Leith's Cookery Bible

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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 especially liked the explanations of kitchen knives, particularly the different makes (carbon steel vs stainless).

Leiths Vegetable Bible” is the perfect companion not just for vegetarians but for anyone who wants to give vegetables a central role in the kitchen. Included are recipes for snacks, salads, desserts and baking, as well as classic slow-cooked dishes and modern main courses that can be prepared in minutes. The guiding principle of the teaching at Leith's School is impart enthusiasm in the trade and instil in students a lasting love of good food and wine. It has meant due regard for healthy eating, alongside the "haute cuisine" of rich butter sauces and high-cholesterol puddings and the hearty, homely cooking of the modern brasserie. Leiths Cookery Bible is the most authoritative and comprehensive cookbook there is for seasoned cooks, beginners, chefs, and caterers from the celebrated Leiths School of Food and Wine.We carry a wide selection of titles in The Arts, Theology, History, Politics, Social and Physical Sciences. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions.

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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. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. V. chefs in my kitchen, just some cheapy 'pies and puddings' 'soups and starters' 'Italian and pasta' easy pick up books that I hardly look at.

Dip Into NEW PAPERBACKS [jsb_filter_by_tags count="15" show_more="10" sort_by="total_products"/] A selection of recent paperbacks.The 1,400 recipes range from timeless classics such as Cheese Soufflé and Steak and Kidney Pie to more innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart, and come from every part of the world, from Scotland to the South Pacific. With over 1400 recipes, this cookbook contains many classic recipes as well as imaginative innovations, and numerous Oriental, Indian, Mexican and vegetarian dishes. 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. 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.