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Leiths Cookery Bible by Prue Leith and Caroline Waldegrave

Prue Leiths Cookery Bible cookery book ...

Leiths Cookery Bible is an old-fashioned cook book in the best possible sense. It's not that the recipes are out of date -- though the traditional favourites such as roast beef and Yorkshire pudding are present and correct -- but that this isn't a volume written around gorgeous colour photographs so perfect they actually put the average home chef off even attempting the dishes for fear of failure. That said, there are 64 pages of very nice pictures.

Leiths concentrates on information: a 100-page primer covering conversion tables, cookery terms, menu planning, calculating quantities, presentation, serving, healthy eating, nutrition, food safety, storage, leftovers, freezing food, equipment and wine, and a further 740 large pages of very detailed recipes that are unambiguous, precise and easy to follow. Especially helpful is the fact that all measurements are given in imperial and metric, and all temperatures in Fahrenheit as well as Celsius.

Written in a practical, straightforward style, Leiths doesn't try to entertain and the recipes are as free from gimmicks and pretension as the prose: you won't learn here how to prepare anything which looks more suited to a contemporary art gallery than a dining table. Instead there are hundreds of recipes for every occasion from a quick and easy family meal to an upscale dinner party, all of which have been tested repeatedly during 27 years of the Leiths School of Food and Wine.

The result in this third edition is the inclusion of dozens of "new classics" -- the fresh, imaginative cooking that has been such an inspiration for today's chefs. It has meant that Oriental, Indian, South American and vegetarian dishes have come into their own. It has meant due regard for healthy eating, alongside the "haute cuisine" of rich butter sauces and high-cholesterol puddings and the hearty, homely cooking of the modern brasserie.

Also included are useful sections on the preparation of all the main types of meat and fish, though for more detailed coverage of kitchen craft Leiths Techniques Bible is the place to go. Otherwise, this is the perfect one-stop shop for anyone wanting a practical, functional guide on how to cook just about anything. -- Gary S Dalkin

Covering soups, first courses, vegetable dishes, salads, main courses, stocks, sauces, dips, spreads, puddings, cakes, breads, biscuits, preserves, canapes, 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 Souffle 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.

Prue Leiths Cookery Bible by Prue Leith and Caroline Waldegrave

Prue Leiths Cookery Bible TV chefs, TV cooks and cookbooks

Leiths Cookery Techniques Bible by Susan Spaull and Lucinda Bruce-Gardyne (TV chefs and cookery books)

Leiths Cookery Techniques Bible TV cooks and cookbooks - books relating to the cookery school started by Prue Leith

Leiths Cookery Techniques Bible by Susan Spaull and Lucinda Bruce-Gardyne

Learn how to prepare meat and fish, make perfect pastry and bread, as well as equip a kitchen. Understand what makes recipes work and what has happened when they haven't. With answers to every cookery question from how to make perfect mashed potatoes to making a spun sugar cage, this is a cookbook for everyone from the novice cook to the experienced chef. (Source: Amazon UK 20 Apr 2006)

Leiths Vegetarian Bible by Polly Tyrer

Vegetarians, or just lovers of vegetables, will find Leith's Vegetarian Bible an indispensable addition to their cookbook collection. This tome of vegetarianism is packed with 1000 recipes ranging from starters to desserts and accompaniments, as well as handy information on nutrition and managing a non-meat diet.

The book is arranged by vegetable type, so it's easy to look up recipes that use what you've got in the pantry. Information such as the peak season for each vegetable and the vitamins found in each is also included. Polly Tyrer and the other four contributing authors offer a wide range of recipes from all over the world. Mediterranean dishes such as fresh spinach cannelloni appear alongside Asian-inspired recipes like noodles with peanut sauce and raw vegetables as well as Middle-Eastern and South American flavours. In fact, there is such a plethora of choice that it's hard to decide which recipe (or which continent) to start with.

You don't have to be a vegetarian to enjoy using this cookbook. Most of the dishes (for example, the Thai red pumpkin and coconut curry) are so hearty that you won't miss the meat at all. Alternatively, you could use many of them (such as asparagus with lemon and caper sauce) as accompaniments to a carnivorous meal. On the downside, only 16 of the 1000 recipes are accompanied by a photograph. This may cause less-confident cooks to shy away from the more complex recipes, but most of the dishes are simple enough and the steps are well explained. The Vegetarian Bible is useful for both everyday cooking and impressing friends at dinner parties. -- Amelia Crook (Source: Amazon UK 22 April 2006)

Vegetarianism has never been more of an issue than it is in today's health and fitness dominated society. LEITH'S VEGETARIAN BIBLE is the comprehensive cookbook for vegetarian cooking from the prestigious Leith's School of Food and Wine. Authoritative and exciting, it combines the classic (French Beans with Almond and Garlic) with the innovative (Chargrilled Baby Leek Bruschetta with Poached Egg), and ranges from the simple (Baked Aubergine with Tomato, Chill and Basil) to the sophisticated (Courgette stuffed with Spinach Gnocchi). Practical and easy to use, the book is divided by various vegetable groups, and there are recipe ideas for snacks, main meals, food for freezing, dishes to cook in one pot and desserts. Whether you are a full or part time vegetarian, about to become a convert or simply suffer from a love of vegetables, all the information is here for understanding and managing a vegetarian diet. Presented with the clarity, information and authority that have made the Leith's Series such a success, the LEITH'S VEGETARIAN BIBLE is an indispensable book for any household. (Source: Amazon UK 22 April 2006)

Leiths Vegetarian Bible by Polly Tyrer (TV chefs and cookery books)

Leiths Vegetarian Bible TV cooks and cookbooks - books relating to the cookery school started by Prue Leith

Leiths Fish Bible by C J Jackson (TV chefs and cookery books)

'The best friend you can have in the kitchen' Nigel Slater (front cover) Leiths Fish Bible TV cooks and cookbooks - books relating to the cookery school started by Prue Leith

Leiths Fish Bible by C J Jackson

Leiths Fish Bible is the only fish cookbook you will ever need. With innumerable recipes from all over the world, it has something for every occasion from a simple supper to an elegant dinner. As with every book from the classic Leiths series, all recipes are fool-proof, easy to use with an emphasis on proper technique. Here are many of the classics - dishes such as Sole Meuniere, Risotto Nero, Lobster Thermidor and Deep-fried Cod in Beer Batter - alongside the contemporary - Mackerel, Rice Noodle and Peanut Salad, Noisettes of Salmon with Cucumber and Fennel Salsa - and the exotic - Braised Octopus in Rioja, Seafood Laksa and Sushi Nigiri. Chapters are divided by fish groups (with alternative fish given for every recipe) with an extensive chapter on Shellfish as well as Preserved Fish. There is also detailed information on methods of preparation and cooking techniques such as filleting and boning, alongside preparing shellfish and home-smoking. This new edition has been revised, updated and redesigned with several new recipes and stunning new photographs. Comprehensive and authoritative, it is an essential book for every kitchen. (Source: Amazon UK 22 April 2006)

Leiths Seasonal Bible by C J Jackson

With supermarkets selling virtually every kind of fruit and vegetable all the year round, many people no longer have any idea what is in season when. C.J. Jackson, principal of the Leith's School of Food and Wine, and food writer Belinda Kassapian plan to change that.

As you'd expect, Leith's Seasonal Bible is divided according to the seasons, and every recipe comes with a wine recommendation. There is also a comprehensive guide to seasonal fruits and vegetables, catering quantities, cooking techniques, French cookery terms, food presentation, food safety, storing produce and freezing. Each seasonal section includes menus for family meals, entertaining on a large scale and advice for special events like Christmas and Valentine's Day. There are 850 recipes -- 650 are completely new -- and they range from the mundane (wilted lettuce) to the exotic, such as Baked Marrow with Aduki Bean and Wild Mushroom Stuffing.

You'll find a good recipe for every fruit and vegetable imaginable, you'll learn how to debeard a mussel and you'll discover that a hot oven in Australia is over 240°C, but less than 220°C in America. Leith's Seasonal Bible is the kind of book that should be in every kitchen -- and remember, it's cheaper to buy in season and you're likely to get fresher produce. (Source: Amazon UK 22 April 2006)

Provides a complete introduction to seasonal food and contains more than 650 original recipes, all of them tried and tested by Leith's School of Food and Wine. They include cooking with elephant garlic, cardoons, mulberries, damsons and quinces. The text is arranged in four seasonal sections, divided into "first courses", "main courses", "puddings" and "miscellaneous", which includes sauces, preserves, breads and cakes. Each part includes menus for family meals, light lunches, tea, supper, dinner parties, entertaining on a large scale, and eating on a budget. Every recipe comes with a wine recommendation. Advice is provided for seasonal themes and events, such as picnics, Burns night, Christmas and Valentine's Day. (Source: Amazon UK 22 April 2006)

Leiths Seasonal Bible by C J Jackson et al (TV chefs and cookery books)

Leiths Seasonal Bible TV cooks and cookbooks - books relating to the cookery school started by Prue Leith

The Best of Leiths : The Top 100 Recipes from Leiths School of Food and Wine (TV chefs and cookery books)

The Best of Leiths : The Top 100 Recipes from Leiths School of Food and Wine TV cooks and cookbooks - books relating to the cookery school started by Prue Leith

The Best of Leiths : The Top 100 Recipes from Leiths School of Food and Wine

Recipes from the UK's leading cookery school. Waldegrave, the Principal of Leith's School of Food and Wine, presents a choice of 100 Leith's recipes including starters, main courses, desserts and others. Including traditional as well as healthy modern dishes along with recipes for all occasions. Each recipe is illustrated in colour. (Source: Amazon UK 22 April 2006)

Leiths Cooking for One or Two by Polly Tyrer

Contains over 150 recipes for easy-to-make meals. They include: summer garden soup; blue cheese risotto; pan fried cod with mustard and dill cream; chicken breast with cumin and mint; lentil shepherd's pie; and pears savoyade. The text also offers food-freezing tips and advice on wine. (Source: Amazon UK 22 April 2006)

Leith's Cooking for One or Two (TV chefs and cookery books)

Leiths Cooking for One or Two TV cooks and cookbooks - books relating to the cookery school started by Prue Leith

Leiths Indian and Sri Lankan Cookery by Priya Wickramasinghe (TV chefs and cookery books)

Leiths Indian and Sri Lankan Cookery TV cooks and cookbooks - books relating to the cookery school started by Prue Leith

Leiths Indian and Sri Lankan Cookery by Priya Wickramasinghe

A collection of over 150 Indian and Sri Lankan recipes. They include: dill bhaji; Goan salmon curry; cashew nut curry; yellow rice; Sri Lankan Christmas cake; kosemberi; mango mousse; and kulfi. (Source: Amazon UK 22 April 2006 - 1998 paperback edition)

This cookery book contains over 150 exotic recipes that have been carefully adapted for the Western cook without any compromise of authenticity, and presents the best of Indian and Sri Lankan cuisine. Indian cookery is an umbrella term which covers the whole subcontinent - regional variations are so marked that a Northern Indian visiting the south would experience a whole new range of tastes, smells, preparations and food habits. Sri Lankan cookery, though relatively unknown in the West, also has its own distinctive qualities: the use of coconut, chilli and Maldive fish combined with the influence left by the Portuguese, Dutch and British settlers make this a cuisine of distinctly hybrid nature. The variety of recipes from India and Sri Lanka reflect the author's extensive travel and exposure to many styles of Eastern home cooking. No special equipment is required for cooking and all the ingredients are available in large supermarkets or in Indian and Chinese food stores. The book also includes a chapter on spices, an introduction to common Indian and Sri Lankan food and tips on basic cooking techniques. Priya Wickramasinghe is the author of "Spicy and Delicious" and "Oriental Cookbook". (Source: Amazon UK 22 April 2006 - 1997 hardback edition)

Leiths Easy Dinner Parties by Caroline Waldegrave, Puff Fairclough and Janey Orr

Contains over 150 recipes for dinner parties, including: prosciutto and cannelloni bean soup; three-cheese pate with pecans; bloody Mary crab salad; spiced mushroom bruschetta; lamb cutlets with sundried-tomato and chilli couscous; and hot chocolate rum. (Source: Amazon UK 22 April 2006)

Leiths Easy Dinner Parties (TV chefs and cookery books)

Leiths Easy Dinner Parties TV cooks and cookbooks - books relating to the cookery school started by Prue Leith

Leiths Cookery School by Prue Leith and Caroline Waldegrave (TV chefs and cookery books)

Leiths Cookery School TV cooks and cookbooks - books relating to the cookery school started by Prue Leith

Leiths Cookery School by Prue Leith and Caroline Waldegrave

Designed to teach the culinary techniques and principles of the kitchen, this book consists of 42 menu lessons which take the reader from the simplest dishes through to real culninary masterpieces. The authors have run a school of food and wine since 1975. (Source: Amazon UK 26 April 2006)

Entertaining with Style by Prue Leith and Polly Tyrer

Entertaining with Style is the ultimate book for everyone who enjoys giving parties and wants to make them truly memorable. Here are over 200 mouthwatering recipes, numerous highly original party ideas, and a wealth of practical information to enable you to "put on the style".

Invaluable advice on "Catering in Quantity", including who to invite and how much food to allow, is followed by the focal point of the book - 34 specially devised parties all illustrated with startlingly stylish photographs and paintings. For important or formal occasions there is the traditionally elegant Victorian Wedding and the VIP Dinner, whereas fun lovers will enjoy the zany Surrealist Dinner and the Barbecue in the Backyard. Delight your children with the Easter Egg Party and Treasure Hunt or throw a Thirties Cocktail Party to recall times gone by. No matter how many you want to invite, there are ideas for every eventuality, from a seductive Aphrodisiac Dinner for Two to a Harlequin Masked Ball for Two Hundred. Included too are elegant lunches, tasteful teas and outdoor occasions, such as the Tennis Party.

Prue Leith and Polly Tyrer give precise instructions on how to make each event a resounding success, covering every detail down to folding the napkins and making the invitations. They provide checklists showing every item required and countdown charts listing what is to be done and when. In addition, there are recipes for all the dishes, suggestions for appropriate drinks and, most importantly, advice on setting the scene - how to lay the table, what props are needed, and suitable lighting and music.

Entertaining with Style is both an inspiration and an essential work for every host and hostess. (Source: Front Flap 1986 Hardback edition)

Entertaining with Style by Prue Leith and Polly Tyrer (TV chefs and cookery books)

Entertaining with Style TV cooks and cookbooks

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