The LEITH'S COOKERY BIBLE is a classic. 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. Covering soups, first courses, vegetable dishes, salads, main courses, stocks, sauces, dips, spreads, puddings, cakes, breads, biscuits, preserves, canapes, snacks and garnishes, the 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 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. In addition there are clear, illustrated instructions on how to perform every culinary operation from preparing a game bird to skinning a squid. From the prestigious Leiths School of Food and Wine, this is a comprehensive and authoritative cookbook that contains everything anyone could ever need or wish to know in the kitchen.
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Leiths Cookery Bible is an old-fashioned cook book in the best possible sense. It's not that the recipes are out of date--though the traditional favourites such as roast beef and Yorkshire pudding are present and correct--but that this isn't a volume written around gorgeous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. That said, there are 64 pages of very nice pictures.
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. Especially helpful is the fact that all measurements are given in imperial and metric, and all temperatures in Fahrenheit as well as Celsius.
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. 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.
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. It has meant that Oriental, Indian, South American and vegetarian dishes have come into their own. It has meant due regard for healthy eating, alongside the "haute cuisine" of rich butter sauces and high-cholesterol puddings and the hearty, homely cooking of the modern brasserie.
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. Otherwise, this is the perfect one-stop shop for anyone wanting a practical, functional guide on how to cook just about anything. --Gary S Dalkin
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Most Helpful Customer Reviews
30 of 30 people found the following review helpful
By "neller78"
Format:Hardcover
As a self taught cook, I have often found myself wishing I had a recipe for the most basic of things (ie pastry or gravy) without having to use the trial and error method. I was given this book as a Christmas present and I love it, it has not left my side in the last 5 days. Yes some of the recipes are good old favourites but there are some great inspirational ones too plus the recipes are written in such a way that as a confident cook I can add my own twists and mix and match. A fantastic cookbook for all levels.
60 of 61 people found the following review helpful
By A Customer
Format:Hardcover
"The only cookbook you'll ever need" says the cover, and it's a fair claim. OK, so there's not much in the way of photographs. This is not one of those Delia Smith volumes churned out annually. What you get is several hundred pages of detailed recipes on just about anything. Whether you're boiling an egg or stuffing a wild duck with pistachios, everything is here. That is not to say that this is some pretentious tome for dinner party catering. Those recipes are here, but where the Leith Bibles (there are three others in the series, including the faultless Fish Bible) score is in their everyday recipes: fish pie, roast gammon, tomato soup. Everything's been rigorously tested, and the results (at least for everything I've tried) are infallible. At home this book has had almost daily usage for the two years since I got hold of a copy. It cannot be recommended enough.
36 of 37 people found the following review helpful
By C W. Raper
Format:Hardcover|Amazon Verified Purchase
Ignore the cavilling comments of some of the earlier reviewers. This is, as it claims, the Bible of English-language cook-books. 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. There are plenty of other books to provide that sort of thing, if that is what one wants. This is a no-nonsense, easy to follow guide to how to cook most dishes in the common repertoire of English/French cooking. So what if it sounds a bit school-marmish at times? Prue Leith and Caroline Waldegrave were principals of a cookery school, so it really is no great surprise. Nor is it a problem in terms of using the book to learn how to cook.... The wine suggestions are not patronising in the least. One can ignore them if one chooses (I always do), but for those wishing to learn, they can, presumably, be useful.
As for the suggestion that some of the receipts are archaic - most normal people would call them classics because they have stood the test of time. No, the book isn't cutting edge, but it doesn't pretend or seek to be so. It gives the user the ability to produce the standard, classic repertoire, with a few new things thrown in. Some receipts are complex, some are easy.
There are occasional infelicities, especially in terms of cross-references, and I wish that the receipts were not always in quantities for 4 people, but those are very minor quibbles. The best thing about the book is that it gives the user the scope and the wherewithal to experiment and develop.
I cook and entertain a lot, and this book is my constant companion.
As for the suggestion that some of the receipts are archaic - most normal people would call them classics because they have stood the test of time. No, the book isn't cutting edge, but it doesn't pretend or seek to be so. It gives the user the ability to produce the standard, classic repertoire, with a few new things thrown in. Some receipts are complex, some are easy.
There are occasional infelicities, especially in terms of cross-references, and I wish that the receipts were not always in quantities for 4 people, but those are very minor quibbles. The best thing about the book is that it gives the user the scope and the wherewithal to experiment and develop.
I cook and entertain a lot, and this book is my constant companion.
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Most Recent Customer Reviews
1.0 out of 5 stars
Too serious
I like cook books but this one takes itself too seriously and has sucked all the fun out of cooking. On top of that there are not many photos and the text is not very inspiring.
Published 10 days ago by Julie Kenwright
5.0 out of 5 stars
Present for Mum!
Bought this for the mother at Christmas, she loves it and it has pride of place on her kitchen bookshelf. Read more
Published 1 month ago by Mr GSB
4.0 out of 5 stars
Fantastic Book I would look at this Recipe Book first for any Recipe I...
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... Read more
Published 1 month ago by Mal
5.0 out of 5 stars
always wanted this book (this John Smith Wife Liz)
This is cookery lessons at their best, clear, concise adventurous and real, and a real sense of enjoying preparing food, not all got to be done in minutes like some of the T.V. Read more
Published 2 months ago by john smith
4.0 out of 5 stars
Well-received present
Bought in the Black Friday sale at much reduced price. Husband was very pleased with this as present from daughter for Xmas.
Published 2 months ago by Cornish Pixie
1.0 out of 5 stars
Dreadful, bland basic recipes and out of date ideas
This is the worst cookery book I have ever bought. Utter garbage. If you cannot cook at all (and I mean at all) then this book may offer some value in bringing you up to a very... Read more
Published 3 months ago by Fair review
5.0 out of 5 stars
leaths cookery bible
great book all easy and well explained would recomend this cook book this is the first leaths book i have will buy more
Published 3 months ago by mrs susan m dunn
4.0 out of 5 stars
Good resource
Lots of interest here, though there are some errors that should have been picked up in the proofreading. Read more
Published 4 months ago by Miss Annie
2.0 out of 5 stars
Disappointing
I was disappointed in the amount of "learning" in the first 140 odd pages. The first actual recipe, gazpacho, is on page 143. Read more
Published 4 months ago by Dave
5.0 out of 5 stars
Brilliant
This was a replacement for an earlier paperback Leith "Bible". It is rather different but has a much more impressive feel to it and is presented more as a text book than a... Read more
Published 4 months ago by Ben Hargreaves
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