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Complete Cookery Course: Vol 1-3 in 1v - Delia Smith

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Genre: Food & Drink / Dieting / Author: Delia Smith / Edition: 2Rev Ed / Hardcover / 664 Pages / Book is published 1992-03-05 by BBC Books

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      23.11.2011 15:55
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      How to cook

      Delia Smith love or hate her is a part of British life with her BBC cooking programme and her ability to lead food trends with using white eggs in her how to cook programme. Delia is also part owner of Norwich City football club and entered pop-culture during a drunken rant at fans in a half-time address during a live football match. Delia has been making cooking programme for around 30 years and has written books to accompany the series.

      The complete cookery book came with a TV series from the early 90's; it is a huge brick of a book detailing how to cook in the minutest details. The book has a picture of Delia on the front and has a first chapter explaining the pieces of equipment every lab should use. This first chapter does age the book because it does discuss the use of the microwave as a cooking aid; this was when the microwave was the new brightest piece of cooking equipment and was being used to cook everything. The book also recommends that a chip pan is essential and has no mention of the grills and juicers which have become a modern kitchen staple item. After this section we are introduced to the basics of cooking, knife skills, which pan to use for which need etc before entering the cookbook for real.

      The cookbook is split into rigid lines based on the ingredients used in the recipes, so we have a starters, soup, meal, vegetarian, fish, desert, cake, baking, bread etc. The book is then split into classic recipes which list the ingredients required, the setting for the cooker and the step by step approach to get a final meal. Unlike later books there are no pictures of the food in the book, but a description is given to the final appearance and taste of the dish.

      This book has become a staple in our household, not admittedly as a prompt for recipes because the book reads as a manual rather than a tease on the taste buds. The book is used in our house on how to cook a dish, finding a recipe in Delia will in easy and simple instructions tell you what to buy, how long and how many that dish will feed. Following the recipe will lead to the cook producing an edible and tasty dish. So the book comes out if we are making say a beef Wellington, so in it you are told what to buy, how long it will take, when to start, how long to leave the dish before serving and a serving suggestion is always included.

      Delia may not be fashionable, she is very much part of English life and none of her recipes could be described as edgy or driving culinary knowledge further but if you want to cook a classic then she's the cook to follow. I'd love to see what would happen if Delia entered say Masterchef: the professionals, I'd suspect her dishes would gain no criticisms from Michel Roux jnr but eventually she's be eliminated down to a lack of imagination. However, I'm not Michel I might want a rice pudding and not know how to make one, bring out Delia!

      This book is still available and can be bought for about £7-8, we have many cook books by the cook of the moment and after cooking a couple of dishes from their books their cookbooks tend to gather dust but not Delia.

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        18.10.2011 20:16
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        Great all round cooking

        We have had this book for years and years! It was bought as a 30th birthday present for my now 40 something husband! so it's over 10 years old. It is now very battered and extremely well used which in my opinion is a good sign!!

        If you have no other cook books this is the one to have, in my opinion it's good for the variety it has to offer. It has a bit of everything and is divided into eggs, fish, meat, poultry, pasta, sauces, mains, vegetables, puddings, cakes and bakes and lots more.

        What I like is that it has the harder things such as souffle and merranges as well as the easy stuff such as cooking a boiled egg (well I guess some would class that as hard!). She has a found really easy techniques and it's clear and easy to understand. I also like the fact she explains the reason why she does things the way she does and also the basics of each ingredient ie the basics of cooking eggs or the basics of cooking pasta.

        For those who like pictures - there aren't many at all, there are a few but they're not next to the recipe either so really it's not one for pictures.

        I find it most useful for when I'm not sure how to cook something new that I've never tried before such as butternut squash - eek what do I do with that - I think 'ooo I'll look in Delia'!

        I can honestly say that all the recipes I've ever tried in this book have worked perfectly! we use it regularly for cheese souffle (I love this with chips and beans!), yorkshire puddings and soups.

        I think it's well worth the money at the moment it's £7.00 on amazon (2011)

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        26.01.2011 12:30
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        good book!

        I was bought this for CHristmas last year after my family were bored of hearing me complaining about my cook book collection. I have a lot of cook books and the majority of them are by famous chefs like Jamie Oliver and Gordon Ramsay. Although I do some of the recipes in their books I find a lot of them lack the classic meals and instead try to be too fancy. What I really needed in my collection was a cookery bible containing really good, classic recipes and so Delia stepped up to the mark.


        ***Information ***

        The front page of this shows a picture of Delia herself. There is nothing fancy about the cover, just Delia wearing a red top against a black background. I don't think it is particulary inspiring, I would prefer to see some photographs of the food that you can make by buying this book instead of a picture of the chef behind the recipes. The book is a hefty one, first published in 1978 but has been edited many times over the years. It has 640 pages so is heavy and stuffed full of recipes.

        ***Contents ***

        Usually when you look at a contents page in a recipe book you see a brief introduction, maybe some information about food in general and then about five or six categories of recipes... well not in this book! There are many,many categories- 25 in total! Then also conversion tables, introduction, equipment, preserving food, left overs and an index. I quite like it being broken up into smaller categories as I think it makes it easier to find your way around the book.

        ***Introduction ***

        "What I like about you, Delia, is that all your recipes work- even for idiots like me!" is the opening line in this introduction and sets the scene as to what this book is about and who it is for. Delia talks in first person terms as she introduces her reasoning behind writing this book. She talks about how advances in technology have benefitted the cook and how new ingredients have created greater supplies and variety of recipes.

        What I like about this introduction is that it isn't all about her inspiration and how superb a cook she is, instead she keeps it short and concise (Just one and a half pages in total) and keeps it relevant by talking about her love of food in a very believable way which was much more enjoyable to read than Jamie Oliver's!

        ***Equipment ***

        This chapter is extremely interesting and something I haven't really come across in cookery books before but actually is very useful. It talks about the different kinds of saucepans and what they should be used for, how they differ and what not. The way that Delia writes is in an informal, conversational manner "Often what a person is used to is what he or she likes best" she says whilst talking about saucepans and I can't help but agree. She isn't trying to tell you to use a particular type for a certain recipe, instead gives some advice about how they could be used but still encourages you to use what you prefer and are familiar with.
        As well as talking about saucepans this section also includes other types of equipment including tins, whisks, different kinds of slices and spatulas, equipment to help grinding and mincing, stewing, measuring and timing and testing. There are no pictures which accommpany this but I don't think it's relevant and if it did contain pictures then this already very large book would be even bigger!


        ***Recipes ***

        As I mentioned earlier the recipes are broken down in to many different catergories which do not need to be listed individually by me but they are very specific making it easy for you to find the section which suits you best.

        Recipes are laid out in a practical way which make them easy to follow although they are not just one recipe per page, in fact a recipe may start on one page and continue onto another so be prepared to page-turn during your cooking. This isn't really ideal but I am assuming they have done this to try to cut down on the number of pages within this already thick book!

        The beginning of the recipe states how many people this will serve and then a hint or two is given below, for example, "The one and only secret of success in making a souffle is to whisk the egg whites properly" Then beneath this is a table which explains all the ingredients you need. The recipe itself is explained in paragraphs and in simple language making it easy to understand. The only thing which I don't really like about this layout is that I find it difficult to glance at and then carry on with the step, because it's in paragraph format, it would be easier to have numbered bullet points or something so it is slightly clearer.

        Recipes within this book do not include information such as calorie content or fat or salt content which I think may be useful. There are many, many recipes in here including:

        Cheese souffle
        Watercress cream soup
        Smoked fish pate
        Simple Stroganoff
        Fried cabbage with bacon
        Mustard Glazed lamb
        Beefsteak and kidney pudding
        chocolate and hazlenut choux buns
        gingernnuts

        Throughout the recipes there are pages with extra information, for example before the recipes which include choux pastry Delia introduces what choux pastry is and how it is made. Also in the cheese section she tells us a bit about the different cheeses from around the world and what they compliment. This is a nice idea to do it like this instead of having it in a big food information section at the beginning of the book which you may not look at. What I find is a bit bizarre are the pictures. There are no pictures which accommpany recipes instead there are photographs of the finished articles at various intervals throughout the book, however, they are not in a logical order. The photograph of hot cross buns is beside the recipe for potted haddock with capers! To me this seems like the pictures have been added at a later edition and not much attention has been paid to whereabouts they have been placed in the book!

        ***Opinion ***

        When looking through this book it's hard not to feel inspired to make some of the recipes on here as they do sound very nice and there are so many different recipes that there really is something for everyone, you can't deny that. I like how the recipes don't sound potencious, when I reviewed Jamie Oliver's book recently it made me realise just how overly complicated the names of his dishes were so it put me off. As far as Delia is concerned her recipes sound straight forward and wholesome.

        What I don't like about the book is the lay out. I don't like how recipes can span over two pages, I prefer t ohave everything on one page laid out in front of me so that it is easier to make without having to keep turning pages. It also would be easier if the instructions were expressed in separate paragraphs with numbers so it's easy to look at without losing your place. The fact that the pictures are very random throughout the book is rather odd and does detract from what you're making, it would make much more sense to have photographs of the food you are looking at alongside the recipe for them, I think this woul dhelp to inspire you to make them.

        What I do like about this book is that the way it is written is very informal and expressed in a way which makes the recipes look very easy to do. I like how Delia's style is rather laidback and friendly which does make me think that I can tackle the recipe even if it is something more complicated than I have tried before. I like the way that extra information about the foods which I'm looking at is provided throughout the book in relevant places, this is much better than having it one big section at the beginning like in many of my other books as I tend to just overlook it and go straight to the recipes.

        There are many recipes to choose from in here which is great, the index comes in very useful for trying to find a particular recipe without spending a long time flicking through. It's nice to see such a vast choice of recipes in a book which are good traditional, classic dishes. There really is something for everyone.

        I use this book quite a lot and because it is so big it doesn't stay open on my work surface whilst I am cooking so I do have to use something to hold it flat which is a little irritating as it can get in the way of recipes so what I have actually done a few times is photocopy the recipes which I use the most so that they're easier to look at and use. I do think this is just what happens with big books like this, perhaps if it was ring bound it would make more of a practical book as it would lie flat.

        I think if you're looking for a cook book which gives you a wide variety of recipes then this is for you no matter how much experience you have with cooking. There are recipes in here which are straight forward and others which are more difficult. They're expressed in a way which is informal and straight forward so it's easy to follow without being patronising. I am pleased that I was bought this as I do refer to it a lot.

        I have given this 4 stars because there are a few elements to this which let it down such as the random placing of photos and the poor layout of some of the recipes.

        Positives
        Lots of recipes to chose from
        Written in an informal, relaxed manner
        INteresting information provided
        Suitable for all abilities

        Negatives
        Strange layout
        Random placing of photos

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          21.01.2011 18:27
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          Has recipes and instructions to cover almost eventuality when cooking, perfect for beginners.

          This book is my cookery Bible. It's a hefty tome, and covers virtually every aspect of cooking, with a range of recipes and helpful hints that even a beginner can follow. I find it particularly useful for the more archane tasks, such as preparing stock or making soup from scratch, which are rarely covered in other books.

          In addition, virtually every recipe I've used from this book has worked perfectly. The only exception, oddly enough, is Delia's method of boiling eggs, which left mine still raw! Generally, whenever I think of something I want to make I turn to Delia first, and she invariably has an answer. The only downside to this book is that it is so large that it can be hard to prop up on a work surface, but that is all.

          I would heartily recommend this book to everyone, from the beginner who can only make toast right up to the expert who wants to know how best to cook veal. You just can't go wrong!

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            19.11.2010 18:58
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            Brilliant, comprehensive cook book from the longest-running TV cook of all...

            Delia Smith was the queen of TV cooks in the 1970s and 80s, and is actually still going pretty strong. Her thick and door-stop-like 'Delia's Complete Cookery Course, first published in 1978 ' is really a classic cookbook. The 'BBC Books' paperback version we've got is a chunky few inches thick - it has 640 pages - and very distinctive looking, with its understated, mostly black cover and white italic lettering on the cover and spine - and still stands out on the shelf even amongst my ever-increasing collection of cook books.

            It was a few years ago when I realized one day that although I had dozens and dozens of glossy, beautifully-illustrated 'coffee-table' type cookbooks (e.g. 'Leith's Latin American Cookery'? Looks gorgeous but ten years on I've still never cooked a single thing out of it) I didn't have anything that would give me a basic recipe for pancake batter or scone dough - so I went out and got this book to remedy that. Some of the recipes are illustrated - the book has a couple of thin sections of glossy photographed plates - but most of the content is plain black and white text.

            The cookery course is a amalgam of three smaller cook books (that used to?) also available separately. The book(s) is / are based on the content of some of Delia's - and Ms Smith has been such a perennial presence on TV over the years that I feel it's quite appropriate to refer to her by her first name - original TV shows. It is a very comprehensive guide to home cooking, with chapters on:

            Equipment
            Eggs
            Bread & yeast cookery
            Stocks & soups
            Pates & starters
            Fish
            Meat (two chapters: roasting and then casseroles)
            Poultry
            Offal
            Vegetables
            Rice & other grains
            Vegetarian cooking
            Pulses
            Pasta and pancakes
            Herbs
            Spices & flavourings
            Sauces
            Cheese
            Salads & dressings
            Barbeques & picnics
            Cream, ice cream & yoghurt
            Pastry
            Cakes
            Scones & biscuits
            Fruit & Puddings
            Preserving
            Leftovers(!)

            The recipes are written in a detailed yet easy to follow, step by step format, with additional info - courtesy of Delia - also included at the start and end of each entry. There are suggestions for what other dishes (also from the Cookery Course) might go well with each recipe, as well as useful notes on the actual cooking processes involved - off the top of my head, as an example of this sort of thing, the recipe for Delia's all-in-one sponge cake says that when it's ready, the cake mix should be of such a consistency that it'll drop off a wooden spoon if you strike the spoon on the edge of the mixing bowl; if it's too firm you can loosen it up with a few teaspoonfuls of warm water, added one at a time (Delia puts all this a bit more concisely than I have managed to). I find this supplementary information really helpful in getting the recipes to turn out right - and it also suggests to me (if any further proof were really needed, now, after all these years of TV cookery) that Delia has actually tried out the recipes she gives. This is something that in my opinion you can't assume for some of the people who turn up promoting themselves as cooks on TV - Hugh Fearnley-Wittingstall, for example.

            This is definitely the cookbook you should go to if you want to get a recipe for something basic like lasagne, or Yorkshire pudding batter, or scones, or a sponge cake; the kind of home-cooked dare I say it English food (I know, 'lasagne,' but still) that you might eat regularly have but not know the exact recipe for off the top of your head. Every home should have one.

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            11.03.2010 18:27
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            For £8 no other cook book can match it, nor do they all work

            Well, it was the Thursday evening before Valentine's Day and I was running out of ideas

            Luckily, instinct took over and knowing my partner's love for cookery books I bought the bible. Yes, THE BIBLE!

            Despite buying a number of cookery books at Christmas including River Cottage and Nigel Slater this is THE ONLY BOOK that she touiches almost on a daily basis.

            It's not only that it contains everything you need to know - like how to make pancakes and yorkshire puddings, or even traditional roast chicken but unbelievably even with a dodgy oven with hotspots every recipe we've tried actually works exactly as she says it will.

            For £8 at Tesco this was definitely 1 book that I can highly recommend and 1 that will certainly be allowing delicious meals to be created for some time to come.

            This book was originally written in 1978 and our edition was reproduced in 2008 by BBC Books.

            It's not just that the dishes taste great, but the book tries to describe the process in an easy and simple manner and when she says the pancakes will give you between 12-14 she's right - we got 13!

            Admittedly, although we had watched a recent tv series that looked over her career on tv we had always considered her to be a little pompous! Norwich City supporter or not if she says something about cooking we'll certainly be more attentive.

            There are the odd pictures in the book, and it is set out over 640 pages with conversion tables, a list of basics such as saucepans you need - in fact she's thought of everything in this book - or enough to give you a thorough grounding in cookery.

            Once you've tried a recipe it's 1 book you will want to use again and again.

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              22.01.2010 18:08
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              A good buy for every kitchen

              When I left for college, many years ago, my mother gave me a copy of this book and - like many other books from Delia Smith - this has become my bible. How long to cook raost beef - ask Delia. What temperature should I cook a sponge at - ask Delia. In fact whatever the basic question you have - this book will answer it. From information about equipment to recipes using left overs, this is the most comprehensive cookery book I have and should be on the present list of every newly wed. Not only that the writing is just as Delia would speak, simple, clear, well explained and understandable - just follow the directions and everything will be okay.

              First printed in 1978, it is tempting to think that this book does not relate to modern days - yet we all still stir with a wooden spoon don't we? From my oint of view you will not bake a better christmas cake than the one on page 609 (why does the book fall open at that page I wonder?) whilst the final recipe of "old fashioned bread pudding" is to die for.

              Stuck for a useful present to give someone who is unsure of their own cookery skills then this is the one for you. Like I said at the beginning - just ask Delia.

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                15.01.2010 22:39

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                Simple, easy to understand appeals to all cooking ability

                What can you say, this is the ultimate, classic cook book, its an essential, even my boyfriend who is a trained head chef, agrees that this book is a classic! In this book Delia details the simpliest of recipes through to some all time british and worldwide classics, such as coq au vin, shortcrust pastry, ratatouille, minestrone soup and bubble and squeak, but to name a few! I love this book, i really would be lost without it! Its deffinatley a must for all ends of the scale from novice cooks through to those of us wanting to jazz the simplest recipes up! Delia has a very straight forward, easy to understand way of explaining her recipes and she gives some background on most of the recipes also. This is quite an old book now and can be purchased very reasonably. There are no pictures though so if its the pictures that give you the inspiration then this isnt the book for you.

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                20.12.2009 14:42

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                Like having your granny in the kitchen

                This cookery book is a kitchen essential.
                Unless you have someone who can teach you the ins and outs of good British cooking then you have no excuse not to own this book. And even if you do have such a person in your life, then I guarantee you that he/she owns it anyway.
                How do you make the perfect sunday roast? Delia will actually walk you through every last detail. From the roast parsnips and gravy to how to cook your meat perfectly and how to serve it all, it is all explained simply.
                Not having had a particular British culinary upbringing I rely on Delia. If it weren't for this book I wouldn't know about a large nunber of our traditional dishes and I now take great pride in our cuisine (even if a lot of Europeans belive we don't actually have any dishes of our own!).
                I seriously recommend this book to any kitchen-dweller, whether a complete novice or a fully-fledged cooking maniac. You would not regret buying this book.

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                06.10.2009 18:04

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                A must on every cook's bookshelf

                This book is my cooking bible. It was the first cookbook that I had when I left home and the one I turn to more than any other. It explains how to cook just about anything you could think of and has all sorts of basic recipes for roasting joints, pancakes, pastry etc.

                As well as this it has some brilliant recipes for meals, I especially like the section on casseroles and regularly cook just about everything out of there. It also has sections on poultry, fish, eggs, vegetables, baking and preserves so really does cover just about everything.

                I find it really useful how Delia comments on the recipes, suggesting things to eat them with, or providing reassurance about how the recipe should look at different stages.

                The only downside of the book for me is the lack of photos in it, as I do like to see what I'm going to cook. Having said that I wouldn't want them to cut down on the number of recipes and to provide photos of all of them would make an already big book really huge!

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                20.05.2009 17:51

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                fantastic defiantly the best cookery book you can get

                This is defiantly my favourite Delia smith cookery book. (If you do not already no who Delia smith is, she is a famous British cook - not chef. I say this because she does not work in a restaurant she mainly does her work in the family kitchen, demonstrating how to cook traditional dishes like roast dinner, right down to the very basics of how to boil an egg.)

                This is an excellent book. It has so many recipes you would never be able to make them all, for all tastes and ages. This book is even excellent for beginners because she tells you very simple stuff like soups, cooking eggs and so on.) It is also great for mums who need to cook something for there kids - and something they will like. Nethertheless it does also include some harder recipes for those who want a challenge.

                I highly recommend this book for all abilities. If you want an all in one book instead of buying lots of small books, then this is defiantly the one to get. It contains thousands of great recipies that all really work from soups and baking to breakfasts and puddings - it has everthing!

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                01.05.2009 11:29
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                A great one-stop shop for the home cook - from the incompetent to semi-competent!

                Ah, Delia - mention her name in our house and the immediate response is a giggly 'Where are you?' thanks to a somewhat tipsy TV appearance (nothing to do with cookery and a lot to do with Norwich football club!) some years ago.

                But what about the cooking? Well I have very little time for her how to boil an egg, or spending almost as much time creating a shepherds pie from expensive instant ingredients as it would take to make one from scratch that would taste much nicer. But these are more recent outings for Delia that smack of trying to eke out a few extra £££ from a well-known brand.

                In contrast, the Complete Cookery Course has been around for donkeys' years and in my view is Delia in her prime doing what she does best. This book provides a fairly comprehensive collection of recipes for all occasions. They are clearly explained and easy to follow. I agree with another reviewer who says if you own one cookery book and can't really cook much, then make this the one!

                As well as the individual recipes, each section has useful general information. For example - there's chapter on roasts, and it describes the best cuts and pros and cons for roasting or pot roasting for beef, lamb and pork, as well as giving general cooking times. Things like this really help you get to grips with the principles of cooking - whether it be a roast dinner or making pastry and cakes. Which means that as you get more familiar and confident you can expand to do your own thing rather than just copying one particular recipe slavishly.

                Now of course it's not perfect. It's not particularly exciting - Delia's never made any pretence of being fashionable. And it is old (I don't see much difference between the new and old editions), with some recipes seeming quaintly old-fashioned - some things which must have seemed terribly exotic and daring at the time (curry anyone?) now appear as tame and unauthentic compared with the superb books on world cuisines available now. But some recipes have come pretty much full circle - I need no longer feel ashamed to consult on '70s classic coq au vin for example!

                My mum, who's an excellent cook, has had a copy of this for as long as I can remember. I bought a copy when i left home, gave it away a few years later when I went off travelling (I thought I knew it all by then!). It was the only book I got rid of that I missed when I was back home, so I now have a newer, but still well-thumbed copy on the shelf!

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                05.03.2009 20:46
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                A staple ingredient for any kitchen.

                DELIA SMITH'S COMPLETE COOKERY COURSE

                The book that I am reviewing is more than 15 years old and is the hardback version. I have seen paperback versions in the shops and also ones that are a smaller size than my copy. However, I believe the content is mostly the same.

                ***What's it all about?***

                This is a complete cookery course and my copy contains 576 pages. There is a conversion chart at the beginning and the book is then broken down into chapters. The chapters are the usual type:

                Eggs
                Bread and Yeast Cookery
                Stocks and Soups
                Pates and Starters
                Fish
                Meat
                Poultry
                Offal
                Vegetables
                Rice and other grains
                Vegetarian Cooking
                Pulses
                Pasta and pancakes
                Herbs
                Spices
                Sauces
                Cheese
                Salads
                Barbecues
                Cream, ice-cream and yoghurt
                Pastry
                Cakes
                Scones and Biscuits
                Fruits
                Preserves
                Left-overs

                Sorry to write a long list, but I think that it is good to know what you are buying. The layout of the book is good, with recipes interspersed with photos. Cooking temperatures are also given in both centigrade and fahrenheit. The typeface used is also easy to read, with the ingredients displayed in bold.

                There is also a list of equipment that is recommended for kitting your kitchen out with.


                ***Opinion***

                I have had this book for over 15 years and have used it at least once a week. It could hardly be described as 'fancy' cooking and doesn't necessarily need a cupboard full of exotic ingredients. However, if I am about to cook something that I have never attempted before, then this is the book I turn to. I think that it's simplicity is it's strength.

                I have collected many other recipe books over the years and whilst they have had something new to offer, this book remains my favourite and the one that I get the most out of.

                I know that Delia Smith, along with her tv shows, has written many new books, but I would say that she is best remembered for this one.

                As well as describing the recipes in detail, she also gives an overview at the beginning of each section, detailing basic knowledge about the benefits and origins of certain ingredients. For example, with offal (not a popular choice), she details why it is good for you and the differences between the types available. I like this background knowledge. I think it is good for teenage cooks, who may not have come across many types of vegetables for instance.

                There are some nice whole page illustrations, (funny mine end results don't seem to look much like them!). I am joking, most of the recipes attempted turn out fine. I just wish there were a few more of them. I particularly like how each recipe sets out how many servings it is for and the equipment needed before you get started.

                As I have said earlier there are no demands for fancy or expensive ingredients. I think that it should be a staple of any kitchen and that it is a bargain considering I use it regularly and will continue to do so, for the rest of my life. Sometimes the old ones are the best and can't be improved on.

                I lost my mum a short time after leaving home, when I was relatively young. It sounds silly, but I haven't had anyone to check basic queries with when it comes to cooking - this book has been the place I have looked to check. I remember having to cook duck for Christmas dinner for the first time and Delia didn't let me down! I have often bought it for a house-warming present.

                Therefore as cookery books go - this is one of the best!

                ***Availability***

                The hardback large version that I have is available from Amazon for £16.35, although there is a smaller paperback version available from £8.39.

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                  04.03.2009 19:20
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                  Great book . I would sturggle without

                  Delia Smith is a well known in the celebrity chief circle and has had her share of controversy.

                  She has previously done several TV series including how to cook and egg which I thought was going to be pointless till I was drawn into the series of how to cook basic foods well.

                  Her most recent book how to cheat at cooking uses cans, jars and convenience foods in recipes to cut down on the effort involved in cooking but this is not the way I want to cook this is why Delia Smith's complete cookery course is my bible and the first book I turn to when I want a recipe.

                  The book pictures are of a picture of Delia. This although does not convey what is inside the book for anyone who recognises her will know if you want to prepare a curry then buy a different cook book.
                  The book is a combination of 3 volumes of her cookery course combined into one book.

                  This book is designed for both beginner cooks and more experienced.

                  The chapters are split into recipes and information.

                  The first chapter describes what kind of equipment to buy and the choices that you can make such as the different types of pans and the advantages and disadvantages of each.

                  They follow the normal structure of cookery books starters, main meals and then puddings. Then there is a section on leftovers.

                  There is a chapter on bread making which explains the different types of flour, how yeast work and the principles and techniques in making bread before following on to a variety of breads to make.

                  The way the book is set out gives information in the appropriate chapters for example in the meat and casserole section there are pictures and explanations of the cuts of meats, the principles of casseroles mixed in with the recipes.

                  I do like the fact that this book generally uses normal ingredients unlike many of the other celebrity cook books; it does tell you how to cook meals from scratch and has normal recipes of everyday

                  I especially enjoy the section on leftovers which since becoming a single parent has become much more use to me. As all parents will know how frustrating it is to cook a home prepared meal from scratch only to be met with a complete refusal without even trying. This chapter has allowed me to make something else and not do what I vowed I would never do reserve the refused meal. By creating a new meal it cuts down on wastage as well and in these credit crunch times it is important to everyone.

                  At the back of the book is Delia's personal recommendation of other cookbooks which is quite unusual for a chief.

                  One of the disadvantages of this book is that there are only a few pictures which I enjoy been tempted with a cookbook.

                  There is a chapter on preserving, making jams, chutney and homemade mincemeat for Christmas. I have to say that while this would be of interest to some but for me I am not that committed to fresh ingredients.

                  This book is currently available on Amazon in hardback for £12.29 or paperback for £8.39

                  I recommend this book for all. It may not create a very fancy recipe but for everyday cooking you can't beat it. My book now looks tied and tatty which is the sign of a great cook book

                  I would be lost without mine.

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                    21.05.2008 22:30
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                    a good allround book of tasty treats and recipe ideas are easy to follow

                    An interesting cookery book for me to have chosen, but informative ideas and very rich food can be gleaned from this book.
                    She starts with the simple guides to food and what the different things are like all the different spices and herbs, and then she works through tools and utencils to use and then to the main recipes.
                    I found Delias recipies very rich and expensive in some cases but always very well thought out and easy to make.
                    I have made one or two of her recipe ideas the most memorable one being her mincemeat pies. Making homemade mincemeat first of course. Very nice and rich.

                    Delia has a flare for the most wonderfully arranged foods and her knack at making everything seem so effortless works within this book as the instructions are clear and well thought out and precise. The results may not always come out the same as the illustrations but they taste pretty good. I am sure though that is down to who is doing the cooking at the time and not her recipes.

                    I think this book would along with her many other books on cookery make a good christmas present to someone who enjoys a good cook up every now and again I know I love mine and have two of delias delightful books this being one of them. The other is her christmas collection.

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