- 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: 111 customer reviews
- Amazon Bestsellers Rank: 162,041 in Books (See Top 100 in Books)
Delia's How to Cook Book One Hardcover – 12 Oct 1998
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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.
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.See all Product description
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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.
I think I'll have to purchase the set for myself now....
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