- Hardcover: 192 pages
- Publisher: Bloomsbury Publishing PLC; 1st.ed. edition (29 Sep 1994)
- Language English
- ISBN-10: 0747518017
- ISBN-13: 978-0747518013
- Product Dimensions: 24.6 x 19.2 x 2.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
1,140,517 in Books (See Top 100 in Books)
- #18 in Books > Food & Drink > Food Writers > Prue Leith
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Product Description
Product Description
Contemporary cooking is not strictly vegetarian cooking, but it is very close to it. The food is tasty, healthy and attractively presented, and includes no meat or fish. However, every kind of cheese and stock can be used, as can gelatin. To be accurate, contemporary cooking is meatless rather than vegetarian. This approach to cooking originates with its practitioner' enthusiam for the satisfying meals that can be created from vegetables, fruit and dairy produce, rather than with any prejudice that they have against meat. This book contains more than 200 recipes, divided into the following sections: soups, first courses, main courses, salads, sauces, desserts, biscuits and breads. All the recipes in this book have been tried, tested and retested over and over again by 100 students and 15 teachers at Leith's School of Food and Wine.
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Top vegetarian dinner party recipes,
By A Customer
This review is from: Leith's Contemporary Cooking (Hardcover)
This isn't a cookery book for every day, but it is 99% vegetarian, and is full of those special meals for special occasions. Like all Leith's recipes, you can tell they've been tried and tested over and over. But forget the vegetarian bit for a moment: many of these are stunning recipes by any standards.
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