Leiths Meat BiblePaperback
List price $29.92
You save $1.42 (4%)
Free delivery worldwide
Dispatched in 2 business days
When will my order arrive?
- Publisher: Bloomsbury Publishing PLC
- Format: Paperback | 560 pages
- Dimensions: 189mm x 246mm x 31mm | 1,184g
- Publication date: 30 October 2012
- Publication City/Country: London
- ISBN 10: 1408833522
- ISBN 13: 9781408833520
- Sales rank: 225,028
Leiths Meat Bible is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. As with every book from the Leiths series, all recipes are foolproof with an emphasis on proper technique. The first part of the book guides you through the basic techniques for choosing, preparing, cooking and carving meat, including an illustrated guide to the different cuts of meat (and how to tell if a piece of meat is fresh and good-quality), advice on how to handle and store raw meat, and easy-to-follow instructions on every kind of cooking method you will need. 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. There are also tempting and inventive ideas for cooking with cheaper cuts of meat. 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. Utterly comprehensive, reliable and easy to use, this is an essential book for every kitchen.
Other books in this category
USD$26.96 - Save $11.94 30% off - RRP $38.90
USD$12.88 - Save $4.07 24% off - RRP $16.95
USD$17.15 - Save $5.28 23% off - RRP $22.43
USD$19.67 - Save $5.75 22% off - RRP $25.42
USD$37.49 - Save $2.51 (6%) - RRP $40.00
Leiths School of Food and Wine was established in 1975 to provide professional training for career cooks and short courses for amateurs. The school provides comprehensive theoretical and practical teaching, qualifying students to enter the highly competitive food and wine business and begin a rewarding career. It is committed to classical techniques and methods but offers a fresh and modern approach.
The best friend you can find in the kitchen Nigel Slater