban center... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0848731026
• ISBN13: 9780848731021
• Release Date: October 2005
• Publisher: Oxmoor House
• Length: 191 Pages
• Weight: 2.80 lbs.
• Dimensions: 0.9" x 10.2" x 10.7"

Customer Reviews

ALL THE TRIMMINGS!

These lush coffee-table books feature more gastronomical walkarounds than recipes, but if you are looking for the ultimate Roast Beef with Yorkshire Pudding instructions, look no further: this one's straight out of The Dorchester Grill Room or Simpson's in the Strand. Tops!

Great

Stunning photographs, awesome background, i felt as if i were back in London! The recipes start halfway through the book, but that is part of the charm. You don't just get regurgitated recipes that you can find online, you get background and history, as well as explanations of customs and foreign foods unfamiliar to Americans. I would buy it again!

tasty armchair travel

I have several other volumes in this Williams Sonoma series and have liked them all, and "London" is no different. I really enjoyed the introductory pages that discuss the city, its neighborhoods and culinary traditions. The photography is beautiful and abundant throughout the book. I did feel frustrated as I looked at the wonderful photographs of places and food and people doing things but didn't see any captions, sometimes the text made the pictures make sense, but not in specific detail. I found myself constantly wondering "Where is that?" "What's that?" "What are they doing?" and a simple caption would have satisfied me. Then when I got to the last page of the book... there they were... photo credits with very brief descriptions. Argh. The recipes are very nice, all are appetizing. Some are traditional "English" dishes, some are dishes influenced by the cultures of various immigrants in the city, and others are modern creations of city restaurants. They are clear and easy to follow and all have nice photos and introductory paragraphs and some have side bars about ingredients, preparation methods or traditions. It's a great book, more a "for reading" book than for cooking from for me, but that's something I really find pleasure in doing. And in spite of my wish for more details of the photos within the text rather than at the back, I rate "London" as a 5-star read for the great trip it took me on!

THE LONDON ATTRACTION

GREAT BOOK WITH SOME NICE RECIPES AND EXCELLENT PHOTOGRAPHY..A REAL-SIT IN YOUR ARMCHAIR AND FANTASIZE AWAY-BOOK. IF YOU FANCY SEEING LONDON AND FEEL ITS ENERGY THIS BOOK MAY SPUR YOU ON. HANDSOME COFFEE-TABLE BOOK FOR SURE. THIS IS THE FIRST OF THE SERIES I HAD GOTTEN AND NOW HAVE ORDERED BOTH FLORENCE AND NEW YORK...HOPE THEY CONTINUE WITH THE SAME QUALITY TO COMMITTMENT AND I WILL BE VERY PLEASED.

Likeable foodie travel for London

Williams Sonoma has a relatively new series of sort-of cookbooks for people who want a visit to a particular place as much as they want a tasty dinner. None of these books are exhaustive collections of recipes, but they're just darned nice. There's two main sections. First, an introductory section describes the culinary history, markets, food culture of the area. A "Best of" section has photos and discussion of, say, afternoon tea, pubs, cheesemongers -- including specific destinations (such as Neal's Yard for cheese, and Fortnum and Mason for tea). This is fun in an armchair travel sort of way, and if (like me) the food on your vacation is a significant part of the trip, it's definitely worth reading through this. The other half of the book includes about 50 recipes that are illustrative of London cuisine, from "steak, mushroom, and ale pie" to fish pie to potted shrimp to sticky toffee pudding. Efforts are made to include London's fusion cuisine, such as Chicken Tikka Masala or spicy Thai meatballs. That's not a lot of recipes for any cookbook, but these are all well written and beautifully photographed (certainly the strength of all Williams Sonoma books). Nevertheless, I like this cookbook. It's not one you *must* have on your shelf, but if you're shopping for a general introduction, you won't be disappointed. Those looking for deeper explorations of British cuisine (in all its guises) should look at Gastropub Classics or perhaps something by the Two Fat Ladies.