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Leiths Techniques Bible Hardcover – June 1, 2003

1 customer review
ISBN-13: 978-0747560463 ISBN-10: 0747560463

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Editorial Reviews

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

About the Author

Susan Spaull trained as a chef at Cordon Bleu and Leith's School of Food and Wine, London . After running her own catering and cookery demonstration business for 10 years, Susan returned to Leith's in 1995 as a teacher and demonstrator. She is also the author of IDEAL HOME ENTERTAINING. Susan lives in London and Colchester with her family. Lucinda Bruce-Gardyne trained at Leith's School and then worked at the Bibendums Restaurant in London. She also ran a free-lance catering business before joining Leith's as a teacher. Lucinda currently lives Edinburgh with her family.
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Product Details

  • Hardcover: 800 pages
  • Publisher: Bloomsbury UK (June 1, 2003)
  • Language: English
  • ISBN-10: 0747560463
  • ISBN-13: 978-0747560463
  • Product Dimensions: 10 x 7.8 x 2 inches
  • Shipping Weight: 3.8 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #3,744,397 in Books (See Top 100 in Books)

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12 of 13 people found the following review helpful By Greg Quinn on December 22, 2004
Format: Hardcover
The Pru Leith cooking school is one of the more respected establishments in culinary education. This book is given to the students of their course as both a reference and tutorial text, documenting the core techniques that provide the foundation of successful cooking.

This is not a recipe book, but a book that focuses on the how's and why's of cooking, without this knowledge, having 100 recipe books on your shelf would never in a lifetime make you a success in the kitchen. This book is a catalyst for your recipe books, an enhancer, approach your recipe books after you have been through this book, and you will feel more confident knowing what you are doing, and why you are doing it.

This book is well laid out, starting by providing comprehensive information on kitchen equipment, which pots are suitable for which dishes, and important information on kitchen tools, such as selecting the right knives, and looking after them. Cutting and chopping techniques, kitchen and food hygiene, and quantity estimation for catering and preparing food for large groups of people.

An alphabetical index is then provided, A-Z, guiding you through a wealth information on all relevant foods and techniques, how to fry, how to prepare eggs, information on the different types of meats, vegetables and fruits.

I've had this book for a week, and I feel a new found confidence in the kitchen I never had before with my 7 year collection of recipe books with their "1 Page" instructions on how to prepare a certain recipe.

If you are serious about cooking decent food, make this your next investment.
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