Search results for ""author leiths school of food and wine""

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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These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. Desserts feature a variety of preparation techniques, all of which are covered in this authoritative book. There are illustrated step-by-step guides to making a host of puddings, from simple crepes and creme brulees, through to jellies, souffles and meringues, to effortless ice creams and sorbets. Each chapter also presents a range of original, contemporary recipes as well as ever-popular classics. Choose from indulgent hot puddings, such as Chocolate and cherry souffle, Medjool date and cardamom pudding, and Spiced gooseberry oat crisp, or delectable prepare-ahead cold desserts, such as Pink grapefruit and Champagne jelly, Roasted almond panna cotta, and Coconut and mango meringue roulade. A mouth-watering selection of refreshing frozen desserts includes Clotted cream ice cream with raspberries, White peach sorbet and Praline parfait.

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