Complete Illustrated Cookery Course ( Classic Edition )
2,811 ratings by Goodreads
Language: English
Published by Ebury Publishing, United Kingdom, London, 1989
- Softcover
- Used
Seller: WorldofBooks, Goring-By-Sea, WS, United KingdomWorldofBooks
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Softcover
Condition: Used - Very good
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Delia Smith's Complete Illustrated Cookery Course contains more than a hundred stunning photographs that will inspire you to rush into the kitchen and start cooking: many of the classic Delia recipes, from crunchy Roast Potatoes to Christmas Pudding, are here in full colour and spectacular detail. In addition there are step-by-step colour photographs illustrating basic techniques, such as how to make bread, chutney, marmalade and omelettes. To all the established favourites from Delia Smith's Complete Cookery Course, Delia has added a variety of new recipes destined to become just as popular; they range from the simple to the sophisticated, from Stir-fried Mange Tout to Roast Stuffed Goose with Prunes and Armagnac. As millions of Delia Smith followers can testify, these clear and comprehensive recipes can be trusted, by the beginner as well as the more experienced cook. Her Complete Illustrated Cookery Course provides all you need, and more, for a lifetime of cooking and entertaining. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Seller Inventory # GOR001248865
- Title
- Complete Illustrated Cookery Course ( Classic Edition )
- Author
- Delia Smith
- Publisher
- Ebury Publishing, United Kingdom, London
- Publication year
- 1989
- Condition
- Very Good
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0563214546
- ISBN 13
- 9780563214540
- Illustrator
- Ray Burrows
- Item weight
- 1,991 grams
- Dimensions
- 204.0 x 278.0
An illustrated version of Delia Smith's Complete Cookery Course, this book offers instructions that are clear, comprehensive, and pretty near infallible. The text is accompanied by a wide range of illustrations.
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Reviews
A friendly, encouraging tone and kitchen expressions from across the pond mark this comprehensive revision of British authority Smith's Complete Cookery Course , first seen 20 years ago. Predictable variations on American norms, such as measuring ingredients by weight rather than volume, and a full chapter devoted to ``offal'' seem to go hand in hand with vocabulary differences (a ``liquidiser'' is a blender; ``pulses'' are beans, peas and lentils) and unexpected organizational approaches, as in the chapter ``Pasta and Pancakes.'' A generally looser sense of categorization is represented in the chapter ``Cheese,'' which includes a reference page describing traditional English Derbyshire, Stilton and Cheshire; recipes for Greek salad; pizza; ``fillets'' of sole gratinee; and gnocchi, along with souffles and cheese tarts. American cooks may miss balsamic vinegar, tropical fruits and exotic vegetables and question the emphasis on heavy cream, butter and lard. But Smith's streamlined lists of ingredients and her chatty instructions lend an appealing air to basic, unexceptional recipes. Photos.
Copyright 1991 Cahners Business Information, Inc.
"About the title" may belong to another edition of this title.
WorldofBooks
Goring-By-Sea, WS, United Kingdom
5-star seller
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