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Editorial Review:
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
Customer Reviews:
Avg. Customer Rating: 4.0 / 5.0
Don't Knock This I rather tire of hearing how 'boring and uninteresting' Delia Smith is perceived to be. For those who do not, or, indeed, cannot cook here is the finest set of 3 books (this being the last of the trilogy)that offer basic explanation of all cookery terms and ingredients in the simplist form which is easy to understand. The recipes are absolutely accurate - (never ever make the mistake of thinking that you'll leave something on the hob or in the oven for a moment longer than Delia tells you).
For my... more info
A book too many I'm a huge Delia Fan. She is not a 'fad' chef and she presents good recipes and techniques that give a high changes of succeeding.
I had been bought the previous two books and thought they were great really going back to basics but ending up with some pretty top notch recipes. Well presented and well explained.
However, I think this is one book too many and seems to stretch the concept too far. I particularly feel the the chapters on gadgets is a complete waste of time. I don't want to use the latest... more info
this book bought tears to my eyes I forget why I bought book two, but I do know I learnt a lot from it. I'd always thought of buying Book 1, but thought I probably knew most of the basics. When Book 3 became available, I thought I'd wait for the price to come down, and then I saw one of the TV episodes and tried one of the recipes copied from Ceefax. No turning back, must have this book! When I saw Amazon's prices I couldn't believe my luck, what the heck, and bought books 1 & 3 at the same time. They came next day, amazing service, and... more info
Reliable but definitely not boring! In the midst of the Nigels and Nigellas and the Jamies and Garys, it's good to see Delia still up there with the third millennium media cooks. I lost track of her for a while but have always used my grease-sparked edition of the Complete Cookery Course as a no nonsense volume where the recipes are always reliable. After the fuss broke over How To Cook Book 1 when she was teaching us how to cook eggs, it looked like Delia had reinvented herself - a bit like Madonna - well, maybe not quite.
