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    The Delia Collection, Soup (Delia Collection) (Hardback) By (author) Delia Smith

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    DescriptionIn compiling the Collection series of cookbooks, Delia has chosen her best and most popular recipes, updating old favourites and adding some that are completely new. These recipe books are aimed both at experienced cooks and at newcomers to homecooking who can be sure that, with Delia's friendly and approachable style, they will be guided by a trusted hand through her fail-safe recipes. The first book in the series is this collection of over 50 soup recipes. Delia believes strongly in home-made soup, using good quality fresh ingredients, and here the reader will discover a wealth of ideas for nourishing, satisfying, tasty and often low-calorie soup.


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  • Full bibliographic data for The Delia Collection, Soup

    Title
    The Delia Collection, Soup
    Authors and contributors
    By (author) Delia Smith
    Physical properties
    Format: Hardback
    Number of pages: 144
    Width: 220 mm
    Height: 276 mm
    Thickness: 18 mm
    Weight: 821 g
    Language
    English
    ISBN
    ISBN 13: 9780563487302
    ISBN 10: 0563487305
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    DC22: 641.813
    LC subject heading:
    BISAC V2.8: CKB079000
    BIC subject category V2: WBVD
    LC classification: TX757
    Thema V1.0: WBVD
    Illustrations note
    col. Illustrations, 1 col. port.
    Publisher
    Ebury Press
    Imprint name
    BBC BOOKS
    Publication date
    27 February 2007
    Publication City/Country
    London
    Author Information
    Delia Smith is Britain's bestselling cookery writer, whose books have sold over 21 million copies worldwide. Delia's first job as a cookery writer was for the Daily Mirror in 1969 - numerous phenomenal best sellers and television series followed including Delia Smith's Complete Cookery Course in 1978 and Delia's Christmas, Summer & Winter Collections in the 1990s. Towards the end of the decade Delia commenced work on a new major project - Delia's How to Cook, publishing three separate volumes and the accompanying tv series. The Vegetarian Collection and The Delia Collection followed. After a five year break concentrating on Norwich City Football Club (where she is a director) and Canary Catering, Delia returned triumphant in 2008 with a new BBC TV series and the fastest selling cookery book of all time 'Delia's How to Cheat at Cooking' - which has sold over 800,000 copies to date. Delia is married to the writer and editor, Michael Wynn Jones. They live in Suffolk.
    Review quote
    Delia Smith is a household name and as far as many people are concerned, she is THE goddess of the kitchen. With her foolproof recipes and clear instructions you are guaranteed 100per cent success and it is never a problem to make a dish for a dinner party for the first time, wondering if it will turn out alright or not. It always does. Moving on from her phenomenally successful previous titles, she has amalgamated her recipes into four new cookery books grouped by subject - chicken, chocolate, fish and soup. Lavishly illustrated, they are Delia's personal choice of what she views as the best and most popular recipes. And combining them into individual volumes ensures fast access to a particular recipe rather than ploughing through half a dozen in search of that elusive favourite. Chocoholics will revel in the chocolate fudge cake, four nut chocolate brownies, squidgy chocolate log and frozen chocolate bananas. Comfort eaters will find soups to die for with scallop cream soup, smoked haddock chowder with poached quails' eggs and watercress and buttermilk vichyssoise. For chicken fanciers there is chicken jambalaya, coq au vin and chicken cacciatore and for fish lovers there is chargrilled squid with chilli jam, salmon in champagne sauce and luxury smoked fish pie. These are sure to become bestsellers and it is to be hoped that the collection will grow to include other culinary collections and make it a definitive guide to cooking no cook should be without. - Lucy Watson