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DELIA'S HOW TO COOK Book Three

Smith, Delia

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ISBN 10: 0563534699 / ISBN 13: 9780563534693
Published by BBC Worldwide Ltd., London, 2001
Used Condition: Very Good Hardcover
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COOK AND BAKERS BOOKS
PARKSVILLE, VANCOUVER ISLAND, BC, Canada

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About this Item

Dust jacket has light shelf wear, otherwise a very nice copy without any flaws. 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. Including chapters on mastering the essential techniques of preserving, how to cook pulses, pates and starters, hot puddings, stress-free entertaining. The recipes are all beautifully photographed. Size: 9 X 11 " 240 Pages (1.5kg). Bookseller Inventory # 54409

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Bibliographic Details

Title: DELIA'S HOW TO COOK Book Three

Publisher: BBC Worldwide Ltd., London

Publication Date: 2001

Binding: Hard Cover Pictorial Boards

Illustrator: Miki Duisterhof

Book Condition: Very Good

Dust Jacket Condition: Very Good

Edition: First Edition.

About this title

Synopsis:

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 flavors 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 (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.

About the Author:

Delia Smith is Britain's bestselling cookery writer, whose books have sold over 21 million copies worldwide. Delia's first job as a cookery writer was for the Daily Mirror in 1969 - numerous phenomenal best sellers and television series followed including Delia Smith's Complete Cookery Course in 1978 and Delia's Christmas, Summer & Winter Collections in the 1990s. Towards the end of the decade Delia commenced work on a new major project - Delia's How to Cook, publishing three separate volumes and the accompanying tv series. The Vegetarian Collection and The Delia Collection followed. After a five year break concentrating on Norwich City Football Club (where she is a director) and Canary Catering, Delia returned triumphant in 2008 with a new BBC TV series and the fastest selling cookery book of all time 'Delia's How to Cheat at Cooking' - which has sold over 800,000 copies to date. Delia is married to the writer and editor, Michael Wynn Jones. They live in Suffolk.

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