How to Cook Desserts (Leith's How to Cook) - Rilegato

Leith's School Of Food And Wine

Rilegato

ISBN 10: 1849495505 ISBN 13: 9781849495509

Casa editrice: Quadrille Publishing Ltd, 2015

Riassunto

This easy-to-use guidebook takes the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. Desserts feature a variety of preparation techniques, all of which are covered in this authoritative book. There are illustrated step-by-step guides to making a host of puddings, from simple crepes and creme brulees, through to jellies, souffles and meringues, to effortless ice creams and sorbets. Each chapter also presents a range of original, contemporary recipes as well as ever-popular classics. Choose from indulgent hot puddings, such as Chocolate and cherry souffle, Medjool date and cardamom pudding, and Spiced gooseberry oat crisp, or delectable prepare-ahead cold desserts, such as Pink grapefruit and Champagne jelly, Roasted almond panna cotta, and Coconut and mango meringue roulade. A mouth-watering selection of refreshing frozen desserts includes Clotted cream ice cream with raspberries, White peach sorbet and Praline parfait.

Su questo libro

Recensione:

Making a creamy fruit fool, topping a pavlova or filling profiteroles? Then you'll need to know the difference between softly and fully whipped cream for piping. This simple guide from Leiths How to Cook Desserts shows you how to get it right. --Sainsbury's Magazine, 01 August 2015

Each step-by-step recipe will show you how to turn out perfect puds every time - and transport you to chocolate heaven! --Daily Mail, 16 June 2015

L'autore:

Leiths School of Food and Wine in London has acquired a first-class, international reputation since it was founded by Prue Leith in 1975. Students come from all over the world to enjoy dedicated teaching in a friendly atmosphere. The aim is to teach cookery skills and instill a lasting love of good food and wine. Teaching staff are trained professional chefs, with experience in the real world of restaurants and commercial catering. In addition, renowned chefs and cookery writers regularly demonstrate and lecture at the School.

Many students from Leiths have moved on to highly successful careers in the world of food and catering, but courses are not restricted to aspiring professional cooks. Over the years, Leiths has trained school leavers in need of a life skill, timepressed career individuals keen to ditch ready meals, newly weds, and parents looking for fresh inspiration for family meals.

Leiths School of Food and Wine is now an independent company owned by Sir Christopher Bland. The managing Director is Camilla Schneideman.

Leiths most recent book, Leiths How to Cook published by Quadrille in 2013, was described as 'the most comprehensive and solid kitchen bible you could wish for'.

Su questa edizione

• Editore: Quadrille Publishing Ltd
• Data di pubblicazione: 2015
• ISBN 10: 1849495505
• ISBN 13: 9781849495509
• Rilegatura: Copertina rigida
• Numero di pagine: 160