How to Cook Desserts


Leiths School of Food and Wine in London has acquired a first-class, international reputation since it was founded by Prue Leith in 1975. Now from the best-selling Leiths How to Cook comes an authoritative book on desserts featuring a variety of preparation techniques. There are illustrated step-by-step guides to making a host of puddings, from simple crêpes and crème brûlées, through to jellies, soufflés and meringues, to effortless ice creams and sorbets. Each chapter also presents a range of original, contemporary recipes as well as ever-popular classics. Choose from indulgent hot puddings, such as Chocolate and cherry soufflé, Medjool date and cardamom pudding, read more

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ISBN:

9781849495509

Format:

Hardback

Pages:

160

Dimensions:

22cm x 17cm

Weight:

720g

RRP:

$34.99

Category:

Food

Series:

Leith's How to Cook

Publisher:

Quadrille Publishing Ltd

Published:

01 May 2015

ABOUT THE AUTHOR

Leith's School of Food and Wine