Leith's Cookery Bible

Sarah Beattie

Food writer

Everyone should have a primer, a basic reference book. Over the years I have used many from Mum's Good Housekeeping Step by Cookery, through The Fanny Farmer Junior Cook Book (!), The Joy of Cooking & a generic Hamlyn book but Leith's is now the one I use to check back on basic ratios in classic recipes

Gizzi Erskine

Chef and food writer

The book that changed my life and continues to shape it to this day. I use it as a touchstone for almost all of my recipes. It communicates the base skills of how to cook so well. Whether it’s the perfect hollandaise sauce or a souffle method you can’t fail by, this is the book.

Tom Cockerill

Chef

Its title became pretty apt as my dog-eared copy (stolen from my mum’s cookbook collection) became my dependable culinary doctrine for a summer spent in Dorset blagging my way from kitchen porter to chef at a country house hotel in Studland.

Lizzie Kamenetzky

Food writer and food stylist

During my year studying at Leiths school of food and wine this was my text book and constant companion, i cooked from it every day, obeyed its rules - It's not flashy or full of pictures but this book has taught me more than any other.

Victoria Prever

Food Editor, Jewish Chronicle

I trained at Leith’s and my copy has lost both covers and is full of handwritten notes, plus my own recipes stapled onto what’s left of the front pages. A lot of basics and classics come from here.

William Drew

Group Editor, The World's 50 Best Restaurants

We may have Larousse on the shelf, but in truth this is our family's go-to reference. My wife trained there, so it has a nostalgia element too

Jenny Chandler

Food writer

My trusty go-to guide for all the basics and classics, also a great reminder of my training many years ago.

Richard Corrigan

Chef

A companion to every cook from a brilliant lady with a body of work to back it up.

Sandy Jarvis

Head Chef & partner at The Culpeper

A year of my life that I owe my life to.

Sue Carter

Oenophile and Home Cook

Karen Barnes

Editor, Delicious magazine

Peta Leith

Pastry chef

Kylee Newton

Preserver, cookbook author and sometime food stylist

Gerhard Jenne

Creator of Konditor & Cook

Clare Marriage

Chief Executive, Doves Farm Foods

Xanthe Clay

Food writer and Daily Telegraph columnist

Alice Fotheringham and Catherine Gazzoli

Director (Alice) and Founder (Catherine) of Baby's Taste Journey

Sami Tamimi

Chef