Delia's How to Cook: Book One by Delia Smith

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  • Traditional English custard

    • adrienneyoung on November 12, 2012

      made this to turn some stale angel food cake into a trifle. Dead easy, but it curded a little bit. Perhaps the heat was too high? Not over-sweet, though. And a good use of some of the egg yolks left over after making an angel food! Keeper, I think.

  • Pork sausages braised in cider with apples and juniper

    • adrienneyoung on January 02, 2012

      Absolutely excellent! Doubles easily, gets distinctly better with time in the fridge. Note that I've made this only with hard cider, instead of white wine.

  • Banana and walnut loaf

    • sharifah on September 10, 2012

      Although this is a very nice cake, it's got too many different ingredients which detracts from the banana taste. The orange zest, lemon zest and cinnamon makes it 'too busy'...and there is WAY too much walnuts in it. Lovely cake, but in search for the best banana cake.....this isn't it.

    • scarlettchef on December 16, 2012

      I make this banana loaf regularly when the ones in the fruit bowl are over ripe. I tend to omit the orange and lemon zest and only use a pinch of cinnamon which makes it more of a store cupboard recipe and the banana flavour really comes through. If the bananas are large I would only use three of them. The kids love it as a snack spread thinly with butter. Foolproof recipe!

  • Red onion, tomato and chilli relish

    • AliciaWarren on December 19, 2013

      I made this, multiplying the quantities by 5 and got 2 salsa jars (350 g each) as an end product. This recipe has too much balsamic vinegar and not enough sugar for my taste. I would halve the balsamic vinegar and double the soft brown sugar if I made this again. I also added salt.

  • Gnocchi with sage, butter and Parmesan

    • Pamsy on May 18, 2020

      Made during CV so I don't think I had the specified type of potato, just what came with the greengrocer's delivery. Used g/f flour. Only made the gnocchi and served with lamb ragu. I think part of the problem is that Delia (always) advises an electric hand mixer to mash potatoes, starting on a low speed and my mixer's slow isn't particularly slow! This can then lead to gluey mash. I also thought that at one inch/2.5 cm they were too big. I'm assuming that they pretty much turned out as they should have, but it seemed a lot of faffing about for gnocchi that were mediocre at best! Maybe another recipe would be better or more likely I should give up and stick to pasta!

  • Camargue red rice salad with feta cheese

    • Jesmondgirl on January 22, 2020

      Added squash and roasted onions too. Was very tasty.

  • Irish whiskey Christmas cakes

    • Sigmax on November 09, 2019

      Lovely cake. Moist and cuts well. I always keep as one large cake. Matures very well too.

  • Toad in the hole with roasted-onion gravy

    • Lilyinthevalley on August 06, 2020

      Great recipe! My favourite go-to recipe for toad.

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  • ISBN 10 0563384301
  • ISBN 13 9780563384304
  • Published Oct 12 1998
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

Delia's How to Cook is a simple-to-follow cookery course for people of all ages and abilities.

In this comprehensive book series, Delia returns to the very roots of cooking to look at the techniques and the staple ingredients which underline the best traditions of British cookery. Delia sees it as an answer to an urgent need. There are more recipes than ever on television and yet it seems that many of us have forgotten how to put together a wholesome, nutritious meal that doesn't come from the chill cabinet or ready-made in a packet. Delia is convinced from the questions she receives in her postbag that people are no longer handed down the basics. In a world where people have less time than ever, they feel intimidated by the thought of cooking.

How to Cook: Book One covers the staple ingredients which form the basis of the world's foods: rice, flour, potatoes, pasta and eggs. With her unique powers of communication, Delia removes the fear and mystique from cooking both the simplest and quickest and the more advanced dishes with these essential tools of the trade. Perfect sponge cakes, fail-safe pastry and Delia's guide to the Great British Breakfast rub shoulders with an everlasting souffle and tempura prawns. For the health conscious there are chips that you don't have to fry and Delia's amazing no-fat white sauce. And, if you can't even boil an egg, Delia will show you how to do that as well.

Delia's How to Cook is a complete guide to cookery for the 21st century.



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