Imagen del editor
Título: DELIA'S HOW TO COOK Book Three
Editorial: BBC Worldwide Ltd., London
Año de publicación: 2001
Encuadernación: Hard Cover Pictorial Boards
Ilustrador: Miki Duisterhof
Condición del libro: Very Good
Condición de la sobrecubierta: Very Good
Edición: First Edition
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. The recipes, all beautifully photographed, range from classics like Old English Apple Hat to a delightfully cool and intriguing Sesame Blancmange with Sweetened Compote of Adzuik Beans. Including chapters on mastering the essential techniques of preserves, chutneys, jellies, and pickles; how to cook pulses; pates and starters; stress-free entertaining etc. 9 X 11 " 240 Pages (1.5kg). N° de ref. de la librería 54409
Sinopsis: 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.
Biografía del autor: 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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