The other book I have is this one and I turn to it time and time again - if you ever wanted one book to cover everything from essential utensils, boning a chicken to making a meal for 3 to 30 then this is it. Dip Into NEW PAPERBACKS [jsb_filter_by_tags count="15" show_more="10" sort_by="total_products"/] A selection of recent paperbacks.

If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. 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. Incidentally, i have tried several rotten meat-ball recipes - most of which fail because the meatballs disintegrate in the pan. Included are recipes for snacks, salads, desserts and baking, as well as classic slow-cooked dishes and modern main courses that can be prepared in minutes. See our Remarkables Archive for some that are no longer in print, but which we are happy to try to track down.Leith's School of Food and Wine was established in 1975 to provide professional training for career cooks and short courses for amateurs. I cooked something different from it every single day the first week or two I got it, and everything turned out perfectly. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages.

The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. It's not that the recipes are out of date--though the traditional favourites such as roast beef and Yorkshire pudding are present and correct--but that this isn't a volume written around gorgeous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. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality. 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. 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.This recipe book not only gives you the recipe in plain English (though sometimes Americanism's is used) in a laid out manner but also if the outcome is not as expected it also gives probable reasons for this below the recipe, the one downfall is that I think the Authors of this book liked to do everything by hand so very little advice is given on how to mix with electric mixers (as overbeating is mentioned in cakes especially something t od owit h the Flour) but otherwise a Great Book and my first choice for trying new recipes and a very wide range of recipes there is too, even a chapter on sauces for Cakes, Meats and Salads which lift your taste buds no end. Of note, there are more modern recipes for things like naan bread and tabbouleh, which I was pleasantly surprised by and which also turned out beautifully. 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 .

academic and scholarly books and Modern First Editions, Reference books ,and all types of Academic Literature. 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.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. 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. With answers to every cookery question from how to make perfect mashed potatoes to making a spun sugar cage, this is an indispensable book for everyone from the novice cook to the experienced chef. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there? This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees.