Delia Smith Bücher

Seit über 30 Jahren vermittelt Delia Smith nachvollziehbare, gute Küche und hat es zur erfolgreichsten britischen Kochbuchautorin gebracht. Nun gibt es sie enldich auch auf Deutsch: 'Meine Küche' ist das Konzentrat ihrer unschätzbaren Erfahrung – eine Bibel der Küche und Kochkunst, die jeden zu einem angstlosen und kreativen, vor allem aber zu einem erfolgreichen Koch macht! Beginnend mit den Grundlagen, erklärt Delia Smith den Umgang mit Grundnahrungsmitteln und beschreibt – reichhaltig illustriert – die Grundtechniken der Vor- und Zubereitung. Alle Zutaten und Nahrungsmittel werden erläutert, die Geheimnisse des Umgangs mit ihnen werden gelüftet. Delia hilft, die eigene Speisekammer zu organisieren und die eigene Küche sinnvoll auszurüsten – ohne Übertreibungen, mit einer wirklich sinnvollen Liste von IN und OUT. Nicht zu vergessen: über 400 Rezepte, das Beste vom Besten aus den regionalen Küchen der Welt, opulent bebildert.

A beautifully designed and practical introduction to creative cooking! How to Cook gives teens the know-how and confidence to cook their own meals, whether for themselves or to impress friends and family. The 100 easy-to-follow recipes offer plenty of ideas to get them started. From ginger-chicken stir-fry to scrumptious mini cheesecakes, there's a great balance of healthy meals and treats from different countries around the world. Fascinating information on ingredients, origins, seasonality, healthy eating, and insights into food culture are spread throughout the text so young adults are kept informed about what they're eating. With this great selection of adaptable recipes, food facts, and fail-safe techniques, How to Cook will get teens creative in the kitchen, and enthusiastic about food for life.

Delia is renowned for her tried-and-tested, foolproof recipes. The Complete Cookery Course is the book that has taken pride of place in kitchens for over 30 years. It's a cookbook that you will return to again and again, including recipes for all-time classics like Taramasalata, Boeuf Bourguignonne, Gratin Dauphinois and Rich Bread and Butter Pudding. As clear and comprehensive as ever, Delia’s recipes are suitable for beginners as well as more experienced cooks, providing you with all you need for a lifetime of cooking and eating well. To celebrate the 30th anniversary of the first publication of the omnibus edition and sales of over 6 million copies across all editions, Delia’s Complete Cookery Course has been re-issued with a fresh, new jacket.

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.

This revised version of Delia Smith's Complete Cookery Course offers recipes and instructions that are clear and comprehensive. The text is updated to reflect the eating habits of the 1990s and is accompanied by a wide range of illustrations.

Offers advice on holiday entertaining, and includes recipes for appetizers, preserves, vegetarian dishes, game, meat, salads, cakes, candies, and desserts

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.

This is an easy-to-follow cookery course for people of all abilities. In this two-part series, Delia returns to the very roots of cooking to look at the techniques and the ingredients which underline the best traditions of British cookery.

Recipes. Accompanies a TV series certain to be shown on SBS. Col. illus.