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Mr. M. G. Wilkinson "Grumpy Old Git" (London, England)
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Delia's How to Cheat at Cooking
Delia's How to Cheat at Cooking
by Delia Smith
Edition: Hardcover
Price: £16.00

246 of 292 people found the following review helpful
5.0 out of 5 stars So much outrage!, 9 Mar 2008
Deary me. Delia's latest really has upset a lot of people, hasn't it? The howls about tinned mince, the wails about frozen mashed potato, the gnashing of teeth at the thought that Delia might have 'sold out'. But the thing that no-one is mentioning is what the food is like. Check the ingredients on the items that Delia recommends and they're not full of hydrogenated fats or preservatives; they're good quality well-made versions of stuff you could make yourself *if you had time*. And the clue's in the title--this isn't a book about cooking, it's a book about /cheating/ at cooking. Would everyone have been happier if it has been titled "cooking by standing on the shoulders of giants"? She's quite clear that cooking conventionally is best, but let's be practical, people: we don't always have the time or the inclination to cook, and in those circumstances we all rely on pre-prepared food. How many of those who wrote negative reviews would think nothing of using dried pasta? Don't they know they should be making it from scratch?! And that's what all the noise is about really--much to a lot of people's annoyance, Delia has pointed out that these days there are pre-prepared ingredients out there that are at least as good as you could make yourself, and that if you cook with them you'll get perfectly acceptable results without having to slave in the kitchen for hours. That's her crime, not the food. Prove it to yourself: get the book, make the shepherd's pie with it's M&S tinned lamb mince and Aunt Bessie's frozen mash, then tell me that she's wrong.
Comment Comments (9) | Permalink | Most recent comment: Mar 25, 2009 2:05 PM GMT


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