Author: SMITH, DELIA
Title: Delia's How to Cook Book Three
Description: BBC Books. 2001. (ISBN: 9780563534693). Hardcover. Hardback no D/J in excellent condition, cover some shelf dust as it's white. Amazon 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. Book Jacket In part three of "How to Cook" Delia continues and completes her journey through the fundamentals of cooking, revisiting traditional areas that are often overlooked, as well as exploring more contemporary concerns for the modern cook. The recipes, all beautifully photographed, range from neglected classics such as Old English Apple Hat, English Potted Crab and Smoked Collar of Bacon with Pease Pudding to exciting new flavours such as Teriyaki Grilled Marinated Salmon, Sea Bass with Puy Lentil Salsa, and Sesame Blancmange. Here you can learn the techniques of preserving, how to equip your kitchen and get the most out of food processors, bread machines and ice-cream makers. Delia also focuses on first courses (patés and starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos. "This part of How to Cook", writes Delia in her introduction, "has something no other book I've written has had." That is the benefit of having been able to consult with visitors to her Web site on what they would like to see in this book. Out of this dialogue have come two important chapters: one on low-fat recipes (including the ultimate challenge a waist watcher's chocolate dessert) and one on party entertaining, with menus for a variety of occasions. Those who already have books One and Two cannot afford to be without this one, and those who do not can start right here. Used: Acceptable.

Keywords: 9780563534693


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