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Delia Smith - Ultimate Delia
The nation's best-loved cook, Delia Smith, in a compilation of all her greatest TV moments, including favourite recipes from How To Cook, Winter Collection, Summer Collection and the Christmas video. Features a unique interactive menu grouping recipes from all the series into special themes.
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£29.69
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Delia Smith
The Biography author: Bowyer, Alison; publisher: Deutsch
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£6.99
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BBC WORLDWIDE PUBLISHING Delia Smith - Ultimate Delia
Release Date: 2004-03-08, Rating Exempt,
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£31.49
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BRF (The Bible Reading Fellowship) A Feast for Advent
Pages: 128, Paperback, BRF (The Bible Reading Fellowship)
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£4.79
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BBC Books Complete Cookery Course: Vol 1-3 in 1v
Pages: 664, Hardcover, BBC Books
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£12.53
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BBC Books Delia Smith's Christmas
Pages: 224, Paperback, BBC Books
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£7.19
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BBC Books The Delia Collection, Puddings (Delia Collection S.)
Pages: 136, Hardcover, BBC Books
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£6.59
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BBC Books Delia's How to Cook Book One
<i>Delia's How to Cook Book One</i> is aimed at beginners: people whose staple diet comprises heat-and- serve or take-away meals. Television cook and bestselling author Delia Smith's aim is to equip her readers with the basic techniques of cooking which, after some practice, will help them discover the pleasures of home-made food. With the aid of very detailed instructions that accompany her recipes, readers are taught how to work with the staples: eggs, flour, rice, bread and pasta. But the book goes beyond boiled eggs and baked potatoes. There are recipes and photographs which will inspire: moussaka with roasted aubergines and ricotta, wild mushroom tartlets with poached quails' egg and apricot galettes with amaretto. Many of the recipes have several extra photographs which show the dish at various stages of preparation--these are useful if the recipe includes a gravy which needs to be thickened or if potatoes need to be cut into chunks. Healthy options, like fat-free white sauces and chips you don't have to fry, are also included.
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£12.53
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BBC Books The Delia Collection, Fish (Delia Collection S.)
There may be many pretenders to her throne, but as <I>The Delia Collection: Fish</I> 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.<p> 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. <I>Fish</I> 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.<p> 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. --<I>Barry Forshaw</I>
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£6.59
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BBC Books Delia Smith's Winter Collection
Pages: 256, Hardcover, BBC Books
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£10.55
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Andre Deutsch Ltd Delia Smith: The Biography
Pages: 272, Paperback, Andre Deutsch Ltd
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£5.59
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Macmillan Delia's Chocolate Collection: Comic Relief Edition
Pages: 28, Paperback, Macmillan
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£2.99
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Coronet Books One Is Fun! (Coronet Books)
Pages: 213, Paperback, Coronet Books
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£9.89
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Coronet Books Book of Cakes (Coronet Books)
Pages: 191, Paperback, Coronet Books
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£12.99
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Coronet Books Frugal Food
Pages: 240, Paperback, Coronet Books
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£6.39
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BBC Books Complete Illustrated Cookery Course
Pages: 576, Hardcover, BBC Books
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£16.50
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BBC Books Complete Cookery Course: Vol 1-3 in 1v
Pages: 664, Paperback, BBC Books
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£8.57
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BBC Books Delia Smith's Summer Collection: 140 Recipes for Summer
Summer is a special time for cooks, a dazzling time when fresh ingredients present themselves in rapid succession, some of them so briefly that we need to snap them up to enjoy them at their best, Delia Smith writes in the introduction to her now classic <I>Summer Collection</I>. No-one can deny that we live in a privileged age when we can shop all round the world for anything at any time of the year, but that should never eclipse the joy of being able to eat something grown close to home when it's at its peak. <p> Asparagus, runner beans, baby carrots and strawberries all make an appearance in this book, all enhanced by Delia with tastes from California, Italy, Greece and the East. The cooking techniques range from grilling and roasting vegetables to making homemade ice cream. Recipes include Salmon Steaks with Avocado and Crème Fraîche to Sautéed Asparagus with Eggs and Parmesan. Desserts, breads and baking tips complete the collection. <I>--Amanda James</I>
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£14.24
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BBC Books Delia Smith's Christmas
Pages: 224, Hardcover, BBC Books
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BBC Books Delia's Vegetarian Collection
Delia Smith has tossed the odd crumb to non-meat eaters in previous books: in <I>Delia's Vegetarian Collection</I>, finger on the pulse as always, she pulls the best of those together, tops them up with a selection of new ones, and presumably has herself and the BBC another bestseller. Lest this sound ungenerous, it's as well to say that this is a fine collection, wide-ranging and full of variety; and also visually very appealing. Vegetarians are likely to feel that the wait was worthwhile; many other cooks will be grateful for an inspiring repertoire, which happens not to contain meat. As always with Delia Smith, there is nothing here to frighten the tentative cook. Perhaps the most demanding recipe is the rather modish Red Onion Tarte Tatin. But even here, Delia's calm directions provide the most reassuring of guides (practically every sentence in every recipe starts with the words First or Next or Then).<p> Delia has cast her net widely, both geographically and, as it were, chronologically. While Vegetarian Sausage Rolls , Not Pork Pie and a variety of hefty vegetable gratins, such as Roasted Vegetable and Brown Rice, evoke a time of wholefood earnestness, before vegetarian food lightened up, most of the recipes belong to a more modern era, characterised by the flavours of the Mediterranean and the Pacific Rim, where vegetables play a more central role in the cuisines. Pasta and noodle recipes, for example, include the wonderful Trofie with Pesto, Green Beans and Potatoes, together with many other classic Italian dishes; while the East contributes Singapore Stir-Fried Noodles and Soba Noodles with Soy and Citrus Dressing. One of the pleasures of this book is the presence of many classic recipes, included simply because of their deliciousness. This is plainly the case in the Puddings chapter. Suet aside, puddings can't cause vegetarians too many problems. But here are Crepes Suzettes, Bananas Baked in Rum, Crème Brûlé and Strawberry and Balsamic Vinegar Ice Cream to remind us that some of the best things to eat have always been meatless. --<I>Robin Davidson</I>
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£16.50
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BBC Books The Delia Collection, Italian (Delia Collection S.)
Pages: 136, Hardcover, BBC Books
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BBC Books The Delia Collection, Soup (Delia Collection S.)
<I>Soup</I>, part of Delia Smith's four-volume <I>The Delia Collection</I> 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. <p> 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 four books in <I>The Delia Collection</I>: 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 <I>The Delia Collection</I> or all four books (much the best course of action!), your kitchen library will be enriched. --<I>Barry Forshaw</I>
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£6.59
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Retailer-exclusive titles The Delia Collection
Hardcover, Retailer-exclusive titles
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£26.37
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BBC Books The Delia Collection, Baking (Delia Collection S.)
Pages: 136, Hardcover, BBC Books
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BBC Books Delia's How to Cook Book Two
Delia's <I>How to Cook Book Two</I> continues Delia's simple-to-follow teaching course for people of all ages and abilities. With her unique powers of communication, Delia removes the fear and mystique from cooking both the simplest and the more advanced dishes. For those who have mastered the techniques--and for those who are already accomplished cooks--<I>How to Cook Book Two</I> contains a collection of 120 new recipes from Roast Lamb in a Shrewsbury Sauce to Fresh Pecan and Almond Crumble. <I>How to Cook Book Two</I> once again features stunning food photography from Miki Duisterhof.
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£11.21
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BBC Books The Delia Collection, Chicken (Delia Collection S.)
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 <I>Chicken</I> will clearly be one of the most popular volumes in her four-volume <I>The Delia Collection</I>. 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. <p> 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. <p> 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. --<I>Barry Forshaw</I>
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BBC Books Delia Smith's Summer Collection: 140 Recipes for Summer
Pages: 224, Paperback, BBC Books
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£4.99
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BBC Books The Delia Collection, Chocolate (Delia Collection S.)
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? <I>Chocolate</I> is one of the most attractive volumes in the four-volume set <I>The Delia Collection</I> and it's difficult to imagine a better collection of recipes than those offered here.<p> 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.<p> 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. <I>Chocolate</I> (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. --<I>Barry Forshaw</I>
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£6.59
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BBC Books The Delia Collection, Pork (Delia Collection S.)
Pages: 136, Hardcover, BBC Books
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BBC Books Delia's How to Cook Book Three
This will set pans clashing by the millions. Delia Smith's eagerly awaited <I>How to Cook Book Three</I> 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. <p> 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. --<I>Robin Davidson</I>
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£12.53
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BBC Books Delia's Winter Collection
Pages: 256, Paperback, BBC Books
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£8.57
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Chivers Large print (Chivers, Windsor, Paragon & C Delia's How to Cook: Bk.1 (Windsor Selections S.)
This will set pans clashing by the millions. Delia Smith's eagerly awaited <I>How to Cook Book Three</I> 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. <p> 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. --<I>Robin Davidson</I>
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£21.98
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Hachette Cuisine Facile D'Aujord'Hui
Paperback, Hachette
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£18.05
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