Book review: Leith’s Cooking Bible

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I bought this book (the second edition in blue) over a decade ago, and it has proven it deserves the prime place in my tiny bookcase in the kitchen.  It is one of those reference books which answers all the basic questions you might have, from cooking times for  joints of meat to how to boil an egg, as well as being packed full of all the classic recipes you might ever want to make.  I see this as the one cookery basics book that is a must for every kitchen – and when comparing it to the other similar books (Delia Smith’s cookery course for example) it wins as the recipes are that much more reliable so that you don’t need to practise them (and then tweak them!) before a dinner party.

Boiling Eggs

I refer to it all the time, and it is quite battered and mucky now! I used it this morning to check cooking times for soft boiling eggs from the fridge.  My absolute favourite recipe from it happens to be one that is freely available on Leith’s website – the gingerbread recipe that I make every single christmas season.  If you are after a fail safe book to give to someone who has just set up their own house, or are just getting into cooking properly, this is definitely a must buy.
Find it here on Leith’s Cooking Bible