Leith's Cookery Bible

Product Information

This cookbook had to crop up sooner rather than later as it formed the basis for most of my professional chef diploma at Leith's School of Food and wine in London. However, this book has stood the test of time and contains so much information it is invaluable for just about any meal. 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. I cooked something different from it every single day the first week or two I got it, and everything turned out perfectly.

See our Remarkables Archive for some that are no longer in print, but which we are happy to try to track down. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.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. 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 is a collection of recipes for real life, and one with inspirational ideas that will make ready-meals a thing of the past. Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. Perennials PERENNIALS constant friends A selection of novels, memoirs and more by some of our favourite authors.

I agree with another reviewer that some of the recipes are old fashioned - except they are few and far between and it is easy to ignore those ones. It's not that the recipes are out of date--though the traditional favourites such as roast beef and Yorkshire pudding are present and correct--but that this isn't a volume written around gorgeous colour photographs so perfect they actually put the average home chef off even attempting the dishes for fear of failure. With the rise of box schemes and farmer’s markets, more people are cooking creatively with vegetables than ever before.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. 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. Sections are covered and it's simple to flick through, plenty of glossy photos that give you an idea of what you're going to hopefully achieve and serve up in the next few hours etc. One can ignore them if one chooses (I always do), but for those wishing to learn, they can, presumably, be useful.