Remarkables REMARKABLES Intriguing, stunning, or otherwise remarkable books These include fine editions, foreign publications exceptional for their interest or production, special editions and some first-rate books from very small publishers. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. No, it doesn't have lots of chit-chat about food and how it reminds the author of summer evenings in Spain, and so on.

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. 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. As with all the cookbooks in the Leiths series the emphasis is on proper technique to ensure success everywhere. With 100 colour photographs, conversion tables, a glossary of terms, illustrated techniques tips (from whipping cream to cutting a mango), a guide to wines and cheeses, a seasonal table of fruit and veg, and much more, this is the cookery book you will turn to every day.In addition there are clear, illustrated instructions on how to perform every culinary operation from preparing a game bird to skinning a squid. New Paperbacks NEW PAPERBACKS [jsb_filter_by_tags count="15" show_more="10" sort_by="total_products"/] A selection of recent paperbacks. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. I believe this book speaks to a general audience of cooks, from those who are just starting out discovering the space of their kitchen to others who cook professionally.Produced by Leiths School of Food and Wine, they are the most authoritative, thorough and comprehensive cookbooks you can have. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. So Prue Leith has been around forever - maybe not quite Delia Smith but she is certainly an important part of the British cooking scene. g white sauce and , say, two types of tomato sauce) plus obvious staples which have just that little bit more flair e.

Recipes come complete with ‘prepare ahead’ instructions in case you want to cook them in advance, making it easy to rustle up quick after-work suppers, or to cook for friends and family without spending all your time slaving in the kitchen.

We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there? 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. One can ignore them if one chooses (I always do), but for those wishing to learn, they can, presumably, be useful.

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. 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. 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. The 1,400 recipes range from timeless classics such as Cheese Soufflé 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.

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. Leiths Simple Cookery Bible contains a colossal 700 recipes that are foolproof, delicious, easy to follow and utterly reliable. 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 . Leiths Baking Bible covers every aspect of baking from bread, pâtisserie and pastry to cakes, scones, buns, and biscuits. 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.