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Leiths How to Cook
by
- Original publisher
- Quadrille
- Date of publication
- 2013
Recommended by
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Clare Heal
Chef, food writer and fermentation expert
After leaving a career in newspaper journalism I did my chef’s training at Leiths. It was a tough year but a wonderful experience. This book was our bible and I still cook from it all the time even if I don’t need to actually open it very often: the quantities and methods for my most-used dishes are internalised.
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Rebecca Seal
Food and drink writer and TV presenter
Another excellent standby book, for those moment when you need to make hollandaise or bisque. It's not the most beautiful book I own by a long stretch, but it's one of the most useful.