Leith's Cookery Bible

Product Information

The most authoritative and comprehensive cookbook there is for seasoned cooks and beginners, chefs and caterers from the celebrated Leiths School of Food and Wine. As with all the cookbooks in the Leiths series the emphasis is on proper technique to ensure success everywhere. Of note, there are more modern recipes for things like naan bread and tabbouleh, which I was pleasantly surprised by and which also turned out beautifully.

Written in a practical, straightforward style, Leiths doesn't try to entertain and the recipes are as free from gimmicks and pretension as the prose: you won't learn here how to prepare anything which looks more suited to a contemporary art gallery than a dining table. I have never had a cook book that I will go back to again and again, I trust that the recipes are accurate and work so I’m tempted to push myself with new things. However, this book has stood the test of time and contains so much information it is invaluable for just about any meal. Instead there are hundreds of recipes for every occasion from a quick and easy family meal to an upscale dinner party, all of which have been tested repeatedly during 27 years of the Leiths School of Food and Wine. With the rise of box schemes and farmer’s markets, more people are cooking creatively with vegetables than ever before.With everything from avocado and rocket gazpacho, Jamaican black bean pot and Swiss chard quiche to fig crumble cake, strawberry tequila sorbet and rich chocolate peach cake, this mighty cookbook covers all culinary eventualities. academic and scholarly books and Modern First Editions, Reference books ,and all types of Academic Literature. Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. Remarkables REMARKABLES Intriguing, stunning, or otherwise remarkable books These include fine editions, foreign publications that are exceptional for their interest or production, special editions and some first-rate books from very small publishers.

Recipes come complete with ‘prepare ahead’ instructions in case you want to cook them in advance, making it easy to rustle up quick after-work suppers, or to cook for friends and family without spending all your time slaving in the kitchen. I believe this book speaks to a general audience of cooks, from those who are just starting out discovering the space of their kitchen to others who cook professionally.I wanted to cut down on all of the cookbooks I have and decided I wanted fewer, but better, books that have classic timeless recipes and instructions. With answers to every cookery question from how to make perfect mashed potatoes to making a spun sugar cage, this is an indispensable book for everyone from the novice cook to the experienced chef.

Leiths concentrates on information: a 100-page primer covering conversion tables, cookery terms, menu planning, calculating quantities, presentation, serving, healthy eating, nutrition, food safety, storage, leftovers, freezing food, equipment and wine, and a further 740 large pages of very detailed recipes that are unambiguous, precise and easy to follow. g white sauce and , say, two types of tomato sauce) plus obvious staples which have just that little bit more flair e. Also included are useful sections on the preparation of all the main types of meat and fish, though for more detailed coverage of kitchen craft Leiths Techniques Bible is the place to go. It gives the user the ability to produce the standard, classic repertoire, with a few new things thrown in. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner.

So Prue Leith has been around forever - maybe not quite Delia Smith but she is certainly an important part of the British cooking scene. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal.

It is a collection of recipes for real life, and one with inspirational ideas that will make ready-meals a thing of the past. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there? Remarkables REMARKABLES Intriguing, stunning, or otherwise remarkable books These include fine editions, foreign publications exceptional for their interest or production, special editions and some first-rate books from very small publishers. The 1,400 recipes range from timeless classics such as Cheese Souffl and Steak and Kidney Pie to more innovative recipes such as Salmon and Plaice Ravioli and Red Onion and PolentaTart, and come from every part of the world, from Scotland to the South Pacific.No, it doesn't have lots of chit-chat about food and how it reminds the author of summer evenings in Spain, and so on. You will find all the classic recipes here – Profiteroles, Quiche Lorraine, Swiss Roll, Brioche- and innumerable tempting alternatives – Artichoke and Green Olive Tart, Walnut Bread, Almond Shortbread . Especially helpful is the fact that all measurements are given in imperial and metric, and all temperatures in Fahrenheit as well as Celsius. It has a very wide variety of useful information about baking principles as well as tons of very diverse recipes! i really recommend this book for anyone wanting to understand the fine skill of cooking proeprly , this book has wonderful techniques and method pages .