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Leith's Cookery School
Designed to teach the culinary techniques and principles of the kitchen, this book consists of 42 menu lessons which take the reader from the simplest dishes through to real culninary masterpieces. The authors have run a school of food and wine since 1975.
Leith's Cookery Bible
This edition of Leith's Cookery Bible is the ultimate reference book & practical manual for everyone from the unskilled novice to the experienced professional. It contains everything anyone could ever need or wish to know in the kitchen.
Leith's Fish Bible
A fish cookery book containing more than 800 recipes, all tested and refined by the staff and pupils at Leith's School of Food and Wine. Advice on wine is included with every recipe.
Leith's Latin-American Cooking
From Leith's School of Food and Wine in London comes this history and exploration of Latin America and its cuisine. Features nearly 200 classic Latin-American recipes, both familiar and exotic, including Layered Polenta and Vegetable Pie, Mango and Avocado Salsa, Peanut Soup, and many others. More than 80 full-color photographs accompany recipes for soups, appetizers, salads, entrees, vegetables, sauces, desserts, and drinks.
Leith's Cooking for One Or Two
This guide should be useful for anyone who wishes to cook healthy, interesting dishes for a small family or just for themselves. It contains over 150 recipes for everyday meals that involve the minium preparation and fuss to make, and is the aimed at anyone who wants appealing alternatives to their normal menus or convenience foods. It is also suitable for those who are shopping on a budget, but who want a variety of fresh, delicious dishes for everyday eating.
Memoirs of the Court of George III
George III was one of the longest reigning British monarchs, ruling over most of the English speaking world from 1760 to 1820. Despite his longevity, George’s reign was one of turmoil. Britain lost its colonies in the War of American Independence and the European political system changed dramatically in the wake of the French Revolution. Closer to home, problems with the King’s health led to a constitutional crisis. Charlotte Papendiek’s memoirs cover the first thirty years of George III’s reign, while Mary Delany’s letters provide a vivid portrait of her years at Windsor. Lucy Kennedy was another long-serving member of court whose previously unpublished diary provides a great deal of new detail about the King’s illness. Finally, the Queen herself provides further insights in the only two extant volumes of her diaries, published here for the first time. The edition will be invaluable to scholars of Georgian England as well as those researching the French and American Revolutions and the history and politics of the Regency period more widely.
A Different Kind Of Weather
'Why did you go into politics in the first place?' A question that former Cabinet minister has found himself asked, and indeed asking himself, over the years, Lord Waldegrave's is a life lived through politics. The youngest of seven children, and the son of an earl, Waldegrave's quintessentially English upbringing would go on to shape the course of his life, instilling in him a sense of independence and self-discipline needed to steel one for a successful career in government. Formative years spent at Eton, Oxford and Harvard fortified his resolve to enter the political establishment, and by the early seventies he finally achieved his greatest ambition. As an fearless young Conservative poli...
Apple Source Book
From the authors of the bestselling ENGLAND IN PARTICULAR, THE APPLE SOURCE BOOK is the definitive celebration of the great British apple.
Leiths How to Cook
This comprehensive book takes the reader - subject by subject - through every aspect of food preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout. Here you will find the essentials that most cookbooks leave out: how to prepare every 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 help on hand to identify what's gone wrong and how to rectify the p...
