I agree with another reviewer that some of the recipes are old fashioned - except they are few and far between and it is easy to ignore those ones.

The 1,400 recipes range from timeless classics such as Cheese Soufflé 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. g white sauce and , say, two types of tomato sauce) plus obvious staples which have just that little bit more flair e.academic and scholarly books and Modern First Editions, Reference books ,and all types of Academic Literature. The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.

Included are recipes for snacks, salads, desserts and baking, as well as classic slow-cooked dishes and modern main courses that can be prepared in minutes.

We carry a wide selection of titles in The Arts, Theology, History, Politics, Social and Physical Sciences. Perfect for beginners in the kitchen and everyone who is time-pressed but would still like to eat tasty, homemade food, this is the ultimate cookery reference book. Wear and Tear to cover **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality. They can be adapted to whatever you have in your cupboard at home (the book contains a special section on substituting ingredients), they can be made with convenience ingredients (like ready-rolled pastry and bought pesto, which come with recommendations on the best brands to choose), and the ‘basic’ recipes contain delicious variations that will enliven every meal.

We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there? 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. With 100 colour photographs, conversion tables, a glossary of terms, illustrated techniques tips (from whipping cream to cutting a mango), a guide to wines and cheeses, a seasonal table of fruit and veg, and much more, this is the cookery book you will turn to every day.You will find all the classic recipes here – Profiteroles, Quiche Lorraine, Swiss Roll, Brioche- and innumerable tempting alternatives – Artichoke and Green Olive Tart, Walnut Bread, Almond Shortbread . I especially liked the explanations of kitchen knives, particularly the different makes (carbon steel vs stainless). 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. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

The photos are immpressive but not entirely helpful, being clumped together in groups, rather than next to the recipe they represent.

With everything from avocado and rocket gazpacho, Jamaican black bean pot and Swiss chard quiche to fig crumble cake, strawberry tequila sorbet and rich chocolate peach cake, this mighty cookbook covers all culinary eventualities. The recipes are simply laid out and very easy to follow - especially if, like me, you often modify or combine recipe ideas depending on what ingredients you have.