Leiths Cookery Bible by Prue LeithSo Prue Leith has been around forever - maybe not quite Delia Smith but she is certainly an important part of the British cooking scene. Partly because of her restaurant and cookery school and partly because of her writing.
As far as cookery books go I think this is a reasonable investment. This is not new or cutting edge or very thematic but it is a substantial selection. It feels a little outdated as now popular ingredients such a raddichio, fennel, pumpkin seeds and all the other fashions that have come and gone arent really referenced but I feel strongly that all good food has value -regardless of whether its considered old-fashioned. Hey, anything old can be relabeled retro-chic and nobody raises an eyebrow, right?
Anyhow - I think Prue Leith is reliable and I could never not recommend one of her books. I used to pour over her recipes in a magazine series she did years ago and I cant tell you how much time I spent reading about her food and dreaming of the day I would have the equipment/ingredients/audience to be able to prepare her dishes.
How to cook the perfect steak and ale pie
I admire people who embark upon a "detox" programme at this time of year. It sounds so glamorously scientific — like one of those shampoo adverts with the cartoon molecules and unpronounceable names — and certainly far more exciting than a plain old diet. But the fact remains that January is a drear month at this latitude, and there's only so much salad one can stomach in the rain before you find yourself reaching for the Creme Eggs. So if the thrill of all that self-denial has already worn off, I'd like to suggest something a little more wholesome to fill the gap where mince pies once lay, and that something is OK, it's another pie.