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

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Notes about this book

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Notes about Recipes in this book

  • Roasted salmon fillets with a crusted Pecorino and pesto topping

    • Cheesepiggy on May 31, 2016

      Worked very well. The salmon cooked in 12 mins (don't like salmon 'just ' cooked) but very moist and lovely pesto topping.

  • Shepherd's pie with cheese-crusted leeks

    • JennyR on January 16, 2014

      I find it better if you soften the leeks in butter before adding.

    • Allie80 on November 19, 2017

      Agree with JennyR, better to soften the leeks first, I then stir through the mash rather than placing on top.

    • adrienneyoung on December 29, 2013

      Wonderful. Better with a hit of worcestershire sauce and better without the frizzled leeks.

  • Chicken cacciatora

    • eliza on October 02, 2017

      I've made this many times. Very easy and tastes great too. I use canned tomatoes if I don't have fresh ones. It freezes well too. Recipe is available on Delia's website.

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  • ISBN 10 056338431X
  • ISBN 13 9780563384311
  • Linked ISBNs
  • Published Dec 09 1999
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

Delias How to Cook: Book Two continues Delias simple-to-follow teaching course for people of all ages and abilities. With her unique powers of communication, Delia removes the fear and mystique from cooking both the simplest and the more advanced dishes. For those who have mastered the techniques and for those who are already accomplished cooks How to Cook: Book Two contains a collection of 120 new recipes from Roast Lamb in a Shrewsbury Sauce to Fresh Pecan and Almond Crumble. The book and television series feature the following ten sections: The Store Cupboard; Fish; Meat; Poultry; Vegetables; Salads; Dairy Produce; Fruit; Cheese and Chocolate. How to Cook is a complete guide to cookery for the twenty-first century. Delia shares not only her vast experience, but also her extensive knowledge of English cooks, such as Eliza Acton. This tradition is combined with the latest advances and innovations in cooking during the last twenty years.



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