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Leith's School of Food and Wine

Overview
Works: 18 works in 33 publications in 1 language and 783 library holdings
Classifications: TX651, 641.5
Publication Timeline
Key
Publications about Leith's School of Food and Wine
Publications by Leith's School of Food and Wine
Most widely held works about Leith's School of Food and Wine
 
Most widely held works by Leith's School of Food and Wine
Leith's simple cookery bible by Viv Pidgeon( Book )
5 editions published between 2007 and 2013 in English and held by 110 libraries worldwide
Leiths baking bible by Susan Spaull( Book )
4 editions published between 2006 and 2012 in English and held by 108 libraries worldwide
Leith's cooking for one or two by Polly Tyrer( Book )
2 editions published between 1996 and 1998 in English and held by 87 libraries worldwide
Leith's Latin-American cooking by Valéria Vieira Sisti( Book )
2 editions published in 1998 in English and held by 64 libraries worldwide
Leith's healthy eating by Puff Fairclough( Book )
2 editions published between 1996 and 1997 in English and held by 50 libraries worldwide
Chef school : Leith's School of Food & Wine ( Book )
1 edition published in 1998 in English and held by 45 libraries worldwide
Leith's book of cakes by Fiona Burrell( Book )
1 edition published in 1995 in English and held by 44 libraries worldwide
Leith's book of desserts by Valéria Vieira Sisti( Book )
1 edition published in 1997 in English and held by 37 libraries worldwide
Leiths techniques bible by Susan Spaull( Book )
3 editions published in 2012 in English and held by 36 libraries worldwide
The best of Leith's : more than 100 favourite recipes from Leith's School of Food and Wine ( Book )
1 edition published in 1998 in English and held by 34 libraries worldwide
Leith's seasonal bible by C. J Jackson( Book )
1 edition published in 1998 in English and held by 31 libraries worldwide
Leith's Indian and Sri Lankan cookery by Priya Wickramasinghe( Book )
2 editions published in 1998 in English and held by 25 libraries worldwide
Leith's easy dinner parties by Caroline Waldegrave( Book )
1 edition published in 1998 in English and held by 24 libraries worldwide
Leith's Daily Mail cookbook ( Book )
1 edition published in 2002 in English and held by 16 libraries worldwide
Leith's how to cook ( Book )
1 edition published in 2013 in English and held by 12 libraries worldwide
How to cook by Claire Macdonald( Book )
2 editions published in 2013 in English and held by 10 libraries worldwide
Leiths School of Food and Wine is a renowned London-based cookery school with a first-class international reputation. This comprehensive book takes the reader - subject by subject - through every aspect of food preparation and cooking from the masters themselves. Skills are completely 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 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 twis. This ultimate cook's reference book should be on every kitchen shelf
Leith's cookery bible by Prue Leith( Book )
1 edition published in 2003 in English and held by 1 library worldwide
Leiths meat bible by Max Clark( Book )
1 edition published in 2012 in English and held by 0 libraries worldwide
Leiths Meat Bible is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. As with every book from the Leiths series, all recipes are foolproof with an emphasis on proper technique. The first part of the book guides you through the basic techniques for choosing, preparing, cooking and carving meat, including an illustrated guide to the different cuts of meat (and how to tell if a piece of meat is fresh and good-quality), advice on how to handle and store raw meat, and easy-to-follow instructions on every kind of cooking method you will need. Following this are chapters on each type of meat, including delicious recipes ranging from the classics, such as Beef stew, Shepherd's pie, Slow-roast pork belly and Toad-in-the hole, to more adventurous dishes, such as Sticky chicken goujons with caramelised lemons, Duck breasts with blackberry and apple sauce and Thai basil pork. There are also tempting and inventive ideas for cooking with cheaper cuts of meat. 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. Utterly comprehensive, reliable and easy to use, this is an essential book for every kitchen
 
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English (33)
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