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Leith's Seasonal Bible Hardcover – 24 Sep 1998

5.0 out of 5 stars 1 customer review

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Hardcover, 24 Sep 1998
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Product details

  • Hardcover: 704 pages
  • Publisher: Bloomsbury Publishing PLC; First Edition edition (24 Sept. 1998)
  • Language: English
  • ISBN-10: 0747531781
  • ISBN-13: 978-0747531784
  • Product Dimensions: 19.7 x 5.1 x 24.8 cm
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: 1,056,851 in Books (See Top 100 in Books)
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Product description

Amazon Review

With supermarkets selling virtually every kind of fruit and vegetable all the year round, many people no longer have any idea what is in season when. C.J. Jackson, principal of the Leith's School of Food and Wine, and food writer Be Kassapian plan to change that.

As you'd expect, Leith's Seasonal Bible is divided according to the seasons, and every recipe comes with a wine recommendation. There is also a comprehensive guide to seasonal fruits and vegetables, catering quantities, cooking techniques, French cookery terms, food presentation, food safety, storing produce and freezing. Each seasonal section includes menus for family meals, entertaining on a large scale and advice for special events like Christmas and Valentine's Day. There are 850 recipes--650 are completely new--and they range from the mundane (wilted lettuce) to the exotic, such as Baked Marrow with Aduki Bean and Wild Mushroom Stuffing.

You'll find a good recipe for every fruit and vegetable imaginable, you'll learn how to debeard a mussel and you'll discover that a hot oven in Australia is over 240°C, but less than 220°C in America. Leith's Seasonal Bible is the kind of book that should be in every kitchen--and remember, it's cheaper to buy in season and you're likely to get fresher produce.


Provides a complete introduction to seasonal food and contains more than 650 original recipes, all of them tried and tested by Leith's School of Food and Wine. They include cooking with elephant garlic, cardoons, mulberries, damsons and quinces. The text is arranged in four seasonal sections, divided into "first courses", "main courses", "puddings" and "miscellaneous", which includes sauces, preserves, breads and cakes. Each part includes menus for family meals, light lunches, tea, supper, dinner parties, entertaining on a large scale, and eating on a budget. Every recipe comes with a wine recommendation. Advice is provided for seasonal themes and events, such as picnics, Burns night, Christmas and Valentine's Day.

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