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Delia's How to Cook Book One Hardcover – 12 Oct 1998

81 customer reviews

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Delia's How to Cook Book One + Delia's How to Cook Book Two + Delia's How to Cook Book Three
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Product details

  • Hardcover: 240 pages
  • Publisher: BBC Books; Reprint edition (12 Oct. 1998)
  • Language: English
  • ISBN-10: 0563384301
  • ISBN-13: 978-0563384304
  • Product Dimensions: 21.6 x 2 x 27.9 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (81 customer reviews)
  • Amazon Bestsellers Rank: 13,393 in Books (See Top 100 in Books)

More About the Author

Delia Smith is Britain's bestselling cookery writer, whose books have sold over 21 million to date. She began her writing career 40 years ago on the Daily Mirror and since then has presented very many cookery series on television and published numerous bestselling cookery books including Delia Smith's Cookery Course, Summer and Winter Collections, The Vegetarian Collection, Delia's How to Cook and Delia's Happy Christmas among others.

After a five-year break in 2003 to concentrate on Norwich City Football Club (where she is a director) and Canary Catering, Delia returned in 2008 with a new BBC TV series and the fastest-selling cookery book of all time, How to Cheat at Cooking. Her Complete How to Cook was released in 2009 to celebrate 40 years of writing recipes and was voted the Most Useful Cookery Book of All Time. She was also awarded a CBE for her services to the food industry. Delia is married to the writer and editor, Michael Wynn Jones. They live in Suffolk.

Product Description

Amazon Review

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.

About the Author

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 and 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.


Customer Reviews

4.3 out of 5 stars

Most Helpful Customer Reviews

55 of 55 people found the following review helpful By A Customer on 21 Nov. 1998
Format: Hardcover
This really is a wonderful book. It goes right back to the foundations of cookery, upon which everything else is built. I have listened to people scoff at the basics being taught here, but when pressed - they knew as little as I did.
Like so many younger people, I have fallen into the (bad) habit of relying on frozen meals, or carry outs. This book is ideal for (re)introducing the skills of good cooking. To analogise, once you have learned the arithmetic you should be able to cope with the calculus to come.
It isn't just a training guide, it easily stands on its own as an excellent cook book with some really good recipes. I'm looking forward to Book Two.
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25 of 25 people found the following review helpful By D. Mohanani on 27 Dec. 2005
Format: Hardcover
This book is fantastic. It explains everything clearly in minute detail. Was able to make the leek and goats cheese tart that looked exactly like the picture and tasted wonderful. My mother ate some and gave me the highest praise. I love Delia, because her recipes are foolproof, clear and relaible and are guaranteed to give you yummy results.
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16 of 16 people found the following review helpful By Mr. G. E. Harris on 5 Sept. 2006
Format: Hardcover
A truly rare thing, a chef who is not too arrogant to write a cookbook which actually explains in the simplest terms how to cook every ingridient, assuming you have no knowledge at all. I always found with other cookbooks that they just threw a bunch of long words at you and some complex ingridient lists and told you to get on with it. What if you dont know what sautéed means? not only does Delia exlain every step in great detaill, but also, like all good chefs, her passion for the food comes oozing through the narrative, and there a sections dedicated to the reasons WHY things like durum wheat pasta, proper bread, and organic chicken matter and taste so much better, while being a lot better for you. Also there is an awesome photo of her cat inside. This book got me so into cooking that it is now a passion that I have and enjoy every day.
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7 of 7 people found the following review helpful By Complete_unknown on 8 Nov. 2007
Format: Hardcover
This book is fantastic- does exactly what it says on the tin and more. Delia does more than teaches you how to cook- she understands WHY you can't cook, and steers you away from a pitfall before you walk into it. We've all tried to follow a recipe and it's screwed up, but Delia explains the techniques properly to begin with. I've never made one thing out of this book that has gone wrong.

The difference between this and all the other cookery books I've read is that Delia doesn't say "beat the egg whites"- she tells you HOW to beat the egg whites correctly and warns you against scenarios where you make a mess of it, so that you can continue with the recipe. I couldn't cook anything before I read this book, and I couldn't understand why, but Delia's simple hints made me realise potentially disasterous things i was doing wrong, that were resulting in my cooking being dodgy at best!

Her recipes are simple and down-to-earth and with as much scope for making a quick snack as for making a 3 course meal. Her ingredients are not obscure, and unlike Nigella, does not expect you to have a huge American fridge with an ice crusher to hand, letalone a walk in larder full of delicacies you discovered on your year out in Italy whilst at Oxford. Delia's recipes are for real people and focus on mastering basic ingredients like eggs, flour and potatoes, and the recipes are made with things you're likely to have knocking about the house.

Incidentally, I just made her 3 cheese souffle omlette- I did it at midnight and it took me 10 mins at the most- that's how convenient a lot of her recipes are. Like others, i credit delia with teaching me how to cook. This book is great- buy it! That's all!
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11 of 11 people found the following review helpful By Stephen Winter on 10 Nov. 2006
Format: Hardcover
I read this book along with the two other parts and although I already know how to cook this book taught me some things that I didn't previously know. It doesn't just cover recipes, but it goes into detail about different types of ingredients and freshnesses and when to use certain ingredients. One of my favourite parts is how to check the freshness of an egg in water and what they are best used for at each stage.
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42 of 44 people found the following review helpful By A Customer on 11 Feb. 2002
Format: Hardcover
Being a 34- year old mother of two who loves cooking,I always classified myself as "knowing how to cook". Having read Delia's "How to cook" made me realise that I did not have proper knowledge of even the basics. She is absolutely great and I really enjoyed for the first time eating home-made bread,omellettes and some other simple, easy to prepare dishes. It was the best value for money for any of the cookery books I bought so far.
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9 of 9 people found the following review helpful By A Customer on 1 Dec. 1999
Format: Hardcover
Please, please, please ignore the bad reviews - this book is fantastic! It is basic but it's perfect for those who have very little cooking skills or even those who want to take cooking right back to the basics. I thought this book was brilliant and can't wait for the next in the series.
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8 of 8 people found the following review helpful By A Customer on 21 Jun. 2000
Format: Hardcover
This book is wonderful! I am a complete beginner and so the bits on scrambling eggs were wonderful:)! I especially like the way it starts at the beginning and moves on by difficulty. I read this book cover-to-cover in the first 2 hours after I got it. If I could give it 10 stars,I would.
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