Delia's How to Cook Book One Book + PRICE WATCH * Amazon pricing is not included in price watch

Delia's How to Cook Book One Book

Delia's How to Cook Book One is aimed at beginners: people whose staple diet comprises heat-and- serve or take-away meals. Television cook and bestselling author Delia Smith's aim is to equip her readers with the basic techniques of cooking which, after some practice, will help them discover the pleasures of home-made food. With the aid of very detailed instructions that accompany her recipes, readers are taught how to work with the staples: eggs, flour, rice, bread and pasta. But the book goes beyond boiled eggs and baked potatoes. There are recipes and photographs which will inspire: moussaka with roasted aubergines and ricotta, wild mushroom tartlets with poached quails' egg and apricot galettes with amaretto. Many of the recipes have several extra photographs which show the dish at various stages of preparation--these are useful if the recipe includes a gravy which needs to be "thickened" or if potatoes need to be cut into "chunks". Healthy options, like fat-free white sauces and chips you don't have to fry, are also included. Read More

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  • Amazon

    The first of two books in which Delia Smith presents a straightforward cookery course for people of all ages and abilities. It looks at the techniques and staple ingredients of traditional British cookery and includes 130 recipes.

  • TheBookPeople

    Delia's How to Cook is a simple-to-follow cookery course for people of all ages and abilities. In this comprehensive book series, Delia returns to the very roots of cooking to look at the techniques and the staple ingredients which underline the best traditions of British cookery. Delia sees it as an answer to an urgent need. There are more recipes than ever on television and yet it seems that many of us have forgotten how to put together a wholesome, nutritious meal that doesn't come from the chill cabinet or ready-made in a packet. Delia is convinced from the questions she receives in her postbag that people are no longer handed down the basics. In a world where people have less time than ever, they feel intimidated by the thought of cooking. How to Cook: Book One covers the staple ingredients which form the basis of the world's foods: rice, flour, potatoes, pasta and eggs. With her unique powers of communication, Delia removes the fear and mystique from cooking both the simplest and quickest and the more advanced dishes with these essential tools of the trade. Perfect sponge cakes, fail-safe pastry and Delia's guide to the Great British Breakfast rub shoulders with an everlasting souffle and tempura prawns. For the health conscious there are chips that you don't have to fry and Delia's amazing no-fat white sauce. And, if you can't even boil an egg, Delia will show you how to do that as well. Delia's How to Cook is a complete guide to cookery for the 21st century.

  • Play

    In an age when everyone can literally shop around the world for ingredients at supermarkets where they can buy instant meals or their salads and vegetables ready prepared when every other shop in the high street is a take-away or fast food outlet. "Delia's How to Cook" returns to the roots of cooking to rediscover the joys and simple pleasures of food. In this the first of two volumes Delia starts at the very beginning explaining in detail the staple ingredients of all cooking - eggs flour potatoes rice and pasta. Here she guides beginners through many of the basic techniques that will serve them for a lifetime of cooking right from boiling and poaching an egg through bread and pastry making to sauces and cooking all kinds of rice perfectly every time. For those who have mastered the techniques - and for those who are already accomplished cooks - the book provides a collection of recipes incorporating new ideas such as fat-free white sauces chips you don't have to fry and souffl s that don't collapse.

  • Pickabook

    Delia Smith, Miki Duisterhof (Photos)

  • 0563384301
  • 9780563384304
  • Delia Smith
  • 12 October 1998
  • BBC Books
  • Hardcover (Book)
  • 240
  • 1st ed
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