Leiths Techniques Bible (Hardcover) by Spaull, Susan
Hardcover; Published 9/1/2003; 778 Pages; ISBN 9780747560463
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The comprehensive bible for cooking techniques from the classic Leiths series. Here is all the information taught during the year-long diploma course at Leiths School of Food and Wine. Learn how to prepare meat and fish, make perfect pastry and bread, as well as equip a kitchen. Understand what makes recipes work and what has happened when they haven't.
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There are two major styles of grilling: direct heat and indirect heat. Direct heat means cooking food directly over the heat source the entire time; it's good for thin cuts of meat or vegetables, and perfect for burgers. Indirect heat means creating an oven-like environment (using a lid) for larger cuts of meat that need long, slow heat, or foods (like pizza) that need to be seared, then finished slowly.