Leith's Cookery Bible

Product Information

The school provides comprehensive theoretical and practical teaching, qualifying students to enter the highly competitive food and wine business and begin a rewarding career. Glazed pictorial unclipped dust jacket, signs of wear to corners and edges, now in a removable protective clear sleeve.

This recipe book not only gives you the recipe in plain English (though sometimes Americanism's is used) in a laid out manner but also if the outcome is not as expected it also gives probable reasons for this below the recipe, the one downfall is that I think the Authors of this book liked to do everything by hand so very little advice is given on how to mix with electric mixers (as overbeating is mentioned in cakes especially something t od owit h the Flour) but otherwise a Great Book and my first choice for trying new recipes and a very wide range of recipes there is too, even a chapter on sauces for Cakes, Meats and Salads which lift your taste buds no end.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. 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. As i've said not gone through it all yet but i've found one recipe for a ginger roll i'm dying to try, I argue that if a cookery book has just ONE recipe that I will use over and over again, the book's worth it.

In addition there are clear, illustrated instructions on how to perform every culinary operation from preparing a game bird to skinning a squid.With over 1400 recipes, this cookbook contains many classic recipes as well as imaginative innovations, and numerous Oriental, Indian, Mexican and vegetarian dishes. See our Remarkables Archive list for what is no longer in print, but which we are happy to track down. 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.

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.With 100 colour photographs, conversion tables, a glossary of terms, illustrated techniques tips (from whipping cream to cutting a mango), a guide to wines and cheeses, a seasonal table of fruit and veg, and much more, this is the cookery book you will turn to every day.