- Hardcover: 800 pages
- Publisher: Bloomsbury Publishing PLC (18 Aug 2003)
- Language English
- ISBN-10: 0747560463
- ISBN-13: 978-0747560463
- Product Dimensions: 24.6 x 19.8 x 5.4 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (13 customer reviews)
- Amazon Bestsellers Rank: 80,364 in Books (See Top 100 in Books)
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More About the Author
Product Description
Review
Founded in 1975, Leiths School of Food and Wine has trained many professional and amateur cooks and is now recognised as a centre of culinary excellence mixing classical tradition with fresh innovation. This is the ultimate reference guide to culinary techniques. Rivalling the indomitable Le Cordon Bleu, it offers advice on every facet of the chef's world: menu planning and quantity calculation, using specific ingredients such as chocolate, caramel and custard, how to prepare and carve meat and what knife to use, pastry making and much, much more. In clear, concise prose it imparts the years of knowledge and expertise of the two authors, both Leiths educated, who in Leiths tradition are keen to encourage a genuine enthusiasm for the subject. Including recipes and advice on why things can go wrong and how to correct them, this would be a gem of a gift for a serious cook keen to learn more on the subject. - Lucy Watson
Product Description
"Leith's Techniques Bible" is the ultimate cookery reference book. Here is all the information taught during the year-long diploma course at Leith's School of Food and Wine. Learn how to prepare meat and fish, make perfect pastry and bread, as well as equip a kitchen. Understand what makes recipes work and what has happened when they haven't. With answers to every cookery question from how to make perfect mashed potatoes to making a spun sugar cage, this is an indispensable book for everyone from the novice cook to the experienced chef.
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Customer Reviews
Most Helpful Customer Reviews
81 of 82 people found the following review helpful
Format:Hardcover
As a chef, I found this to be one of the most useful books I own - for technique it is always the first one I reach for. It gives you a very thorough grounding in the fundamentals - e.g. stocks, sauces, bread, pasta, baking - which you can then build upon. It is an excellent alternative to cookery courses. Compared to £20K for a cookery course, this book starts to look like extremely good value!
It covers subjects such as making bread, pasta and sauces in more depth than any other book I have seen, and it tells you what to watch out for, as well as what has gone wrong when the recipe does not turn out as expected. The book contains hundreds of valuable recipes but they are (very sensibly) for each fundamental technique (bread recipes, stock recipes etc.) rather than recipes for 'main courses' like most books.
The book is certainly not only for professionals - it is of just as much value to home chefs as it demystifies so many subjects and gives you so many fundamental 'building block' recipes.
Despite being vegetarian, I have found that most of the book is still relevant and seems to provide well for vegetarian alternatives - I was pleased to find a recipe for 'brown vegetable stock' for making gravies etc!
One aside though - if you only ever buy one cookery book, make it Leith's 'Cookery Bible' - it contains a lot of the information in the 'techniques bible' but also nearly every recipe you will ever need.
Many thanks to Leith's!
It covers subjects such as making bread, pasta and sauces in more depth than any other book I have seen, and it tells you what to watch out for, as well as what has gone wrong when the recipe does not turn out as expected. The book contains hundreds of valuable recipes but they are (very sensibly) for each fundamental technique (bread recipes, stock recipes etc.) rather than recipes for 'main courses' like most books.
The book is certainly not only for professionals - it is of just as much value to home chefs as it demystifies so many subjects and gives you so many fundamental 'building block' recipes.
Despite being vegetarian, I have found that most of the book is still relevant and seems to provide well for vegetarian alternatives - I was pleased to find a recipe for 'brown vegetable stock' for making gravies etc!
One aside though - if you only ever buy one cookery book, make it Leith's 'Cookery Bible' - it contains a lot of the information in the 'techniques bible' but also nearly every recipe you will ever need.
Many thanks to Leith's!
20 of 21 people found the following review helpful
Format:Hardcover
The best cooking book I ever read. Filled with explanations and techniques. take your time to read every chapter over and over and you'll be surprised the new things you learn every time you read it. Almost all the basics are here, don't look any further
20 of 22 people found the following review helpful
Format:Hardcover
Included in the Waitrose Food Illustrated List of 10 Most Useful Cookbooks Ever, Leiths Techniques Bible is just that. Here all the expertise of Leiths legendary cookery school is condensed into a no-nonsense manual. With hundreds of recipes it is the perfect book for both the beginning cook and the experienced chef. The beauty of the volume is that it arms you with the basics you need to be able to use other recipe books well. The layout is incredibly clear and the panels on 'What has gone wrong when...' make it really user friendly.
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Most Recent Customer Reviews
Cookery bible
A very comprehensive cookery book - with lots of tips and techniques for both basic and advanced cooks - something for everyone. Good price and delivered before schedule. Read more
Published 3 days ago by ruby
The ultimate cookery reference book for home or work
"Leith's Techniques Bible" is the ultimate cookery reference book. It contains all the information taught during the year-long diploma course at Leith's School of Food and Wine. Read more
Published 5 months ago by Danny Marbella
Unbelievable Tekkers
I spent ages wanting this book and finally got it last Christmas from my brother-in-law (a frequent cooking partner). Read more
Published 10 months ago by Jaq
The bible
This book tells you everything. Pity no colour used. Weighs a ton but is fabulous and full of tips.
Published on 17 Mar 2010 by Mrs. D. Williams
Brilliant!
This one covers just about everything except how to cook for food alergies... so I was delighted to discover that Lucinda B-G has recently published 'how to cook for food... Read more
Published on 20 Jan 2010 by D. Parker
A 'Must Have' Cook Book
This book is just what its title suggests and is an invaluable reference book.
The first part covers nutrition, safety, quantities, menu planning, equipment, knife... Read more
The first part covers nutrition, safety, quantities, menu planning, equipment, knife... Read more
Published on 6 Oct 2009 by Mark Weston
Comprehensive quide.
This is a fantastic book that covers cooking and cooking skills. It is a fantastic reference, a great example of this is I wanted a hollandaise sauce recipe and the book mentions... Read more
Published on 9 July 2008 by J. Henderson
Cooking course made easy
If you master Leiths techniques, baking and cookery bible you will have become one of the great cooks. I'm still working on it.
Published on 4 Jun 2008 by Rodger
A useful addition to your collection
My reason for purchasing this book was to break away from most cook books that teach you little more than how to replicate a certain recipe. Read more
Published on 11 Feb 2007 by Mr. A. Thomson
Leith covers all
The market for fully comprehensive cookbooks is crowded. This latest is a worthy addition but it comes at a price that, to this reviewer, has to be discounted to be competitive. Read more
Published on 26 Aug 2003 by Mr. D J Clark
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