Leith's Confident Cooking: Step-by-Step Recipes and Techniques (Leith's Step-by Step Cookery)
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Manufacturer: Bloomsbury Publishing PLC
Publisher: Bloomsbury Publishing PLC
Author: Prue Leith
Leith's Confident Cooking: Step-by-Step Recipes and Techniques (Leith's Step-by Step Cookery) Description
Binding: Hardcover
EAN: 9780747515999
ISBN: 0747515999
Label: Bloomsbury Publishing PLC
Manufacturer: Bloomsbury Publishing PLC
Book Pages: 320
Publication Date: 1993-10-21
Publisher: Bloomsbury Publishing PLC
Studio: Bloomsbury Publishing PLC
EAN: 9780747515999
ISBN: 0747515999
Label: Bloomsbury Publishing PLC
Manufacturer: Bloomsbury Publishing PLC
Book Pages: 320
Publication Date: 1993-10-21
Publisher: Bloomsbury Publishing PLC
Studio: Bloomsbury Publishing PLC
Editorial Review of Leith's Confident Cooking: Step-by-Step Recipes and Techniques (Leith's Step-by Step Cookery)
Customer Reviews of Leith's Confident Cooking: Step-by-Step Recipes and Techniques (Leith's Step-by Step Cookery)
Customer Rating:
Review Summary: Learn to cook ...
Review: As the previous reviewer says, this is an excellent way to learn how to cook, and not just read recipes.
Customer Rating:
Review Summary: Inspiring recipies and great illustrated techniques
Review: If you want to learn to really cook, and not just follow recipes, then this is a great book for you. The book combines classic British and world recipes with illustrated steps on how to make them and a special section on techniques. Inspiring recipes are arranged - not unusually - by courses, including sections on vegetarian dishes and baking. Lots of variety; to identify any particular dishes would not do justice; but there's something for all cultures and tastes. All the recipes are fully illustrated in colour - not just the finished dish, but also several steps along the way. This gives you the confidence to try dishes you might normally steer clear of. The photos are full-colour, good quality and mouth-watering. What makes this book really stand out is the section on techniques. From filleting fish and boning chicken to selecting joints of meat and different ways to cook rice, there is solid, easy-to follow advice. All aspects of cooking are covered - even down to finishing touches such as how to make an ice bowl and fan an avocado. For those who are put off trying new ideas by previous culinary disasters, there's also a useful section on how to avoid those lumpy sauces and mousses that won't set. In this book, Prue Leith hopes to reassure beginners and inspire confident cooks; she is well qualified to do both; she founded the Leith School of Good Food and Wine, has presented her own TV series and has an OBE for services to good food. This is the one book my friends want to keep when they borrow it ...
Review Summary: Learn to cook ...
Review: As the previous reviewer says, this is an excellent way to learn how to cook, and not just read recipes.
The Step by Step approach really works in this book, and you will learn techniques that you can apply to similar dishes.
More a workbook, than a recipe book.
It's unlikely that you'll get this book new, but if you see it in a discount or second hand bookshop, then snap it up.
Customer Rating:
Review Summary: Inspiring recipies and great illustrated techniques
Review: If you want to learn to really cook, and not just follow recipes, then this is a great book for you. The book combines classic British and world recipes with illustrated steps on how to make them and a special section on techniques. Inspiring recipes are arranged - not unusually - by courses, including sections on vegetarian dishes and baking. Lots of variety; to identify any particular dishes would not do justice; but there's something for all cultures and tastes. All the recipes are fully illustrated in colour - not just the finished dish, but also several steps along the way. This gives you the confidence to try dishes you might normally steer clear of. The photos are full-colour, good quality and mouth-watering. What makes this book really stand out is the section on techniques. From filleting fish and boning chicken to selecting joints of meat and different ways to cook rice, there is solid, easy-to follow advice. All aspects of cooking are covered - even down to finishing touches such as how to make an ice bowl and fan an avocado. For those who are put off trying new ideas by previous culinary disasters, there's also a useful section on how to avoid those lumpy sauces and mousses that won't set. In this book, Prue Leith hopes to reassure beginners and inspire confident cooks; she is well qualified to do both; she founded the Leith School of Good Food and Wine, has presented her own TV series and has an OBE for services to good food. This is the one book my friends want to keep when they borrow it ...