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

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  • Pad Thai noodles with shrimp

    Pad Thai noodles with shrimp (page 28)

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

    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai
    • Ingredients: spring onions; rice noodles; dried shrimp; coriander leaves; roasted unsalted peanuts; tiger prawns; groundnut oil; red chillies; red onion; Thai fish sauce; lime juice; eggs
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  • Anchoïade with toasted goats' cheese croutons

    Anchoïade with toasted goats' cheese croutons (page 29)

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

    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; French
    • Ingredients: shallots; black olives; tomato purée; anchovy fillets; mi-cuit tomatoes; oregano; basil; soft goat's cheese; baguettines; tomato; Provençal olives
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  • Linguine with sardines, chilli and capers

    Linguine with sardines, chilli and capers (page 30)

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

    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Cooking for 1 or 2
    • Ingredients: linguine pasta; capers; basil; red chilli; tinned sardines; Italian-style tinned tomatoes
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  • Mexican guacamole

    Mexican guacamole (page 31)

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; tomatoes; Tabasco sauce; red onion; red chillies; coriander leaves; lime juice
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  • Marinated pork with jerk seasoning and grilled pineapple salsa

    Marinated pork with jerk seasoning and grilled pineapple salsa (page 32)

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

    • Categories: Dips, spreads & salsas; Dressings & marinades; Main course; Caribbean
    • Ingredients: pork chops; allspice berries; ground cinnamon; ground cloves; molasses sugar; pineapple; coriander leaves; dry white wine; flat leaf parsley; root ginger; grated nutmeg; Japanese soy sauce; groundnut oil; runny honey; red onions; red chillies; lime juice
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  • Beef curry dopiaza

    Beef curry dopiaza (page 34)

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

    • Categories: Curry; Main course; Indian
    • Ingredients: onions; beef chuck; cumin seeds; coriander seeds; fennel seeds; fenugreek seeds; turmeric; tomatoes; cardamom pods; green chillies; root ginger; creamed coconut; natural yoghurt; groundnut oil; lime juice; coriander leaves
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  • Lambs' kidneys with two mustards

    Lambs' kidneys with two mustards (page 36)

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

    • Categories: Main course; Summer
    • Ingredients: lamb kidneys; crème fraîche; mustard powder; groundnut oil; dry white wine; wholegrain mustard; open-cup mushrooms
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  • Oriental pork casserole with stir-fried green vegetables

    Oriental pork casserole with stir-fried green vegetables (page 37)

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

    • Categories: Stir-fries; Quick / easy; Main course; Side dish; Asian
    • Ingredients: spring onions; pork shoulder; cinnamon sticks; whole star anise; cauliflower; broccoli; leeks; molasses sugar; Japanese soy sauce; root ginger; red chillies; shaosing rice wine; pak choi; groundnut oil; golden caster sugar
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  • Preserved ginger cake with lemon icing

    Preserved ginger cake with lemon icing (page 38)

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

    • Categories: Cakes, large; Frostings & fillings; Dessert
    • Ingredients: golden icing sugar; stem ginger in syrup; ground ginger; butter; golden caster sugar; ground almonds; root ginger; eggs; molasses syrup; self-raising flour; lemon juice
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  • Fried skate wings with very quick homemade tartare sauce

    Fried skate wings with very quick homemade tartare sauce (page 50)

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

    • Categories: Sauces for fish; Main course; Cooking for 1 or 2
    • Ingredients: capers; cornichons; skate wings; egg; mustard powder; flat-leaf parsley
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  • Roasted fish with a Parmesan crust

    Roasted fish with a Parmesan crust (page 52)

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

    • Categories: Main course; Cooking for 1 or 2
    • Ingredients: plaice; white bread; Parmesan; curly parsley; lemon
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  • Fried herrings with oatmeal and a beetroot relish

    Fried herrings with oatmeal and a beetroot relish (page 53)

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

    • Categories: Chutneys, pickles & relishes; Main course; Cooking for 1 or 2
    • Ingredients: herring; lard; shallots; cornichons; capers; pinhead oatmeal; egg; cooked beetroot; mayonnaise; lime; flat-leaf parsley
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  • Thai fishcakes with sesame and lime dipping sauce

    Thai fishcakes with sesame and lime dipping sauce (page 54)

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

    • Categories: Sauces for fish; Appetizers / starters; Canapés / hors d'oeuvre; Main course; Thai
    • Ingredients: white-fleshed fish; coriander leaves; kaffir lime leaves; sesame seeds; lime; red pepper; dried coconut powder; groundnut oil; sesame oil; Thai fish sauce; Japanese soy sauce; red chillies; lemon grass; root ginger
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  • Luxury smoked-fish pie

    Luxury smoked-fish pie (page 56)

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

    • Categories: Stews & one-pot meals; Main course; Entertaining & parties
    • Ingredients: smoked salmon; Arbroath smokies; black peppercorns; parsley; single cream; cornichons; crème fraîche; undyed smoked haddock; kipper fillets; bay leaf; milk; hard-boiled eggs; capers; Desiree potatoes; Gruyère; Parmesan; butter
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  • Roasted butterflied tiger prawns in garlic butter

    Roasted butterflied tiger prawns in garlic butter (page 58)

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

    • Categories: Quick / easy; Appetizers / starters; Cooking ahead
    • Ingredients: garlic; parsley; tiger prawns; lemons
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  • Char-grilled tuna with warm coriander and caper vinaigrette

    Char-grilled tuna with warm coriander and caper vinaigrette (page 59)

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

    • Categories: Dressings & marinades; Main course; Cooking for 1 or 2
    • Ingredients: tuna steaks; coriander leaves; shallots; lime; salted capers; wholegrain mustard
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  • Oven-roasted fish with potatoes and salsa verde

    Oven-roasted fish with potatoes and salsa verde (page 60)

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

    • Categories: Sauces, general; Stews & one-pot meals; Main course
    • Ingredients: basil; parsley; cod fillets; Desiree potatoes; Parmesan; anchovy fillets; salted capers; wholegrain mustard
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  • Tiger prawn risotto with lobster sauce

    Tiger prawn risotto with lobster sauce (page 61)

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

    • Categories: Rice dishes; Main course; Cooking for 1 or 2
    • Ingredients: dry sherry; Arborio rice; whipping cream; watercress; lobster bisque; cooked tiger prawns; onion; Gruyère
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  • Roasted salmon fillets with a crusted pecorino and pesto topping

    Roasted salmon fillets with a crusted pecorino and pesto topping (page 62)

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

    • Categories: Main course; Cooking for 1 or 2
    • Ingredients: salmon fillets; pecorino cheese; fresh breadcrumbs; pesto
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  • Shepherd's pie with cheese-crusted leeks

    Shepherd's pie with cheese-crusted leeks (page 76)

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

    • Categories: Stews & one-pot meals; Main course; English
    • Ingredients: minced lamb; swede; ground cinnamon; thyme; parsley; lamb stock; tomato purée; leeks; onions; mature cheddar; Desiree potatoes; carrots
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  • Entrecôte Hongroise

    Entrecôte Hongroise (page 78)

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

    • Categories: Main course; Cooking for 1 or 2; French; Hungarian
    • Ingredients: shallots; crème fraîche; paprika; watercress; beef entrecote steaks; red pepper
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  • Entrecôte marchand de vin

    Entrecôte marchand de vin (page 79)

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

    • Categories: Quick / easy; Sauces for meat; Main course; Cooking for 1 or 2; French
    • Ingredients: red wine; beef entrecote steaks; onion
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  • Individual steak, mushroom and kidney pies

    Individual steak, mushroom and kidney pies (page 80)

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

    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; English
    • Ingredients: beef drippings; Worcestershire sauce; thyme; lard; dark-gilled mushrooms; ox kidneys; plain flour; egg; chuck steaks; beef stock; onions
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  • Latin American beef stew with marinated red-onion salad

    Latin American beef stew with marinated red-onion salad (page 82)

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

    • Categories: Salads; Stews & one-pot meals; Main course; Entertaining & parties; Central American; South American
    • Ingredients: cumin seeds; coriander seeds; red onions; butternut squash; limes; coriander leaves; braising steaks; red chillies; garlic; tinned tomatoes; brown ale; sweetcorn; red pepper
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  • Mini boeufs en croûte

    Mini boeufs en croûte (page 84)

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

    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Entertaining & parties; French
    • Ingredients: beef filets mignons; puff pastry; beef drippings; brandy; dried porcini mushrooms; onion; dark-gilled mushrooms; grated nutmeg; egg
    show

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  • ISBN 10 0754013502
  • ISBN 13 9780754013501
  • Published Dec 01 1999
  • Format Hardcover
  • Page Count 352
  • Language English
  • Edition large type edition
  • Countries United Kingdom
  • Publisher AudioGO Limited
  • Imprint Chivers Large print (Chivers, Windsor, Paragon & C

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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