Leiths Cookery Bible: 3Rd Ed. easy book easy book 
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 From Great British Bake Off presenter Prue Leith. The LEITH'S COOKERY BIBLE is a classic. 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. Covering soups, first courses, vegetable dishes, salads, main courses, stocks, sauces, dips, spreads, puddings, cakes, breads, biscuits, preserves, canapés, snacks and garnishes, the Leiths Cookery Bible is truly exhaustive. 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. 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. In addition there are clear, illustrated instructions on how to perform every culinary operation from preparing a game bird to skinning a squid. From the prestigious Leiths School of Food and Wine, this is a comprehensive and authoritative cookbook that contains everything anyone could ever need or wish to know in the kitchen. 
 
 
 
 



        

            
            

                
Publisher
                
Bloomsbury Publishing
            
            
            

                
Dimensions
                
19.05 x 5.72 x 24.77 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
880 pages
            
            
            

                
Book Type
                
Hardcover
            
            
            

                
ISBN-10
                
074756602X
            
            
            

                
ISBN-13
                
978-0747566021
            
            
            

                
Publication date
                
20 Oct. 2003
            
            
        
         




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