They range from the classic to the innovative, from the simple to the sophisticated. With innumerable recipes from all over the world, it has something for every occasion from a simple supper to an elegant dinner. They include soups such as gazpacho and simple vegetable; egg dishes such as tortilla and frittata; delicacies such as aubergine loaf, grilled pepper salad and spinach roulade; main courses such as walnut and buckwheat croquettes, hot sweet potato stew, Chicago pizza pie, grilled mozzarella cheese and many more - along with rice and pasta dishes galore; and plenty of sauces and salads. This book includes recipes for snacks, salads, desserts and baking, as well as classic slow-cooked dishes and modern main courses that can be prepared in minutes. Following on from the much-loved Perfect, Perfect Too has a place on every kitchen shelf. She has been teaching at Leiths since 2009 and is an Academy visiting teacher to partnership schools in the North and South East.
Her spices book is full of wondrous recipes, the Sri Lankan curry is a firm family favourite Best food memory: seafood pizzas on Gozo Guilty pleasure: toasted teacakes with lots of butter Desert island ingredient: coconut oil and limes Top tipple: caipirinia Celia Francis Visiting teacher Celia worked for the Archduke partnership at the Footstool restaurant in Smith Square, Westminster then joined Leiths School for further training leaving in 1991 with a Diploma in Food and Wine and a job at The Admirable Crichton where she was an events chef for 5 years. What do they think of their success? You will find such dishes as Avocado and Rocket Gazpacho, Beetroot and Horseradish Mousse, Aubergine Steaks with Ginger and Chilli Crust, Three Squash Lasagne, Peanut Dhal, Celery and Celeriac Nut Crumble, Jamaican Black Bean Pot, Citrus Cous Cous with Yellow Pepper and Fennel, Swiss Chard Quiche, Potato and Cabbage Gratin, Fig Crumble Cake, Rich Chocolate Peachcake, Strawberry Tequila Sorbet and Steamed Maple and Pecan Sponge. . Kitchen gadget: Kitchen Aid pasta attachment Chef most inspired by: Yotam Ottolenghi Best food memory: first trip to the Fat Duck Guilty pleasure: Midget gems Desert island ingredient: smoked paprika Top tipple: blanc de blanc Champagne Sue Nixon Visiting teacher Sue worked as a freelance chef in a wide variety of roles after the Diploma including a winter season in a private chalet, private chefing, running private cooking lessons, assisting home economists and demonstrating. Alternatively, you could use many of them such as asparagus with lemon and caper sauce as accompaniments to a carnivorous meal. 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.
Kitchen gadget: Silicone spatula she has 7 Chefs most inspired by: Fanny Cradock, Marguerite Patten and Nigel Slater Best food memory: my whole family around the table for a roast, followed by crumble, cheese and wine Guilty food pleasure: Tizer and Mini Cheddars Desert Island ingredient: Eggs Top tipple: Dark and Stormy. Recipes come complete with 'prepare ahead' instructions in case you want to cook them in advance, making it easy to rustle up quick after-work suppers, or to cook for friends and family without spending all your time slaving in the kitchen. What's the secret of perfect pastry? Comprehensive and authoritative, it is an essential book for every kitchen. Now fully revised and updated, including Prue falling in love and marrying again in her 70s. What does this price mean? Leiths Simple Cookery Biblecontains a colossal 700 recipes that are foolproof, delicious, easy to follow and utterly reliable. All books are in clear copy here, and all files are secure so don't worry about it.
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. Covering soups, tarts, snacks and sandwiches, salads, main courses, accompaniments, puddings, baking, preserving, drinks, breakfasts and the all-important basic recipes, this terrifically comprehensive book has every recipe you'll ever need, from spaghetti Bolognese, sausage hotpot or shepherd's pie to salmon with dill and mustard crust, couscous stuffed peppers or sweet chilli beef. Eithne Neame Visiting teacher Eithne trained at the Cordon Bleu, where she also taught for 15 years before joining the team at Leiths in 1992 as buyer. Kitchen gadget: Kenwood Chef Chef most inspired by: my Mum closely followed by Delia in my formative years Best food memory: eating freshly caught and griddled mezze of fish sitting by the Bosphorous at the fish market in Istanbul Guilty pleasure: Whippy ice-cream by the beach Desert island ingredient: Maldon sea salt Top tipple: Cotswold gin and Fever Tree tonic Sue Brown Visiting teacher Sue completed the Leiths Diploma in 1989 and then went on to run private villas in Corfu and Ithaca, followed by a Formula 1 motor racing season before setting up her own catering business in London providing Director's lunches and catering for private clients. Designed for everyone from the interested novice to the wine buff, this guide is illustrated with maps, diagrams, and color photographs.
Part of The Leiths cookery series, this title covers various aspects of baking from bread, patisserie and pastry to cakes, scones, buns, and biscuits. Jack Monroe is a campaigner, food writer and activist, her first cookbook A Girl Called Jack, was a runaway bestseller. She is an Academy visiting teacher to partnership schools in the Central and South East areas of the country. 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. Creative dishes include: Leek and Stilton Eccle Cakes, Mushroom Pecan and Risotto Strudel, Gado Gado served in Iceberg Lettuce Cups, Vegetable Jambalaya with Roasted Chillies and Spiced Nuts, Summer Fruit Clafoutis and Brûlléed Lemon Risotto Cake.
They range from the classic to the innovative, from the simple to the sophisticated. Here are many of the classics - dishes such as Sole Meuniere, Risotto Nero, Lobster Thermidor and Deep-fried Cod in Beer Batter - alongside the contemporary - Mackerel, Rice Noodle and Peanut Salad, Noisettes of Salmon with Cucumber and Fennel Salsa - and the exotic - Braised Octopus in Rioja, Seafood Laksa and Sushi Nigiri. Never again will you have to rifle through countless different books to find your perfect roast chicken recipe, mayonnaise method or that incredible tomato sauce - it's all here in this book, based on Felicity's popular Guardian columns, along with dozens of invaluable prepping and cooking tips that no discerning cook should live without. With her trademark humour and wit, Jack shows us that affordable, authentic and creative recipes aren't just for those with fancy gadgets or premium ingredients. There is also detailed information on methods of preparation and cooking techniques such as filleting and boning, alongside preparing shellfish and home-smoking. In this lovingly compiled treasure trove of a book, you can enjoy the richness and variety of Britain's most fascinating and little-known traditions.
Utterly comprehensive, reliable and easy to use, this is an essential book for every kitchen. Andrea has recently returned to Leiths School to be an Academy visiting teacher to partnership schools in the North East when she isn't teaching at Nottingham School of Cookery or demonstrating at food fairs around the country. They range from the classic to the innovative, from the simple to the sophisticated. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. A fascinating insight into the minds and lives of some of the world's top businesswomen, this is a must-read for those seeking inspiration and advice. Sue marks all the theory papers.
Increasingly, people are choosing to become vegetarians or to maintain a primarily vegetarian diet. Taking the apple as a symbol of the physical, cultural, and genetic diversity that we should not let slip away, The Apple Source Book shows just how important variety and richness are to our local communities, and demonstrates that you can make a difference. With the rise of box schemes and farmer's markets, more people are cooking creatively with vegetables than ever before. As with every book from the classic Leiths series, all recipes are fool-proof, easy to use with an emphasis on proper technique. You will find such dishes as Avocado and Rocket Gazpacho, Beetroot and Horseradish Mousse, Aubergine Steaks with Ginger and Chilli Crust, Three Squash Lasagne, Peanut Dhal, Celery and Celeriac Nut Crumble, Jamaican Black Bean Pot, Citrus Cous Cous with Yellow Pepper and Fennel, Swiss Chard Quiche, Potato and Cabbage Gratin, Fig Crumble Cake, Rich Chocolate Peachcake, Strawberry Tequila Sorbet and Steamed Maple and Pecan Sponge.