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Delia's How to Cook Book Three Hardcover – 1 Dec 2001

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

  • Hardcover: 240 pages
  • Publisher: BBC Books; 1st edition (1 Dec. 2001)
  • Language: English
  • ISBN-10: 0563534699
  • ISBN-13: 978-0563534693
  • Product Dimensions: 21.6 x 2 x 27.9 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Bestsellers Rank: 23,523 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

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 Davidson


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.

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

122 of 126 people found the following review helpful By A Customer on 5 Dec. 2001
Format: Hardcover
This book is an absolute must have. I bought the first two, but in my opinion this is by far the best. There are lots of lovely dishes with very well illustrated photographs. There are also some brilliant low fat recipes, which believe it or not taste good too! This book not only has great recipes but is also laid out in an interesting and informative way which makes it a very good read. The only bad point about this book is that there are so many fantastic recipes, I don't know where to start! If you love cooking you won't be disappointed with this one.
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9 of 9 people found the following review helpful By A Customer on 29 April 2001
Format: Hardcover
This is a fantastic book for anyone who doesn't know the difference between blanching & boiling! I found it invaluable in teaching all manner of cookery basics as well as terminology. It has easy to follow recipes as well as clear pictures to guide you as to what your creation should look like. This book also contains a complete list of the essential cooking equipment you should have in your kitchen in order to make practically anything, as well as a list of ingredients your cupboards should never be without. This book is perfect for the absolute beginner(makes an ideal guide for your son or daughter who has just gone off to university) or for the more experienced who are always on the look out for new recipes. I feel that it is superior to 'How to Cook Book 2' as although they are both excellent, book one looks more in depth at the very basics, a good example being 'how to boil an egg'. This may seem silly but who would you ask if you honestly didn't know and did not want to look foolish? All in all an excellent buy
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87 of 92 people found the following review helpful By A Customer on 17 Feb. 2002
Format: Hardcover
I forget why I bought book two, but I do know I learnt a lot from it. I'd always thought of buying Book 1, but thought I probably knew most of the basics. When Book 3 became available, I thought I'd wait for the price to come down, and then I saw one of the TV episodes and tried one of the recipes copied from Ceefax. No turning back, must have this book! When I saw Amazon's prices I couldn't believe my luck, what the heck, and bought books 1 & 3 at the same time. They came next day, amazing service, and I scanned them. I haven't stopped scanning them since.A wealth of information; for instance, we all know bread tastes better home-made. Book 1 tells you how easy it is, Book 3 tells you to buy a Breadmaker machine. You wouldn't have seen this advice 2 years ago. But it goes on. Anyone can boil an egg, well that's what I thought. Book 1 tells you things you should have known years ago, but didn't. Book 3 tells you how easy it is using modern methods. Delia has certainly done good research. When I tried some of the recipes, they worked first time. When I discovered how "simple things" can make a world of difference, it bought tears to my eyes. I've wasted 25 years doing it the hard way. I've wasted 25 years not getting the best from my ingredients. Don't hesitate: buy and read, don't waste any more time.
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51 of 54 people found the following review helpful By s8heg@aol.com on 27 Jan. 2002
Format: Hardcover
In the midst of the Nigels and Nigellas and the Jamies and Garys, it's good to see Delia still up there with the third millennium media cooks. I lost track of her for a while but have always used my grease-sparked edition of the Complete Cookery Course as a no nonsense volume where the recipes are always reliable. After the fuss broke over How To Cook Book 1 when she was teaching us how to cook eggs, it looked like Delia had reinvented herself - a bit like Madonna - well, maybe not quite.
The intriguing thing about Book 3 is that it starts out by looking structured around themes which are quite different from the first two volumes : Books 1 and 2 adopted the traditional approach of chapters relating specifically to food groups, hence chapters on egg, bread, pastry, fish, beef, etc. Then suddenly in Book 3 we start out with almost one third of the book under headings like "equipment for cooks" and "gadgets that work". Fear not, there are great recipes in there under these headings - making the first part of the book perhaps not as immediately browsable as some of her other books when planning a dinner party. But never mind, the approach is interesting - the recipes are still there and we have delightful texts about the cook's hardware as a prelim to those excellent recipes and valuable tips which, yet again, relieve us of the fear of cooking. Soon we are into more familiar territory as we discover food-specific chapter titles including pulses, jams, low cal and puddings. And it's all illustrated with tasteful photos by Miki Duisterhof who worked on Books 1 and 2.
As a longstanding fan, Delia still figures prominently on my cookbookshelf. She may not have Nigel's mouthwatering panache when it comes to writing but it's all very sound, good, reliable - and definitely not boring - stuff.
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6 of 6 people found the following review helpful By CDG on 30 Jan. 2008
Format: Hardcover
I rather tire of hearing how 'boring and uninteresting' Delia Smith is perceived to be. For those who do not, or, indeed, cannot cook here is the finest set of 3 books (this being the last of the trilogy)that offer basic explanation of all cookery terms and ingredients in the simplist form which is easy to understand. The recipes are absolutely accurate - (never ever make the mistake of thinking that you'll leave something on the hob or in the oven for a moment longer than Delia tells you).
For my part I cook well. I use many of the recipes found in this (and the other 2 books)and the compliments I receive belie the simplicity of her perfect instructions.
A must have for all cooks and the perfect gift for anyone just setting up home!
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