Leiths Cookery Bible: 3rd ed.

Covers soups, first courses, vegetable dishes, salads, main courses, stocks, sauces, dips, spreads, puddings, cakes, canapes, snacks and garnishes. This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

Acopera supe, feluri de mancare in forma de aperitiv, mancaruri cu legume, salate, feluri principale, ciorbe, sosuri, sosuri de topping, creme tartinabile, budinci, prajituri, canapes, gustari si garnituri. Acest titlu include 1.400 de retete, de la retete clasice precum sufleu de branza si placinta cu friptura si rinichi, pana la retete inovatoare precum ravioli cu somon si cambula si tarta cu ceapa rosie si polenta.