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Delia Smith's Winter Collection: 150 Recipes For Winter by Delia Smith

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Notes about this book

  • Jillwill on May 24, 2011

    The black bean soup with salsa is to die for!

Notes about Recipes in this book

  • Meatballs in goulash sauce

    • wester on September 21, 2014

      Uninspired goulash sauce - why do so many people think you can make goulash without caraway? The suggestion of noodles with butter and poppy seeds was nice though.

  • Chunky marmalade bread and butter pudding

    • RosieB on August 21, 2017

      This was easy and delicious. I had just made a batch of Seville orange marmalade so this recipe was perfect. Lots of nice crunchy buts, nice soft custard and the candied peel was a great addition. There is no doubt about Delia. An old cook book but lots of great recipes.

  • Home-made mayonnaise

    • sharifah on August 25, 2013

      What a disaster. I made this first time with a food processor, despite Delia saying use an electric hand whisk. I didn't think it would matter....but the mayonnaise ended up looking like yellow oily water, so it went down the sink. Annoyed with the failure, I did it again, exactly as Delia said with an electric hand whisk....and it curdled. But Delia said don't worry...add another egg yolk, and use your curdled mixture again and it would put itself right. Nope!! It didn't. And the second batch went down the sink too! I couldn't get this recipe to work.

  • Prawn cocktail 2000

    • sharifah on August 25, 2013

      This was nice. I didn't use the home made mayonnaise in the previous recipe to make this dish, I used Hellman's mayonnaise mixed up with the dressing ingredients until it tasted right and the consistency looked OK. I would make this again.

  • Tiramisu

    • sharifah on January 02, 2012

      Best tiramisu recipe ever! No other tiramisu recipe beats this one, even better than most Italian restaurants

  • Blinis with smoked salmon, crème fraîche and dill

    • veronicafrance on January 02, 2014

      This is my go-to recipe for blinis -- it's very good, although you do need to plan ahead. However, it makes a lot, and they reheat and freeze really well wrapped in foil. You can eat them for breakfast with salted butter/honey too.

  • Pepper-crusted monkfish with red pepper relish

    • veronicafrance on February 09, 2013

      This was OK, but the red pepper relish was nothing special. Romesco sauce would have been better.

  • Vegetarian moussaka with ricotta topping

    • veronicafrance on December 05, 2011

      I'm not completely vegetarian, but I prefer this to moussaka made with lamb; it's just as substantial and comforting, but much less greasy. It's quite a lot of work, but I always make two dishes and freeze one uncooked.

    • Hellyloves2cook on August 31, 2012

      One word- delicious!, My mother made this for me years ago and it has now become a much used recipe in my house.

  • Pesto mash

    • veronicafrance on February 09, 2013

      Not bad, if you want a change from plain mash. It's a good option for mashing potatoes without a masher :)

  • Hot cross buns

    • veronicafrance on April 07, 2012

      Why is this recipe in Delia's winter book? Heaven knows. Anyway, my results were good; I'd make two changes next time: 1. Make the dough a little softer, either by adding more water or substituting some plain flour for part of the bread flour, so that the buns rise better; it was a little too firm and hence took longer than advertised to rise. 2. Use almond paste for the crosses. The flour and water paste Delia uses comes out terribly tough, bordering on inedible.

  • An authentic ragù Bolognese

    • j_h on April 05, 2015

      You can leave the chicken livers out if they're not your thing - but they do add an extra depth. I've made it with and without the chicken livers, and although not a big offal fan, I prefer this with.

  • Marinated cucumber and sesame salad

    • KarinaFrancis on January 11, 2015

      This was just OK, I didn't like the sake in the dressing so I added more mirin. I will stick with Fushia Dunlop when it comes to Asian cucumber salads.

  • Apple sponge puddings with mincemeat topping and real custard

    • danibattle on November 12, 2017

      One of my fave recipes to use up that little bit of mincemeat in the jar

  • Libyan soup with couscous

    • Carol.Furness on July 19, 2014

      I love this soup. Very tasty. A meal in a bowl.

  • Luxury fish pie with rösti caper topping

    • Foodycat on July 09, 2014

      The roesti topping didn't work for me at all.

  • Chocolate bread and butter pudding

    • BasicStock on March 26, 2017

      A fantastic recipe. The bottom is silky and custardy, the top crunchy. Great for chocolate lovers and great for entertaining as you let it sit in the fridge for 48 hours before baking.

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Reviews about this book

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  • ISBN 10 0563364777
  • ISBN 13 9780563364771
  • Linked ISBNs
  • Published Oct 05 1995
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

Delia Smith is a British phenomenon--her books have sold millions of copies, her BBC specials have endeared her to thousands of viewers, and her name is as recognizable as Julia Child's. She is the master of sophisticated home cooking, and, as her millions of fans have come to expect, Delia Smith's Winter Collection is written to reassure the least experienced cooks while offering inspiration to the more adventurous. Her recipes are inventive and elegant yet utterly trustworthy and easy to follow. Once they are shared here in the United States, her name will surely become synonymous with the pleasures of a warm house on a winter's night, comfortable rooms aglow with firelight, and the unmistakable smells of home.

This delectable Winter Collection is a joyful celebration of the season, rich with autumn fruits and winter vegetables, fish and game, soups and roasts, casseroles and comfort food. With fragrances and flavors from all over the world, these recipes are guaranteed to bring a little sun into your kitchen and add an elegant flair to winter's cozy foods: Bread and Butter Pudding with the tang of Seville oranges and Oven-Baked Wild Mushroom Risotto brimming with the rich tastes of Italy. As always, Smith shows us new and simple methods to release the fullest flavors, whether it's by oven roasting to concentrate the essence of a dish, or by a unique blending of ingredients to transform even the simplest creations, such as Black Bean Chili with Avocado Salsa, Warm Lentil Salad with Walnuts and Goat Cheese, or Roasted Fish Topped with Sun-Dried Tomato Tapanade. She shares such classic selections as Red Onion Tarte Tatin and Autumn Lamb Braised in Beaujolais. She shows her originality with Beef in Designer Beer, Libyan Soup with Couscous, and Grilled Autumn Fruits with Sabayon Cider Sauce. And, finally, she enchants us with an array of truly indulgent desserts, such as Fallen Chocolate Soufflé with Armagnac Prunes and Crème Fraiche Sauce, and Apple Crèpes with Calvados.

The recipes in Delia Smith's Winter Collection combine the most flavorful ingredients with brilliant techniques for easy preparation and mouth-watering photographs to guide you. Delia Smith is a charming and experienced companion, and, with her at your side, winter in your kitchen will never be the same.



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