Parameters
- 192 pages
- 7 hours of reading
More about the book
Contemporary cooking is not strictly vegetarian cooking, but it is very close to it. The food is tasty, healthy and attractively presented, and includes no meat or fish. However, every kind of cheese and stock can be used, as can gelatin. To be accurate, contemporary cooking is meatless rather than vegetarian. This approach to cooking originates with its practitioner' enthusiam for the satisfying meals that can be created from vegetables, fruit and dairy produce, rather than with any prejudice that they have against meat. This book contains more than 200 recipes, divided into the following soups, first courses, main courses, salads, sauces, desserts, biscuits and breads. All the recipes in this book have been tried, tested and retested over and over again by 100 students and 15 teachers at Leith's School of Food and Wine.
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Leith's contemporary cooking, Prue Leith, Alison Cavaliero, Caroline Yates
- Language
- Released
- 1994
- Binding
- (Hardcover)
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- Title
- Leith's contemporary cooking
- Subtitle
- more than 200 meatless recipes
- Language
- English
- Authors
- Prue Leith, Alison Cavaliero, Caroline Yates
- Publisher
- Bloomsbury Publishing
- Released
- 1994
- Format
- Hardcover
- Pages
- 192
- ISBN10
- 0747518017
- ISBN13
- 9780747518013
- Series
- Tags
- Description
- Contemporary cooking is not strictly vegetarian cooking, but it is very close to it. The food is tasty, healthy and attractively presented, and includes no meat or fish. However, every kind of cheese and stock can be used, as can gelatin. To be accurate, contemporary cooking is meatless rather than vegetarian. This approach to cooking originates with its practitioner' enthusiam for the satisfying meals that can be created from vegetables, fruit and dairy produce, rather than with any prejudice that they have against meat. This book contains more than 200 recipes, divided into the following soups, first courses, main courses, salads, sauces, desserts, biscuits and breads. All the recipes in this book have been tried, tested and retested over and over again by 100 students and 15 teachers at Leith's School of Food and Wine.