The LEITH'S COOKERY BIBLE is a classic. The most authoritative and comprehensive cookbook there is for seasoned cooks and beginners chefs and caterers from the celebrated Leiths School of Food and Wine. 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. From the prestigious Leiths School of Food and Wine this is a comprehensive and authoritative cookbook that contains everything anyone could ever need or wish to know in the kitchen.
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