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    Delia's How to Cook: Book Two (Hardback) By (author) Delia Smith

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    DescriptionDelia's How to Cook: Book Two continues Delia's simple-to-follow teaching course for people of all ages and abilities. With her unique powers of communication, Delia removes the fear and mystique from cooking both the simplest and the more advanced dishes. For those who have mastered the techniques and for those who are already accomplished cooks How to Cook: Book Two contains a collection of 120 simple recipes from Roast Lamb in a Shrewsbury Sauce to Fresh Pecan and Almond Crumble. The cookbook and television series feature the following ten sections: The Store Cupboard; Fish; Meat; Poultry; Vegetables; Salads; Dairy Produce; Fruit; Cheese and Chocolate. How to Cook is a complete guide to cookery for the twenty-first century. Delia shares not only her vast experience, but also her extensive knowledge of English cooks, such as Eliza Acton. This tradition is combined with the very latest advances and innovations in cooking.


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  • Full bibliographic data for Delia's How to Cook: Book Two

    Title
    Delia's How to Cook: Book Two
    Authors and contributors
    By (author) Delia Smith
    Physical properties
    Format: Hardback
    Number of pages: 256
    Width: 224 mm
    Height: 284 mm
    Thickness: 22 mm
    Weight: 1,286 g
    Language
    English
    ISBN
    ISBN 13: 9780563384311
    ISBN 10: 056338431X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC21: 641.5
    LC subject heading:
    B&T Modifier: Region of Publication: 03
    BIC subject category V2: WBA
    B&T General Subject: 240
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    Abridged Dewey: 641
    LC classification: TX
    BISAC V2.8: CKB023000, CKB000000, CKB011000
    Thema V1.0: WBA
    Publisher
    Ebury Press
    Imprint name
    BBC BOOKS
    Publication date
    09 December 1999
    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 text
    Following on from her hugely successful 'How to Cook: Book One', which went back to basics and even told us how to boil an egg, Delia here continues her simple-to-follow cookery course. The fundamental techniques of cookery are explained simply as she turns her attention to meat, fish, poultry, diary produce, fruit and chocolate. With a selection of 120 mouthwatering recipes, from Roast Lamb in Shrewsbury Sauce to Fresh Pecan and Almond Crumble, there is something for everyone. (Kirkus UK)