Leiths Cookery Bible is an old-fashioned cook book in the best possible sense. It's not that the recipes are out of date--though the traditional favourites such as roast beef and Yorkshire pudding are present and correct--but that this isn't a volume written around gorgeous colour photographs so perfect they actually put the average home chef off even attempting the dishes for fear of failure. That said, there are 64 pages of very nice pictures.
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. Especially helpful is the fact that all measurements are given in imperial and metric, and all temperatures in Fahrenheit as well as Celsius.
Written in a practical, straightforward style, Leiths doesn't try to entertain and the recipes are as free from gimmicks and pretension as the prose: you won't learn here how to prepare anything which looks more suited to a contemporary art gallery than a dining table. Instead there are hundreds of recipes for every occasion from a quick and easy family meal to an upscale dinner party, all of which have been tested repeatedly during 27 years of the Leiths School of Food and Wine.
The result in this third edition is the inclusion of dozens of "new classics"--the fresh, imaginative cooking that has been such an inspiration for today's chefs. It has meant that Oriental, Indian, South American and vegetarian dishes have come into their own. It has meant due regard for healthy eating, alongside the "haute cuisine" of rich butter sauces and high-cholesterol puddings and the hearty, homely cooking of the modern brasserie.
Also included are useful sections on the preparation of all the main types of meat and fish, though for more detailed coverage of kitchen craft Leiths Techniques Bible is the place to go. Otherwise, this is the perfect one-stop shop for anyone wanting a practical, functional guide on how to cook just about anything. --Gary S Dalkin
It's just such a joy, 07 Dec 2008
I love this book. It's one of those cook books where you discover something new and delicious every time you pick it up. There's a good mix of easy straight forward recipies, that you'd be able to rustle up for dinner after work, paired with those that you'd save for the weekend to impress friends and relatives with. It has recipies for the basics; (sauces, pastry, deserts,) and always seems to come up with the goods when you can't quickly find a recipe elsewhere "i wonder if there's a good recipe for bread sauce in leith..... oh yes, there it is!" I'm really enjoying being an owner of this book, and have eaten well for the last couple of months as a result. I think you would too. In fact, i'm so impressed, i've just been looking into the cookery courses offered at Leith's cookery school!
Read the recipes carefully, 30 Jun 2008
I really like this cookbook, it's the only one I own that I go back to again and again. It would make a great buy or gift for someone who wants to learn to cook but doesn't know where to start. The lack of photos makes the book seem dull but I've come to prefer it, there are no cheffy presentations to make me feel inadequate!
I've knocked it down from a 5 to a 4 because I've come across errors so obvious I have no idea how they went unnoticed. Take the Spaghetti Bolognese entry for an example. It tells you you'll need a 100g/14oz can of tomatoes. 14oz is 396g! In the same recipe there's no mention of celery in the ingredient list but the recipe says 'Add the onion and celery'.
Despite the errors I still recommend this book. Just be sure to read both the ingredient list and recipe thoroughly. If you find an error you should be able to use your judgement to make the right call.
The ultimate cookbook, 15 Nov 2006
On the back cover it says "The only cookery book you will ever need" and it is true. It contains almost every recipe (all 100% reliable) you could ever want and importantly, the principles of cooking and technique.
Constant Companion, 28 Dec 2005
As a self taught cook, I have often found myself wishing I had a recipe for the most basic of things (ie pastry or gravy) without having to use the trial and error method. I was given this book as a Christmas present and I love it, it has not left my side in the last 5 days. Yes some of the recipes are good old favourites but there are some great inspirational ones too plus the recipes are written in such a way that as a confident cook I can add my own twists and mix and match. A fantastic cookbook for all levels.
All you'll ever need, 04 Dec 2005
Echoing what has been said before, this is the best all round cookbook you'll ever find. Truly comprehensive and easy to use, it contains everything from comfort food to special occasion dishes. The primer at the beginning is fascinating, giving all the info you'll need on meats and veg, and preparation, and throwing dinner parties for the masses!
I stole my Mum's copy of this a few years ago, and refer back to it all the time, and will be buying her a new edition to replace the one I took! No kitchen is complete without it. It may not have fancy, obscure recipes, or little notes from the writers, but it's a no-nonsense compendium of tried and tested lovely lovely food!
