- Hardcover: 240 pages
- Publisher: BBC Books; 1st edition (3 Dec. 2001)
- Language: English
- ISBN-10: 0563534699
- ISBN-13: 978-0563534693
- Product Dimensions: 21.6 x 2 x 27.9 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (53 customer reviews)
- Amazon Bestsellers Rank: 132,738 in Books (See Top 100 in Books)
Delia's How to Cook Book Three Hardcover – 3 Dec 2001
Frequently bought together
Customers who bought this item also bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
If you are a seller for this product, would you like to suggest updates through seller support?
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.See all Product description
What other items do customers buy after viewing this item?
Top Customer Reviews
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.Read more ›
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!
Most Recent Customer Reviews
This is a very good book and sits nicely with my wife's other cook books.Published 16 months ago by C. D. Ride