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    Delia's How To Cook: Book Three (Hardback) By (author) Delia Smith, Photographs by Miki Duisterhof

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    DescriptionIn part three of How to Cook, Delia continues and completes her journey through the fundamentals of cooking, revising traditional areas that are all too often overlooked, as well as exploring more contemporary concerns for the modern cook. As ever, the principles remain the same: to rediscover the simple pleasure of food, to take beginners through many of the basic cooking techniques, and to offer inspiration to even the most accomplished cook. With stunning photographs to accompany each one of them, the recipes range from neglected classics like Old English Apple Hat and Smoked Collar of Bacon with Pease Pudding to exciting new flavours such as Teriyaki Grilled Marinated Salmon and Sea Bass with Puy Lentil Salsa. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines and ice-cream makers. Here, Delia also focuses on first courses (starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos by way of many more familiar ones. How to Cook Book Three contains over 120 great easy recipes, written, as always, to inspire confidence in nervous cooks and to extend the repertoire of more experienced ones. Those who already have Books One and Two cannot afford to be without this one, and those who do not can start right here.


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  • Full bibliographic data for Delia's How To Cook: Book Three

    Title
    Delia's How To Cook: Book Three
    Authors and contributors
    By (author) Delia Smith, Photographs by Miki Duisterhof
    Physical properties
    Format: Hardback
    Number of pages: 240
    Width: 222 mm
    Height: 282 mm
    Thickness: 20 mm
    Weight: 1,119 g
    Language
    English
    ISBN
    ISBN 13: 9780563534693
    ISBN 10: 0563534699
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    BISAC Merchandising Theme: ET030
    Ingram Theme: CULT/BRITIS
    LC subject heading:
    BIC subject category V2: WBA
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    BISAC V2.8: CKB023000, CKB000000, CKB011000
    Thema V1.0: WBA
    Illustrations note
    colour illustrations
    Publisher
    Ebury Press
    Imprint name
    BBC BOOKS
    Publication date
    28 August 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
    What is there to say? Guaranteed idiot-proof recipes from the Queen of TV cooking. Invite people round for a "Delia" and you're ensured a successful dinner party and friends who will want to come again and again. But just because the title lends itself to beginners, the more confident cook ignores the book at their peril. Fresh slants on recipes such as brulees, sorbets, beef stews and cheesecakes remove their dated image and bring them to the forefront of food fashion. Traditional recipes are re-examined and explained with clear instructions thus ensuring perfect lemon meringue pies, potted crabs and smoked collars of bacon. For those with a more exotic taste, pulses are examined and recipes such as hummus, Mexican chicken chilli with yellow tomato salsa, spiced lamb curry with chickpeas and sesame blancmange are included. Covering the latest cooking gadgets, Delia explains the pros and cons of expensive investments such as bread-making machines, ice-cream makers and food processors, offering recipes which would once have taken hours but now take minutes to produce. Also covered, after consultation with her fans via her website, is a section on "Waist Watchers" - ideal for those with a guilty conscience... Gloriously illustrated and engagingly written, this is ideal as either the final addition to her "How to Cook" trilogy or as an introduction to her inimitable style. Budding chef or veteran gourmet, this book should appeal to all and brings an updated twist to today's cuisine.
    Review text
    In this third How To book, again linked with a TV series, Britains bestselling cookery author completes her explanation of the fundamentals of cookery, providing 130 new recipes designed to appeal to cooks of all ages and levels of experience. While continuing to offer a combination of modern global cookery and traditional British dishes, this collection is somewhat different because, for the first time, Delia has used her website to find out what her readers want. Two of the chapters on cookery for waist watchers and home entertaining are the result. She begins with advice about choosing kitchen equipment and supplies a list of essentials, insisting on quality rather than design. In no-nonsense style, she then goes on to specify which modern gadgets the home cook really needs and which are a waste of space and money. Chapter Three is about pulses, recommended for their nutritional value and versatility. Next comes preserving. In the section on waist watching Delia argues that all food is healthy as long as it is pure and natural and we exercise moderation. After a chapter on appetisers, with the accent on simplicity, she goes on to defend the English tradition of the hot pudding. The last chapter has recipes and preparation guidelines for home entertaining, including a hot Middle Eastern buffet. There are full step-by step instructions for each dish and colour photographs show how the finished articles should look. This time the recipes range from updated versions of old favourites, such as Lucys Tarte Tatin and Lasagne al Forno to imaginative new combinations such as Sesame Blancmange and Sea Bass with Puy Lentil Salsa. Throughout, Delia emphasises the unstuffy enjoyment of food, which provides us with pleasure, comfort and community. All cooks, old and new, will find something to learn and enjoy in this book, which maintains the high standards we have come to expect from the Mrs Beeton of the 21st century. (Kirkus UK)