Leith's Contemporary Cooking (9780747518013)

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 sections: 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.

Product details

• Format Hardback | 192 pages
• Dimensions 196 x 253mm | 879g
• Publication date 29 Sep 1994
• Publisher Bloomsbury Publishing PLC
• Publication City/Country London, United Kingdom
• Illustrations note 16pp colour photogra
• ISBN10 0747518017
• ISBN13 9780747518013

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