This comprehensive guide will take you – subject by subject – through every aspect of food preparation and cooking. Skills are explained in detail and clearly illustrated with step-by-step photographs throughout. Here you will find the essentials that most cooks leave out: how to prepare every single ingredient from scratch, including vegetables, fish, shellfish, poultry and game; how to judge when meat is perfectly cooked and the best way to carve roasts; the correct texture at every stage of pastry, cake and bread making; and how to make the perfect pasta and risotto. And if things don't turn out quite right, there is a Leiths chef looking over their shoulder and guiding them through every step of the way.
Recipes are clearly set out, easy to follow and illustrated with clear photographs, plus detail shots showing key preparation stages.
There are over 500 mouthwatering recipes plus more than 250 variations, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. The perfect wedding or leaving home present, this ultimate cook's reference book should be on every kitchen shelf.