Leiths Cookery Bible: 3rd ed.

Product Information

As with every book from the classic Leiths series, all recipes are fool-proof, easy to use with an emphasis on proper technique. The result in this third edition is the inclusion of dozens of "new classics"--the fresh, imaginative cooking that has been such an inspiration for today's chefs. Following this are chapters on each type of meat, including delicious recipes ranging from the classics, such as Beef stew, Shepherd’s pie, Slow-roast pork belly and Toad-in-the hole, to more adventurous dishes, such as Sticky chicken goujons with caramelised lemons, Duck breasts with blackberry and apple sauce and Thai basil pork. This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

Leiths Techniques Bible - Leiths Cookery School, London Leiths Techniques Bible - Leiths Cookery School, London

There is also detailed information on methods of preparation and cooking techniques such as filleting and boning, alongside preparing shellfish and home-smoking. This new edition has been revised, updated and redesigned with several new recipes and stunning new photographs. The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. 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.An indispensable aid to professionals, keen cooks and beginners, this edition will introduce a whole new generation to the joys of proper cooking. Used books have different signs of use and might not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material.

Leiths Cookery Bible: 3rd ed. (Hardback) - Waterstones

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. In it you will find a perfected recipe for almost any dish you are looking for – Steak Tartare, Beef Bourguignonne, Peking Duck, Gazpacho, Dauphinoise Potatoes, Chicken Kiev, Thai Red Curry, Cassoulet – and for any occasion, be it a quick supper or cocktail party, picnic, three course meal or afternoon tea. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. A classic cookbook that has withstood the test of time, the Bible has been updated to reflect the changes in our eating and cooking habits and redesigned to be easier to use. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps.

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. Chapters are divided by fish groups (with alternative fish given for every recipe) with an extensive chapter on Shellfish as well as Preserved Fish.

Leiths Cookery Bible: 3rd ed. - Hardcover - AbeBooks Leiths Cookery Bible: 3rd ed. - Hardcover - AbeBooks

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. 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. 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. 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.

Here are many of the classics – dishes such as Sole Meuniere, Risotto Nero, Lobster Thermidor and Deep-fried Cod in Beer Batter – alongside the contemporary – Mackerel, Rice Noodle and Peanut Salad, Noisettes of Salmon with Cucumber and Fennel Salsa – and the exotic – Braised Octopus in Rioja, Seafood Laksa and Sushi Nigiri. 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. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.