Description

Book Synopsis

Leith's How to Cook comprehensively takes 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 and/or avoid it happening next time. Home cooks will feel there is a Leith's 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.

Leith's How to Cook

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    A Hardback by Leiths School of Food and Wine

    £36.00

    Includes FREE delivery

    RRP £40.00 – you save £4.00 (10%)

    Order before 4pm today for delivery by Thu 27 Aug 2026.

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      Book details

      Publisher Quadrille Publishing
      Imprint Quadrille Publishing Ltd
      Published 12 September 2013
      ISBN-13 9781849493192
      978-1849493192
      ISBN-10 1849493197
      Also in:
      Food & Drink General cookery and recipes

      Description

      Book Synopsis

      Leith's How to Cook comprehensively takes 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 and/or avoid it happening next time. Home cooks will feel there is a Leith's 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.

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