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    4 Reviews
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      10.11.2009 11:37
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      Good read, fun recipes, all without breaking the bank

      I subscribed to Delicious for about 3 years in total and stopped my subscription earlier this year due to financial constraints - I do however read my mother in laws, which we gave her as a gift after she nicked mine when I was staying there!
      The recipes in this magazine are generally easy to follow and are nicely illustrated, so you know at least what it should look like (a personal bug bear of mine, when books or magazines don't show you the finished product). A few of the simpler ones have become staples in my house (classified as something you do so many times you no longer need the recipe!).
      An excellent series they did a few years ago was to design a base recipe and several more that could be built from that and frozen - excellent when time is limited.
      I'm not so keen on the section where they plan a week's shop - a lot of the ingredients required seem a bit too processed for a recipe magazine (ie pre filled pasta and a sauce) which I'm happy to buy myself but feel a bit cheated to see it as a recipe. Needless to say I have not used this plan and I don't think many people can realistically, but it does contain some nice, adaptable ideas.
      As a subscriber I got a nice free gift, and occasionally would get more in the post (eg chocolate bar) but the ongoing gifts aren't that great (unlike in craft magazines) it is good value as a subscriber if you pay by Direct Debit.

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        17.05.2009 14:16
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        Now buy all the time and would recommend

        I came across this magazine a couple of years ago, it was recommended by a friend of mine who adores their food just as much as I do. This is a lovely glossy magazine with high quality paper on the inside as well as the outside. This is a month ahead as with most magazines of this ilk ie the May issue is for sale in April and so on. It costs £3.30 an issue and they are released once a month.

        It is always packed with intresting items, foodie gossip, reviews and best of all recipes. Sometimes you get a free gift, I have had little booklets of recipes, food and if you suscribe you can get anything from pots and pans, bakeware or even cookery books although it does depend whats on offer at the time you suscribe. There tends to be special offers ie this month to win a luxury weekend away and a free bottle of wine for every reader subject to a certain spend at Strada.

        They do have indicators on recipes ie can freeze and they tell you within the recipe when you are to do this then how you complete the dish once defrosted. I find this especially handy as I do like to stockpile the freezer with my own version of ready meals.

        All in all its a very intresting read and packed with great information.

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          14.09.2008 15:03
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          Top mag for foodies.

          I first came across Delicious magazine in WHSmith a while ago, there was a freebie on the cover and I was getting bored with cooking the same old basic meals day in day out. What a find!

          Many of the recipes I have found have become regular favourites in our house. This magazine is simply fantastic, so good I have it on regular subscription. Several of my friends subscribe too, we are always chatting about the recipes and swapping ideas for menus.

          When I subscribed I got a very nice free Typhoon weighing scale worth about £25.00 just what I needed as my old scales were on the blink. This free gift changes every few months but is always very high quality. The subscription has been extremely reliable, never missing an issue and always on time.

          The magazine itself is rich with varied content, virtually every page gets read. Heres a look at its average content each month.

          Speedy Suppers - quick, easy meals.
          Simple - Classic combos
          Jamie's Quickies - Yes its Jamie Oliver
          Assembly line - Take one shopping basket, use the shopping list provided, then cook with the recipes.
          Techniques - Expert help for making classic dishes.
          Junior Cooks - One of the best sections of the magazine, get the kids learning to cook.
          Weekenders - cakes, cookies, puds and all things yummy plus great British grub.
          Last Orders - How to make a quick tipple.
          Foodie File - Product reviews, competitions and snippets.
          Wicked - Seriously tempting food.
          And more.

          Theres plenty of input from celebrity and professional chefs, including chef at your shoulder which takes you step by step through creating more complex dishes.

          Regular reader offers guarantee extra bargains and regular cover gifts are a great bonus too. Its not all indulgence either, regular low fat recipes are covered and cooking for special diets included too.

          The reader letters and feedback pages are useful and informative often sourcing hard to find ingredients and specialist gourmet suppliers. Features on food growers and manufacturers add a new indepth perspective to how we perceive ingredients.

          The recipes are never dull, not over complicated with clear intructions and high quality pictures. This magazine is an absolute delight for the foodie and a must buy for every family fed up with the same old packet and jar style dinners. Its increased my confidence and we eat more healthily than ever.

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            02.03.2005 19:27
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            I’ve been a subscriber to Delicious Magazine since it started in January 2004. I’m young(ish), still (just) in my twenties and I was starting to get fed up with the slightly patronising mumsy tone of “Good Food”. Just because I cook, doesn’t mean I’m a member of the WI (no offence meant, after all, I made a batch of rhubarb and ginger jam today.)

            What’s different about it?

            Well delicious is obviously aimed at a 20 to 30 something audience. It’s the magazine for the gastro-pub generation. Don’t let that put you off, what I mean is that it features non-fussy yet impressive recipes and it’s a bit no nonsense. For example, at the moment, they’re running a meat series where (a la Whittingstall) they run through the various cuts of meat from an animal and suggest ways to check the meat is fresh, signs of good meat and vitally, how to cook those long forgotten cuts.

            March’s issue is dedicated to British food (you can hear Gary Rhodes swooning at the thought). It’s tricky ground on this one, as these tend to be recipes you learned off your mum (or enlightened Dad) and so think you don’t need a recipe for but in current times, it’s nice to see a foodie magazine including Lancashire Hotpot, especially as my experience of helping my mum prepare food is now a rarity.

            This isn’t to say they’re not keen on going out on a limb. The fish Yorkshires in March issue look particularly interesting but I have to admit I haven’t tried them yet.

            Each issue also reviews restaurants, this month particularly focusing on British Chefs. Delicious have a nice habit of not being as London centric as some of the other food press. (Yes, good food does exist outside London as do the majority of the UK population…) The thing that delicious really do well is their food articles. They’ve got Jamie Oliver on board and he’s contributed an article about his school project this month. Probably due to cost though, they tend to have slightly more unusual contributing Chefs than other food magazines. Several Chefs from Jamie’s “15” have contributed, often with Jamie’s thoughts on the dish (like “I was sceptical about banana and anchovy but now I realise it’s a taste sensation” – don’t worry, I’m joking.) Gordon Ramsay protégée Angela Hartnett regularly contributes as well as other Chefs such as Heston Blumenthal (the term “gastro-pub” has become synonymous with Heston) and John Burton. What I really like is that you’ll never see these Chefs on Ready, Steady Cook. Ok, I’m a bit of a food snob but tell me you take Nick Nairn seriously nowadays? I rest my case.

            My favourite section though is by Tom Norrington-Davies. No, I’d never heard of him either. Every month he passionately eulogises on a particular seasonal food (this month Rhubarb, although I have to admit my jam recipe was from elsewhere, although I can’t claim it as a total success.) Anyone who’s passionate about seasonality goes down well with me.

            Another benefit (which Good Food and Olive share) is that the majority of the recipes have a full nutritional breakdown. Let’s face it, some of us foodies have slightly wider hips than we’d like and it’s the responsible thing to give us the info and let us decide whether that steamed chocolate pudding is really the best idea…

            Unfortunately it’s not widely distributed. The chances of finding Delicious in your local corner shop are slim but I’ve seen it in most WH Smiths (and Borders always have it in stock). The best way to ensure you get a copy is to subscribe. It’s well worth the cash. The subscription offer on their website only (rather naughtily) lists the “free” peppermill offer but in fact you can subscribe for £24.30 for a year if you look at a voucher in the latest magazine (the competitors do the same thing too). £24.30 compares favourably with Good Food at £28 and Olive at £27. It’s also better value for money because I always find that if I buy all 3 one month, I’ll keep several recipes from Delicious and one or two at most from the other magazines.

            If you want to find out whether it’s for you before commiting yourself (but you can’t get hold of a copy), have a look at http://www.deliciousmagazine.co.uk. They print most of the recipes online so you can try before you buy. Unlike Olive, you don’t have to be registered to see their recipes either.

            Interestingly, Olive and Good Food (both more expensive and inferior products) are both produced by BBC Magazines. There’s something about that which rankles but that’s probably a whole licence fee debate for another review…

            WOO HOO! MY NEW COPY HAS JUST ARRIVED

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