- Author: Leith's School of Food and Wine
- Format: Hardback
- Publisher: Quadrille Publishing Ltd
- Published: 12 September 2013
- ISBN: 9781849493192
This comprehensive book takes the reader - subject by subject - through every aspect of food preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout. Here you will find the essentials that most cookbooks leave out: how to prepare every ingredient from scratch, including vegetables, fish, shellfish, poultry and game; how to judge when meat is perfectly cooked and the best way to carve roasts; the correct texture at every stage of pastry, cake and bread making; and how to make the perfect pasta and risotto. And if things don't turn out quite right, there is help on hand to identify what's gone wrong and how to rectify the problem andor avoid it happening next time. Home cooks will feel there is a Leiths chef looking over their shoulder and guiding them every step of the way. Recipes are clearly set out, easy to follow and illustrated with full-page photographs, plus detail shots showing key preparation stages. There are over 500 recipes plus 250 variations, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. The perfect wedding, graduation or leaving home gift, this ultimate cook's reference book, should be on every kitchen shelf.
Leiths School of Food and Wine Based in London, this renowned cookery school has acquired a first-class international reputation since it was founded by Prue Leith and Caroline Waldegrave in 1975. Students come from all over the world to be taught by professional chefs in a friendly atmosphere; many of them have moved on to highly successful careers in the world of food and catering. Countless amateur cooks have passed through Leiths, too, becoming confident, skilled home cooks.