Leith's Cookery Bible

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However, this book has stood the test of time and contains so much information it is invaluable for just about any meal. It gives the user the ability to produce the standard, classic repertoire, with a few new things thrown in. The recipes are simply laid out and very easy to follow - especially if, like me, you often modify or combine recipe ideas depending on what ingredients you have.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Prue Leith and Caroline Waldegrave were principals of a cookery school, so it really is no great surprise. I cooked something different from it every single day the first week or two I got it, and everything turned out perfectly. 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. 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.This huge book includes full colour photographs, illustrated techniques tips, wine recommendations for every recipe, troubleshooting guides, a glossary of cooking terms, and much more. i really recommend this book for anyone wanting to understand the fine skill of cooking proeprly , this book has wonderful techniques and method pages . A beautiful copy, completely revised and updated, with only two tiny and very faint marks to top and bottom of paste-down endpapers. 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.

Glazed pictorial unclipped dust jacket, signs of wear to corners and edges, now in a removable protective clear sleeve.I grew up eating my grandmother's British cooking and have been trying to find satisfactory recipes for some of the basics - scones, Yorkshire puddings, pasties, etc, and of course also the special occasion puddings and hot cross buns. When we began the course, the premise was to teach us as if we had never been in a kitchen in our lives.