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About the book
  • Published: 1 February 2002
  • ISBN: 9780563534693
  • Imprint: BBC Books
  • Format: Hardback
  • Pages: 240
  • RRP: $39.99
Categories:

Delia's How To Cook: Book Three


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In part three of How to Cook, Delia continues and completes her journey through the fundamentals of cooking, revising traditional areas that are all too often overlooked, as well as exploring more contemporary concerns for the modern cook. As ever, the principles remain the same – to rediscover the simple pleasure of food, to take beginners through many of the basic techniques, and to offer inspiration to even the most accomplished cook.

With stunning photographs to accompany each one of them, the recipes range from neglected classics like Old English Apple Hat and Smoked Collar of Bacon with Pease Pudding to exciting new flavours such as Teriyaki Grilled Marinated Salmon and Sea Bass with Puy Lentil Salsa. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines and ice-cream makers. Here, Delia also focuses on first courses (p't's and starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos by way of many more familiar ones.

How to Cook Book Three contains over 120 great new recipes, written, as always, to inspire confidence in nervous cooks and to extend the repertoire of more experienced ones. Those who already have Books One and Two cannot afford to be without this one, and those who do not can start right here.

  • Pub date: 1 February 2002
  • ISBN: 9780563534693
  • Imprint: BBC Books
  • Format: Hardback
  • Pages: 240
  • RRP: $39.99
Categories:

About the Author

Delia Smith

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.

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