Leiths Techniques Bible by Susan Spaull and Lucinda Bruce-Gardyne

  • Clearing aspic

    from Leiths Techniques Bible Leiths Techniques Bible by Susan Spaull and Lucinda Bruce-Gardyne

    • Categories: Mousses, trifles, custards & creams
    • Ingredients: stock; gelatin powder; egg whites
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Notes about Recipes in this book

  • Lemon poppy-seed muffins

    • Beth891 on February 28, 2024

      Absolutely delicious! I made a few changes- I didn't have any poppyseed so I made these as lemon and raisin muffins instead by missing the seeds and adding a few big handfuls of raisins. Also I only had oat milk so used that instead of regular milk. They were so good, deliciously light and lemony and I'd definitely make again! I made 12 cupcake sized muffins and cooked them at 180c for 16 mins

  • Trout en papillote

    • Nichill on May 18, 2017

      This worked really well as a quick supper on a mid-week evening. Having only a half quantity of trout, we used single fillets, rather than making sandwiches of them, and upped the vegetables to compensate. It was nicely cooked after 9 mins, and 8 would have done. Next time, up the tarragon, lemon and white wine to go with the extra vegetables. Will use this again as an impressive 'grab something from the supermarket' supper for unexpected week-night guests.

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  • ISBN 10 140883183X
  • ISBN 13 9781408831830
  • Published May 10 2012
  • Format Paperback
  • Page Count 800
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

Leith Techniques Bible is the ultimate cookery reference book. Here you will find all the information taught during the year-long diploma course at Leiths School of Food and Wine. Learn how to prepare meat and fish, make perfect pastry and bread, as well as equip a kitchen. Understand what makes recipes work and what has happened when they haven't. With answers to every cookery question from how to make perfect mashed potatoes to making a spun sugar cage, this is an indispensable book for everyone from the novice cook to the experienced chef.

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