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

Delia's How to Cook Book Three Book

This will set pans clashing by the millions. Delia Smith's eagerly awaited How to Cook Book Three concludes her exploration of cooking techniques and ingredients in the reliable manner that has made her the queen of domestic cookery instructors. Compared with the knockabout music-hall antics of some of her fellow presenters, she has all the charisma of an Open University lecturer--but this sobriety, of course, is one of the reasons for her success. She remains resolutely in the kitchen, never distracted from her ongoing project of helping readers and viewers prepare interesting and wholesome food. An exhaustive introductory chapter on equipping a kitchen (rule: don't skimp, but don't buy anything on impulse that you don't really need) is followed by a more personal one on Gadgets That Work (and a few that don't--step forward slow cookers and sandwich toasters). The recipe chapters encompass some wonderful traditional dishes as Delia investigates the cooking of pulses, preserves, patés and starters, while including less familiar flavours from the Far East. In writing this final volume she has taken advantage of the Internet to get closer to the community of her viewers and readers, gathering their opinions on what they would like to see covered. The two chapters that have emerged from this research, on low-fat cooking and entertaining, form the highlights of a book which, like its predecessors, is self-recommending and--it goes without saying--beautifully illustrated. --Robin DavidsonRead More

from£18.90 | RRP: £18.99
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  • Amazon

    The third part of Delia Smith's journey through the fundamentals of cooking, revisiting traditional areas as well as exploring more contemporary concerns for the modern cook. The book features 130 recipes, it also includes the techniques of preserving, and describes essential kitchen equipment.

  • TheBookPeople

    In 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 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 (pts and 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 new 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.

  • Pickabook

    Delia Smith, Miki Duisterhof (Photos)

  • 0563534699
  • 9780563534693
  • Delia Smith
  • 3 December 2001
  • BBC Books
  • Hardcover (Book)
  • 240
  • 1st
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