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Leiths Baking Bible [Hardcover]

Fiona Burrell , Susan Spaull
4.8 out of 5 stars  See all reviews (35 customer reviews)

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Book Description

18 Sep 2006 Leiths
The Leiths cookery series are the most useful books to have in your kitchen. Produced by the acclaimed Leiths School of Food and Wine, they are the most authoritative, thorough and comprehensive cookbooks you can have. Leiths Baking Bible covers every aspect of baking from bread, patisserie and pastry to cakes, scones, buns, and biscuits. 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 . As with all the cookbooks in the Leiths series, there will be an emphasis on technique, especially invaluable for a book on this subject. Useful, inspiring and utterly reliable, the Leiths Baking Bible will be the only book you'll need for home baking.

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Product details

  • Hardcover: 688 pages
  • Publisher: Bloomsbury Publishing PLC (18 Sep 2006)
  • Language: English
  • ISBN-10: 0747581894
  • ISBN-13: 978-0747581895
  • Product Dimensions: 18.9 x 4.6 x 24.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Bestsellers Rank: 214,218 in Books (See Top 100 in Books)

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Product Description

Review

'The best friend you can have in the kitchen' Nigel Slater

Book Description

The only book on baking you will need from the classic Leiths series --This text refers to the Paperback edition.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.8 out of 5 stars
4.8 out of 5 stars
Most Helpful Customer Reviews
50 of 51 people found the following review helpful
5.0 out of 5 stars success guaranteed 15 April 2008
By Catfish TOP 500 REVIEWER
Format:Hardcover|Amazon Verified Purchase
I have tried various baking books and I must say that this one has been the most successful so far with the fewest baking failures ever. In fact, every single cake I have made from this book has risen, baked to a golden yellow, or done exactly what the recipe says it should have. Containing hundreds of recipes for cakes, biscuits, cookies, muffins and breads, you will find in here an amazing collection of bakes for a special dinner party or simple (but delicious) scones for the kids' dessert. A wonderful home-baking book, this includes all the classics such as Victoria sponge and Madeira cake, as well as classics with a twist, for an example a carrot cake with a pecan-apricot crust - the best carrot cake I have ever eaten. There are plenty of traditionally British puddings and desserts, as well as continental favourites including a delectable and beautiful looking Black Forest cake. Even if you're new to baking, with Leith's Baking Bible you can be sure that this will soon turn into a new hobby and even your earliest attempts will be successful thanks to the clear and concise instructions.

The book contains recipes for citrus cakes, chocolate cakes, nut cakes, tea breads, roulades, and a section on festive baking with a wonderful Christmas cake recipe. There are biscuits for when you have just a few ingredients in your store cupboard as well as some cakes with unusual ingredients - courgette, polenta, potato, or even beetroot.

A few weeks ago I discovered a whole package of easy blend dried yeast in my cupboard which was close to the Use By date. I didn't feel like throwing it away so I decided to make a ciabatta loaf instead, and it was the Leith's Baking Bible which I used for my very first experiment of baking my own bread, which turned out delicious - so good in fact that I have made a number of breads since then. Most of the recipes actually use fresh yeast but the introduction to the Breads section explains really clearly how to used the dried variety.

Whatever your mood or the occasion you will have plenty of recipes to choose from. If I had to pick just one baking book to use forever it would be this one.
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34 of 36 people found the following review helpful
5.0 out of 5 stars Excellent and comprehensive 20 Sep 2010
By Beam
Format:Hardcover|Amazon Verified Purchase
Hard to write a short but detailed review about such a big book, so I apologise in advance for the length of this one, but I hope the detail is helpful!

I spent hours agonising over the best book for me. I am a keen and competent home baker, with a particular interest in breads and patisserie, and finally came to the conclusion that this book would be the most interesting and useful. I am very glad that I did.

It is not choc-a-bloc with pictures, although there are some lovely glossy pages at intervals in the book. So from that point of view it's not 'inspiring' (when looking through a recipe book, it is usually the pictures that inspire me). But if you are able to visualise what it is you wish to bake, have a good enough knowledge of baking to understand what certain ingredients and their quantities will result in, or are just happy to pick a recipe and see what you end up with, then you shouldn't mind not having an image for every recipe. Furthermore, what is lacking in the illustration department is more than made up for in the text one: there are HUNDREDS of recipes, each in clear-cut sections which begin with comprehensive explanations about what you may come up against.

Part 1
The book begins with a number of pages about various ingredients and their properties, as well as necessary equipment for baking. So a section about chocolate for example gives an list of differents types (plain, semi-sweet, couverture, milk etc), before talking about melting chocolate, and specific points to remember; adding liquid to chocolate; tempering chocolate and storing chocolate. This in-depth approach continues alphabetically right up to yoghurt, encompassing dried fruits, flour, sugar and so on.

Part 2
This part contains the recipes. The sections are:
pastry (with sub headings for savoury tarts and flans, savoury pies, savoury pastries and en-croute dishes, sweet tarts and crumbles and cobblers);
patisserie;
meringues;
cheesecakes;
biscuits and cookies (as well as extra sections for festive biscuits, biscotti, savoury biscuits);
savoury quick bread and scones;
sweet scones;
muffins;
cakes (and then sub headings classic, chocolate, citrus, ginger etc.);
tray bakes;
brownies and blondies;
icings and fillings;
glazes and sauces;
bread (plus sub-headings like basic breads, olive oil breads, flat breads artisan breads which include starters for sourdoughs etc);
small sections on baking with breadmakers, gluten free baking and high altitude baking.

Each section begins with a detailed introduction with the history of the product(s) and contains pointers as to what you need to remember when making it, why something might have gone wrong and how to correct that etc. The recipes are set out in a clear format, some with little descriptions before them and diagrams of step-by-step processes.

Part 3
Terminology, glossary of british and american terms, conversion tables and a few suppliers of foods and equipment.

The recipes are in both metric and imperial, but there are no cup conversions in the back or with the recipes. The range of recipes is enormous, with french, english, american and other traditional recipes, plus some twists.

This book covers all the basics as well as venturing out to much more complex and technically challenging recipes and methods, so is suitable for all abilities. It really is a wonderful book from both an aesthetic and practical point of view. I might buy one with lots of pictures though, just to drool over!

Note on 9/10/2011: Book still proving a great success, although I admit that not all the recipes are perfect. However, for the most part it's a joy to use and my copy is well worn now. Glad to see that Amazon now let you "Look Inside" the book, although it renders somewhat pointless my lengthy write up of the index etc!
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17 of 18 people found the following review helpful
5.0 out of 5 stars Delicious and not complicated 11 Mar 2008
Format:Hardcover
I really can't rave about this book enough. I bake - a LOT, and use this book at least once every week. I have yet to try a single recipe that isn't delicious. There are many sections on different typs of cakes, cookies, bread, pastry. There is always something to suit your mood or the ingredients you have at hand.

I HIGHLY recommend this book!
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Most Recent Customer Reviews
5.0 out of 5 stars Great Book - comprehensive guide to baking
I hope that by following the techniques set out in this book - I might finally be able to make a decent cake. Most attempts so far have ended in failure.
Published 2 months ago by A. H. Mcharg
4.0 out of 5 stars Leiths baking bible
This was a gift request. They were very pleased with it. The book arrived on time and I would recommend it to others.
Published 4 months ago by Lesley morgan Sigournay
5.0 out of 5 stars All you could ask about Baking...
... the answer is more than likely to be found in this book. Completely hooked on all Leith's cookery Bibles. This one does not disappoint. Read more
Published 4 months ago by starchar1
5.0 out of 5 stars So many recipes!
This is such a useful book, with so many recipes it would take years to make them all. It doesn't have many photos, but those it does have are lovely. Read more
Published 4 months ago by R. A. Evans
5.0 out of 5 stars Leith's baking bible
This is a well written essential book for basic tips and beginners guide to baking cakes and breads and biscuits.
Published 4 months ago by clancy
5.0 out of 5 stars A must for bakers of all abilities
I've only been baking for a short while but am hooked, hence this great Christmas gift from my husband. Knowing how much I love Leiths Vegetarian Bible, he thought I'd like this. Read more
Published 4 months ago by Nola's mum
5.0 out of 5 stars Brilliant.
So far it has met with all my requirements - I couldn't find a recipe for Sussex Pond Pudding, but you can't have everything! Read more
Published 5 months ago by J. V. Laker
4.0 out of 5 stars Buen libro a muy buen precio
Muy buen libro de pastelería para profesionales, ademas a bajo precio. Para aquellos que necesitan una guía de pastelería, explicaciones de procedimientos... Read more
Published 8 months ago by Manderley
5.0 out of 5 stars Best book I know on Baking
I have had a copy of this for some years and use it a lot both for the recipes and the advice and information the authors provide. Read more
Published 8 months ago by J. Haughton
5.0 out of 5 stars Cake
Everything fine and tasty so far. Why 20 words? A cake is a cake and it is all good. Anything with the word Leith means excellence.
Published 9 months ago by writemaggie
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