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The Delia Collection - Puddings by Delia Smith
Delia's eighth book in this enormously popular Collection brings us mouth-watering puddings and desserts. To satisfy a sweet tooth or round off a special meal, Delia provides over 50 recipes, chosen from her collection and some completely new. She provides recipes for pies, crumbles and cobblers; steamed and baked puddings; tarts, cheesecakes and pancakes; and creams, jellies, fruit and meringues. Aimed at both experienced cooks and newcomers, Delia guides cooks of all ability through her fail-safe recipes. Including tips and ideas, the reader is guaranteed delicious and rewarding results every time. Delia is a publishing phenomenon with sales of more than 18 million cookery books. This series is the first time her recipes have been arranged by subject.
Amazon Books USA UK Canada (2006) |
The Delia Collection - Puddings by Delia Smith (TV chefs and cookery books)
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The Delia Smith Collection - Baking by Delia Smith (TV chefs and cookery books)
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BBC Books |
The Delia Smith Collection - Baking by Delia Smith
Delia's seventh book in this enormously popular Collection brings us tantalising baking recipes. From cakes and muffins to breads and biscuits, Delia has chosen over 50 of her most popular recipes - updating old favourites and adding some that are completely new. This Collection is aimed at both experienced cooks and newcomers who can be sure that with Delia's approachable style, they will be guided by a trusted hand through her fail-safe recipes. Including tips and ideas to help cooks of every ability, the reader is guaranteed delicious and rewarding results every time...
Amazon USA UK Canada (2005) |
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The Delia Collection - Pork by Delia Smith
From ham and bacon to fillet and tenderloin, almost every part of the pig can be consumed, making it one of the most versatile foods in our diet. So, as part of The Delia Collection, Delia Smith brings us her sixth book, "Pork". Here she has chosen her best and most popular recipes - updating old favourites and adding some that are completely new ... This book is a collection of over 50 recipes for cooking with pork including tips on roasting, braising, grilling and frying. By following her golden rules and advice, the reader is guaranteed delicious and rewarding results, every time.
Amazon Books USA UK Canada (2004) |
The Delia Collection - Pork by Delia Smith (TV chefs and cookery books)
Cooking with pork from the Delia Smith Collection - book 6
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The Delia Collection - Italian by Delia Smith (TV chefs and cookery books)
Italian cooking from the Delia Smith Collection - book 5
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The Delia Collection - Italian by Delia Smith
In the fifth book of The Delia Collection, Delia teaches us how to cook authentic Italian dishes successfully. Old favourites and new recipes combine to make this a definitive guide to cooking and eating Italian food. Having worked in Italy in her twenties Delia has loved Italian food ever since, and here the reader will find authentic dishes adapted for today's cook. For dedicated Delia followers, this book provides an easily accessible library of popular favourites, and her inimitable style and flair for teaching will make this a must-have in any kitchen. Over 50 delicious recipes with advice and tips on cooking in the Italian way, and easy-to-follow instructions, ensure that each dish comes out perfect, every time.
Amazon Books USA UK Canada (2004) |
The Delia Collection - Chocolate by Delia Smith
Review: Few would argue that chocolate is the indulgence of choice for most of us and that the irresistible cocoa-based product is something that we're happy to enjoy in all kinds of recipes. So who better than Delia Smith to guide us down some interesting byways? Chocolate is one of the most attractive volumes in ... The Delia Collection and it's difficult to imagine a better collection of recipes than those offered here.
No space is wasted on lengthy introductions telling us how wonderful chocolate is (and who needs reminding of such a truism?); Delia plunges us right into the choccie fray with a very serviceable recipe for Chocolate Fudge Cake, with wholemeal flour used to give an extra special moistness to the cake. Typically, the recipe gives us just the bald, unvarnished facts --Delia's speciality as a chef. Similarly, even more indulgent recipes perform a canny balancing act --describing the most outrageous of recipes in simple, unaffected prose. How about Squidgy Chocolate Cakes with Prunes in Marsala? This most seductive of treats is surprisingly made without flour. Very little in this volume will do much for your waistline, but don't we all deserve a little indulgence? These are not recipes for every day, after all.
In fact, one of the few criticisms Delia has received over the years is her lack of attention to calories, but weightwatching is not what one goes to her recipes for. Chocolate (with its totally delectable recipes) is as dangerous to the figure as it is mouth-watering. But this is a book that belongs on most cookery shelves. -- Barry Forshaw
Amazon Books USA UK Canada (2003) |
The Delia Collection - Chocolate by Delia Smith (TV chefs and cookery books)
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The Delia Collection - Chicken by Delia Smith (TV chefs and cookery books)
Cooking with chicken from the Delia Smith Collection
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The Delia Collection - Chicken by Delia Smith
Review: Is there a more versatile ingredient for a host of recipes than chicken? Delia Smith is in no doubt of the centrality of chicken to many really tempting dishes and Chicken will clearly be one of the most popular volumes in ... The Delia Collection. These recipes are culled from Delia's notebooks of many years and her wealth of experience pays dividends. While it's true that we've seen variations on these recipes before -- not least from Delia herself -- those on offer here represent a compendium of some of the key approaches to the subject.
As in the other volumes in this series, Delia cuts her text as close to the bone as any piece of meat -- the virtue of this series is the unfussy, direct approach to each individual subject. As in the volume on fish, Delia tackles everything from the straightforward, such as an easily realised Oriental Chicken Waldorf Salad, to the more ambitious (a tempting Thai Creamed Coconut Chicken with Thai Green Rice). In fact, though, nothing here is over-ambitious and with Delia's straight-from-the-hip approach, most readers will find everything here is easily achievable. But the food is never penny-plain; some recipes are mouth-wateringly exotic. Chicken Kebabs Marinated with Whole Spices, Yoghurt and Fresh Coriander Chutney, for instance, is a winner. As Delia points out, yoghurt as marinade does wonders for chicken and the charcoal adds that crucial extra dimension. As with every other recipe presented here, every step is lucidly laid out, with well chosen illustrations giving a clear idea of what to aspire to.
While many cookery books are beautifully designed products (and there's nothing wrong with that), Delia's editors have completely eschewed such an approach -- there is no attempt to make this anything other than a basic (and very useful) guide to preparing a key ingredient in cookery. -- Barry Forshaw
Amazon Books USA UK Canada (2003) |
The Delia Collection - Fish by Delia Smith
Review: There may be many pretenders to her throne, but as The Delia Collection: Fish comprehensively demonstrates, Delia Smith can still see off her rivals, even those with trendy haircuts and manic TV personalities. She is still seen by most who tackle the Art of Cookery as the most sane and balanced voice in the field and there are few houses which don't boast one of her invaluable books.
This volume may not replace earlier Delia books in a similar vein, but it provides as useful and basic a resource as any cookery enthusiast is likely to need. The large, attractive format is always at the service of the individual recipes, which are drawn from 33 years of recipe writing and television. While Delia followers will find much here to stimulate, this is an excellent entry-level book for those new to the doyenne of TV chefs. Fish confines itself to the main categories: white fish; salmon; trout; oily and other fish; and smoked fish. The recipes varying from the concise, such as a very straightforward Fried Plaice Fillets, to the more advanced (a mouth-watering preparation for Fillets of Sole Véronique). A particularly attractive recipe is that for Smoked Salmon Tart, which is an object lesson in concision and practicality -- if the pastry isn't -- we're told -- rising in the centre, we should prick it a couple of times and press it back down with our hands.
Instructions are as direct and uncomplicated as one would expect (this, of course, is Delia's trademark) and up-to-date conversion tables are included, along with an impressive section on fish extras, making this an invaluable and user-friendly guide. -- Barry Forshaw
Amazon Books USA UK Canada (2003) |
The Delia Collection - Fish by Delia Smith (TV chefs and cookery books)
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The Delia Collection - Soup by Delia Smith (TV chefs and cookery books)
Soup from the Delia Smith Collection
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The Delia Collection - Soup by Delia Smith
Review: Soup, part of Delia Smith's ... The Delia Collection is, in some ways, the most interesting volume in the series. The image of soup has undergone something of a transformation in recent years. This most unglamorous of foods has become a chic accoutrement of many a dinner party, and the possibilities of soup are now seen as many and varied.
As in other volumes in the series, Delia divides her recipes seasonally and the variety of soups available here is surprisingly wide. In spring, Delia presents such basics as Carrot and Coriander Soup (although her recipe may hold some surprises, even if you count this soup in your repertoire), alongside more ambitious recipes such as Shiitake Broth with Sesame Toast (this is a light soup that is not too calorie-heavy, made with Japanese miso stock and dried shiitake mushrooms). Summer sports some unusual and tempting recipes such as Chilled Almond Soup (called Ajo Blanco here) for which Delia dispenses with what might be seen as almost cursory instructions. But this is the secret of the ... books in The Delia Collection: not a word is wasted, and adjectives are kept to an absolute minimum: after all, we know we can rely on Delia to pick only the most interesting recipes. For autumn, there's a piquant Wild Mushroom and Walnut Soup, perfect for the colder weather, while winter has such delights as Slow-cooked Root Vegetable Soup and The London Particular (which is, in fact, yellow split pea soup). Whether you buy individual volumes of The Delia Collection or all ... (much the best course of action!), your kitchen library will be enriched. -- Barry Forshaw
Amazon Books USA UK Canada (2003) |
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