Leiths Cookery Bible - Prue Leith

Leiths Cookery Bible - Prue Leith

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Short Description

Full bibliographic data for Leiths Cookery Bible

Title

Leiths Cookery Bible

Authors and contributors

By (author) Prue Leith, By (author) Caroline Waldegrave

Physical properties

Format: Hardback
Number of pages: 880
Width: 189 mm
Height: 246 mm
Thickness: 57 mm
Weight: 2,004 g

Audience

General/trade

Language

English

ISBN

ISBN 13: 9780747566021
ISBN 10: 074756602X

Classifications

Dewey:641.5
LCification:TX651
Nielsen BookScan Product Class:T16.0
BISAC category code:CKB071000

Edition

3, Revised

Edition statement

3rd Revised edition

Illustrations note

col. Illustrations

Publisher

Bloomsbury Publishing PLC

Imprint name

Bloomsbury Publishing PLC

Publication date

20 October 2003

Publication City/Country

London/GB

Biographical note

Make sure she gets all new Leith publications

Promotional headline

Will be accompanied with a major publicity and marketing campaign Thoroughly updated for contemporary readers with additional recipes and stunning new photography and page redesign The COOKERY BIBLE has sold over 300,000 copies

Main description

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. Covering soups, first courses, vegetable dishes, salads, main courses, stocks, sauces, dips, spreads, puddings, cakes, breads, biscuits, preserves, canapes, snacks, and garnishes, 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 timelessics 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.