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Delia's Complete Cookery Course: The Classic Edition by Delia Smith

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Notes about this book

  • Eat Your Books

    This book is out of print - the Buy Book Link is to a later version.

Notes about Recipes in this book

  • Creamed chicken with avocado

    • veronicafrance on April 28, 2013

      The only reason I cooked this was because I was on a fridge-emptying mission and couldn't believe that I found a recipe that included cooked chicken and avocado. It confirmed my suspicion that cooking avocado is never a good idea -- not that I've ever tried it before.

  • Spiced pilau rice

    • dawnelizabethtaylor on February 14, 2015

      I use brown basmati therefore dish takes 40 mins rather than 15 mins. And use chicken stock for extra flavour. All other ingredients same. A great accompaniment to my Saturday night spicy dishes!

  • A risotto for spring

    • dawnelizabethtaylor on March 13, 2015

      tasty mid week meal. used home grown veg. I used brown risotto rice and added touch crème fraiche before finishing in individual dishes under the grill. tasty and healthy!

  • Basic pancakes

    • Chefdeedee on February 21, 2015

      The best pancakes ever!

  • Moussaka

    • Sue21 on January 20, 2011

      I add 4 large / 6 small cinnamon sticks which really enhances the flavour

  • Cheese and onion quichelets

    • dawnelizabethtaylor on June 09, 2015

      p369 in my old copy of this book. These are gorgeous! Made 4 - in my Yorkshire pudding tin, increasing flours to 75g each and using same quantity butter. I used cream in the filling. Really tasty and easy to make. Will make a note that these make a great mid week tea.

  • Spinach and cream cheese quiche

    • dawnelizabethtaylor on March 05, 2015

      I used swiss chard from the garden - cooking the stalks first, then adding the leaves; no problem with excess water as you'd get with spinach. I increased pastry to 100 g each wholemeal and SR flour, plus 100 g butter - no cheese; my quiche tin is about 27cms. Probably also used little more parmesan in filling. This was a GORGEOUS quiche - and probably now our favourite - using swiss chard/acelga. The squeeze of lemon juice is really tasty. Definitely 5 stars!

  • Eggs en cocotte with soured cream and asparagus

    • veronicafrance on May 02, 2013

      Not bad. Sadly, I discovered we had no cheese of any sort, and I had to make do with UHT cream instead of sour cream or (better) crème fraîche. Easy to do anyway.

  • Lancaster lemon tart

    • veronicafrance on November 07, 2014

      This is a nice alternative to Bakewell tart. I found the topping a little dry; I recommend serving lukewarm with chilled custard.

  • Pavlova

    • LisaR12 on March 09, 2013

      i use this recipe for meringue all the time...fool proof

  • Special cottage pie

    • LisaR12 on February 21, 2013

      My go to recipe for cottage pie. I now make it in a pressure cooker which makes it even quicker. Then finish it off in the oven sometimes or otherwise just serve it as mince and mash

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  • ISBN 10 0563362863
  • ISBN 13 9780563362869
  • Linked ISBNs
  • Published Mar 05 1992
  • Format Hardcover
  • Page Count 640
  • Language English
  • Edition 2nd Revised edition
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

Delia Smith's Complete Cookery Course, the book that has taken the pride of place on everyone's kitchen shelf, has now been completely revised and updated. Still containing all the established favourites such as Flaky Fish Pie, Christmas Pudding and the secret of crunch Roast Potatoes, Delia has now added exciting new recipes like Stir-fried Mange Tout and Roast Stuffed Gooses with Prunes and Armagnac. As clear and comprehensive as ever, the recipes are suitable for beginners as well as more experienced cooks. Delia also gives advice on new and widely available ingredients like easy-blend yeast, filo pastry and fromage frais. Illustrated with 24 mouth-watering new photographs, Delia Smith's Complete Cookery Course provides all you need, and more, for a lifetime of cooking and entertaining.

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