The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. Leiths Baking Bible covers every aspect of baking from bread, pâtisserie and pastry to cakes, scones, buns, and biscuits. The photos are immpressive but not entirely helpful, being clumped together in groups, rather than next to the recipe they represent. 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.

Both the ultimate reference book and a fantastic source of inspiration, Leiths Baking Bible will be the only book you’ll need for home baking. With the rise of box schemes and farmer’s markets, more people are cooking creatively with vegetables than ever before.By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. The best thing about the book is that it gives the user the scope and the wherewithal to experiment and develop.

The recipes are simply laid out and very easy to follow - especially if, like me, you often modify or combine recipe ideas depending on what ingredients you have. It's not that the recipes are out of date--though the traditional favourites such as roast beef and Yorkshire pudding are present and correct--but that this isn't a volume written around gorgeous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. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there? They can be adapted to whatever you have in your cupboard at home (the book contains a special section on substituting ingredients), they can be made with convenience ingredients (like ready-rolled pastry and bought pesto, which come with recommendations on the best brands to choose), and the ‘basic’ recipes contain delicious variations that will enliven every meal. When we began the course, the premise was to teach us as if we had never been in a kitchen in our lives.The guiding principle of the teaching at Leith's School is impart enthusiasm in the trade and instil in students a lasting love of good food and wine. It feels a little outdated as now popular ingredients such a raddichio, fennel, pumpkin seeds and all the other fashions that have come and gone aren't really referenced but I feel strongly that all good food has value -regardless of whether its considered old-fashioned. 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. Leiths Cookery Bible is the most authoritative and comprehensive cookbook there is for seasoned cooks, beginners, chefs, and caterers from the celebrated Leiths School of Food and Wine. You will find all the classic recipes here – Profiteroles, Quiche Lorraine, Swiss Roll, Brioche- and innumerable tempting alternatives – Artichoke and Green Olive Tart, Walnut Bread, Almond Shortbread .