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Review
`A Leiths bible is a book for life and a fabulous investment' --BBC Good Food Magazine
`a huge fore-rib of a book with enough meatiness in it to satisfy the most carnivorous of eaters' --Mail on Sunday
`This will become the backbone of your meat cookery shelf.' --The Bookseller
`a beautifully produced, easy to use guide to all things meaty.'
--The Lady
`a huge fore-rib of a book with enough meatiness in it to satisfy the most carnivorous of eaters' --Mail on Sunday
`This will become the backbone of your meat cookery shelf.' --The Bookseller
`a beautifully produced, easy to use guide to all things meaty.'
--The Lady
Product Description
"Leiths Meat Bible" is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. As with every book from the Leiths series, all recipes are foolproof with an emphasis on proper technique. The first part of the book guides you through the basic techniques for choosing, preparing, cooking and carving meat, including an illustrated guide to the different cuts of meat (and how to tell if a piece of meat is fresh and good-quality), advice on how to handle and store raw meat, and easy-to-follow instructions on every kind of cooking method you will need. Following this are chapters on each type of meat, including delicious recipes ranging from the classics, such as Beef stew, Shepherd's pie, Slow-roast pork belly and Toad-in-the hole, to more adventurous dishes, such as Sticky chicken goujons with caramelised lemons, Duck breasts with blackberry and apple sauce and Thai basil pork. There are also tempting and inventive ideas for cooking with cheaper cuts of meat. 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. Utterly comprehensive, reliable and easy to use, this is an essential book for every kitchen.
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Most Helpful Customer Reviews
21 of 21 people found the following review helpful
Format:Hardcover
I love this book. Not only does it have a excellent techniques section at the front and a series of guides to be used as reference for all types of cooking. Some old and classic recipes, but many more modern ideas too and a really interesting section on exotic meats. It's text heavy and certainly not one of those 'coffee table' cookery books but a reference guide that will last a lifetime. You'll never need to buy another book on meat!
3 of 4 people found the following review helpful
Format:Hardcover
Leiths Meat Bible is not a pretty, artily produced cookery book, which has become the norm for publishing houses today, but it is a valuable addition to the chef's bookshelf, accurately described by Nigel Slater as "the best friend you can have in the kitchen."
This 500-page tome, containing more than 450 recipes, is a real tour de force of meat, game and poultry cookery. Knowing that it comes from the Leiths School of Food and Wine stable, which has been producing highly skilled chefs and home cooks for a quarter of a century, you can be sure that it is thorough, reliable and informative.
The first part of Leiths Meat Bible - which is the latest in a series of useful books that include Leiths Vegetable Bible, Leiths Cookery Bible and Leiths Baking Bible - provides the basic techniques for choosing, preparing and cooking meat, including a fascinating chapter on understanding meat. There is also an illustrated guide to the different cuts, advice on how to handle and store raw meat, and easy to follow instructions on every kind of cooking method you will need.
The rest of the book is divided up into each type of meat and includes a wide range of recipes, from the classics, such as a basic beef stew, shepherd's pie and slow-roast pork belly, to dishes that show more flair, including fillet of lamb with artichoke hearts, peas and pistou, duck breasts with whole baked caramelised oranges, and Thai basil pork.
Beyond beef, lamb, pork and chicken, there is a section on a wide range of game dishes, as well as a chapter on exotic meats. So if you are looking for something a little different for your menu, you can dip into recipes for the likes of pan-fried alligator tail steak with lime butter, camel fillet with Châteauneuf-du-Pape and butter jus, or kangaroo, pomegranate and macadamia nut stir-fry.
Particularly useful is the wine suggestion for every dish and tips on what to do when a dish goes wrong. So, if your puff pastry is too tough, leaks fat or has risen poorly, Clarke and Spaull will tell you why.
This comprehensive book is rounded off with useful advice on menu planning, catering quantities and kitchen French.
This 500-page tome, containing more than 450 recipes, is a real tour de force of meat, game and poultry cookery. Knowing that it comes from the Leiths School of Food and Wine stable, which has been producing highly skilled chefs and home cooks for a quarter of a century, you can be sure that it is thorough, reliable and informative.
The first part of Leiths Meat Bible - which is the latest in a series of useful books that include Leiths Vegetable Bible, Leiths Cookery Bible and Leiths Baking Bible - provides the basic techniques for choosing, preparing and cooking meat, including a fascinating chapter on understanding meat. There is also an illustrated guide to the different cuts, advice on how to handle and store raw meat, and easy to follow instructions on every kind of cooking method you will need.
The rest of the book is divided up into each type of meat and includes a wide range of recipes, from the classics, such as a basic beef stew, shepherd's pie and slow-roast pork belly, to dishes that show more flair, including fillet of lamb with artichoke hearts, peas and pistou, duck breasts with whole baked caramelised oranges, and Thai basil pork.
Beyond beef, lamb, pork and chicken, there is a section on a wide range of game dishes, as well as a chapter on exotic meats. So if you are looking for something a little different for your menu, you can dip into recipes for the likes of pan-fried alligator tail steak with lime butter, camel fillet with Châteauneuf-du-Pape and butter jus, or kangaroo, pomegranate and macadamia nut stir-fry.
Particularly useful is the wine suggestion for every dish and tips on what to do when a dish goes wrong. So, if your puff pastry is too tough, leaks fat or has risen poorly, Clarke and Spaull will tell you why.
This comprehensive book is rounded off with useful advice on menu planning, catering quantities and kitchen French.
3 of 11 people found the following review helpful
Format:Hardcover
You can't go wrong if your wife asks for a particular present, you get it on time and present it with other nice gifts and she likes it. If only all relationships were as easy as this particular transaction.
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