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

  • Pepper-crusted fillet of beef with roasted balsamic onions and thyme

    Pepper-crusted fillet of beef with roasted balsamic onions and thyme (page 22)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Quick / easy; Sauces for meat; Main course; Entertaining & parties
    • Ingredients: red onions; Worcestershire sauce; red wine; balsamic vinegar; molasses sugar; thyme; black peppercorns; beef fillet
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Notes about Recipes in this book

  • Spiced damson chutney

    • eliza on February 28, 2016

      This recipe is available on Delia's website. It's delicious.

  • Celeriac and Lancashire cheese bread

    • FJT on December 07, 2023

      This was really good. I had a monster celeriac in my veg box and was looking for a way to use it up and a friend suggested this recipe. I made it with the Caputo gluten free flour that I usually keep for pizzas and Wensleydale instead of Lancashire cheese. The texture was good (not guaranteed when using gluten free flour) and it tasted great. Really good accompaniment to a bowl of soup. Looking forward to seeing how it toasts tomorrow.

  • Smoky tomato chutney

    • sharifah on May 23, 2012

      This is a fab chutney recipe as you chop everything in the food processor, and then leave to simmer in the pot. The problem was to be patient and wait 8 weeks to try it. BUT, it was worth the wait. Tomatoey, and smokeyy...yumm! Great with crackers and goats cheese

  • Traditional Seville orange marmalade

    • sharifah on January 13, 2013

      Good old Delia....timing, quantities, method.....everything worked perfectly. And its probably the best marmalade I've ever tasted - even if I say so myself.

  • Slimmers' wild mushroom risotto

    • somethingyum on April 15, 2014

      While Delia says the recipe is "creamy and luscious" even though it contains no cream, butter or cheese and she encourages the reader to try it and see, it is NOT worth the effort. No one in my family of four liked it. We love mushrooms and risotto, but I was so disappointed.

  • Grilled venison steaks with red onion, grape and raisin confit

    • Pamsy on April 19, 2020

      Made during the CV lockdown to use up some green grapes which weren't the best but I wasn't going to bin them. In light of the above, the grapes were green not black and the onion was brown not red but it turned out absolutely fine! Similar to an onion marmalade. I've never cooked with grapes before and was surprised to see just how many recipes I turned up in my EYB shelves! I've bookmarked a few for another day. I didn't grill my venison, just quickly pan fried as usual. It was a bonus after deciding on the confit to realise I had venison steaks in the freezer. A great success and one I shall repeat.

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  • ISBN 10 0563534699
  • ISBN 13 9780563534693
  • Published Dec 03 2001
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

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.

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