Delia's How to Cheat at Cooking

Delia's How to Cheat at Cooking

Hardback

By (author) Delia Smith

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  • Publisher: Ebury Press
  • Format: Hardback | 256 pages
  • Dimensions: 200mm x 276mm x 20mm | 1,039g
  • Publication date: 1 April 2008
  • Publication City/Country: London
  • ISBN 10: 0091922291
  • ISBN 13: 9780091922290
  • Illustrations note: chiefly Illustrations
  • Sales rank: 66,496

Product description

In How to Cheat at Cooking, Delia has sourced a range of pre-prepared foods (from tins, chill cabinets, freezers and store cupboards) to help you short circuit cooking times and techniques. Readily available from supermarkets, delis, online food shops and farmers markets and of the very best quality these recipes using instant time savers will allow you to create fabulous food without the faff. How to Cheat is for people who don't want to cook, who think they can't cook, or simply don't have the time to cook. As Delia herself says, "Cheating's come on a lot and there's much more available. The way it's going I can't think of anybody who wouldn't want it." Delia is Britain's most trusted food writer and her formidable track record of over 19 million book sold speaks for itself. How to Cheat at Cooking, created with her characteristic attention to detail, comprises over 150 easy-to-follow recipes all presented in a great contemporary design.

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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

"I really see Delia as a sunbeam of rational thoughts, striking through the clouds of food fashion...If any of these ingredients gives you a shudder, just ask yourself, who's more likely to be right: you or Delia? No, you lummox, it's not you." -- Zoe Williams The Guardian "Delia's first new book in four years is set to become one of the biggest selling publications of all time...At 66, Delia is the mistress of mumsiness. I salute the queen of ease and an unashamed advocate of instant mashed potato." -- Amanda Platell Daily Mail "Like any priestess worth her salt, she has absolved us of our guilt by occasionally employing time-saving devices, from ready-made sauces to pre-grated cheese...Yet when the timer has pinged and the cake has risen, Delia is The One" The Independent "With Delia's How To Cheat at Cooking, Middle Britain's culinary saint has turned into a mischevious little devil...Oh, saint Delia. You have sinned and how we love you." -- Richard and Judy Daily Express "I love Delia. I love the way she has introduced the pleasure of cooking into so many people's lives...The way I look at it is this. There is a whole world of cooking that lies between soaking your own beans and the microwave-head's instant chilli con carne. Somewhere along that line most of us will probably say 'No, I'm not going to do that - I don't have the time' or 'No, I'm not skipping that bit, it would be cheating the very people I am cooking for'. Somewhere along that line lies Delia's How To Cheat. No, I won't be buying her suggestion of ready-sliced and cooked onions...But I know that there are many people who will find that those canned onions in olive oil and a packet of frozen pastry will mean the difference between making their kids a lovingly home-made pie and giving them a defrosted one from Iceland." -- Nigel Slater Observer Food Monthly