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, and Spiced gooseberry oat crisp, or delectable prepare-ahead cold desserts, such as Pink grapefruit and Champagne jelly, Roasted almond panna cotta, and Coconut and mango meringue roulade. A mouth-watering selection of refreshing frozen desserts includes Clotted cream ice cream with raspberries, White peach sorbet and Praline parfait.
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ISBN:
9781849495509
Format:
Hardback
Pages:
160
Dimensions:
22cm x 17cm
Weight:
720g
RRP:
$34.99
Category:
Series:
Publisher:
Quadrille Publishing Ltd
Published:
01 May 2015
ABOUT THE AUTHOR
Leith's School of Food and Wine
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