The Best of Leith's: More Than 100 Favorite Recipes From Leith's School of Food & Wine by Caroline Waldegrave

  • Fresh pea tartlets with walnut pastry (page 10)

    from The Best of Leith's: More Than 100 Favorite Recipes From Leith's School of Food & Wine The Best of Leith's by Caroline Waldegrave

    • Categories: Egg dishes; Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: plain flour; butter; walnuts; sugar; eggs; shallots; peas; egg yolks; single cream; tarragon leaves
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Notes about Recipes in this book

  • Squashy rhubarb cake

    • CourtneyT on March 20, 2026

      Lovely, easy to throw together casual bake. The amount of rhubarb seems crazy but it bakes into a very moist, not overly sweet cake. This recipe is identical to those in Leith’s Cookery Bible and Leith’s Baking Bible.

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  • ISBN 10 0747541132
  • ISBN 13 9780747541134
  • Published Nov 05 1998
  • Format Hardcover
  • Page Count 222
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

Leith's School of Food & Wine opened in 1975. Since then more than 5,000 recipes have been taught, tried, and tested by the teachers and students at the school. Here, the principal of the school presents her choice of the best 100 Leith's recipes. Every recipe is illustrated with a color photographs and comes with a wine recommendation.

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