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LEITHS HOW TO COOK

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LEITHS HOW TO COOK
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LEITHS HOW TO COOK

 LEITHS

Hardcover

฿1,450
฿1,232.50
(Save ฿217.50 )

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คำที่เกี่ยวข้อง COOKERY DISHES & COURSES

Synopsis: 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 problem and/or avoid it happening next time. Home cooks will feel there is a Leiths chef looking over their shoulder and guiding them every step of the way. Recipes are clearly set out, easy to follow and illustrated with full-page photographs, plus detail shots showing key preparation stages. There are over 500 recipes plus 250 variations, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. The perfect wedding, graduation or leaving home gift, this ultimate cook's reference book, should be on every kitchen shelf.

Product Details

ISBN 9781849493192
Weight 2.378
Publisher QUADRILLE
Book Size (cm.) 178x278x50
Dimension Width(กว้าง)(CM) 8.0709
Dimension Length(ยาว)(CM) 1.8110
Dimension High(สูง/หนา)(CM) 10.0394
Language English
Number of Pages 672

Highlight

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 mak view all

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