The Savoy cookbook

Anton Edelmann has been executive chef at The Savoy since 1982.

In this book he blends his passion for cooking with his equally intense passion for the hotel.

The book traces the course of a typical day at The Savoy, from breakfast time through lunch, dinner, afternoon tea to supper, with over 100 recipes and drinks from The Savoy restaurants.

The recipes include both classic Savoy dishes and modern favourites, marrying British, Continental and American influences, with the occasional touch of Eastern flavour.

All are described with sensitivity to the needs of the home cook.

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 many celebrity guests who have stayed and dined there to the design of the art deco interior.