I’ve got a confession to make. I can’t boil an egg. I don’t mean that I can’t cook, because I can. I mean that I can’t boil an egg. I was born just after the end of the Second World War when food was not particularly plentiful and some of it was still rationed. My father reached an agreement ... Read review
Delia's How to Cook Book One is aimed at beginners: people whose staple diet comprises ... more
heat-and- serve or take-away meals. Television cook and bestselling author Delia Smith's aim is to equip her readers with the basic techniques of cooking which, aft...
Postage & Packaging: £2.75 Availability: Usually dispatched within 1-2 business days...
Delia's How to Cook Book Oneis aimed at beginners: people whose staple diet comprises ... more
heat-and- serve or take-away meals. Television cook and bestselling author Delia Smith's aim is to equip her readers with the basic techniques of cooking which, afte...
Postage & Packaging: £2.75 Availability: Usually dispatched within 1-2 business days...
In an age when everyone can literally shop around the world for ingredients at ... more
supermarkets where they can buy instant meals or their salads and vegetables ready prepared when every other shop in the high street is a take-away or fast food outlet. "D...
Postage & Packaging: £0.00 Availability: 3-5 working days
I’ve got a confession to make. I can’t boil an egg. I don’t mean that I can’t cook, because I can. I mean that I can’t boil an egg. I was born just after the end of the Second World War when food was not particularly plentiful and some of it was still rationed. My father reached an agreement with someone who kept hens that there would be an exchange of surplus eggs for my father’s surplus home-grown vegetables. Unfortunately the only feed that the ... ...eggs tasted of fish. I was made to eat one of these every day as my breakfast.
They were truly revolting and to this day I have never willingly eaten a boiled egg. If we have visitors who like a boiled egg for breakfast I always lead them to the kitchen with the explanation that boiled eggs are so individual that I feel it’s best that people prepare their own. The truth is that I wouldn’t have had the first idea where to start were ... more
I’ve got a confession to make. I can’t boil an egg. I don’t mean that I can’t cook, because I can. I mean that I can’t boil an egg. I was born just after the end of the Second World War when food was not particularly plentiful and some of it was still rationed. My father reached an agreement with someone who kept hens that there would be an exchange of surplus eggs for my father’s surplus home-grown vegetables. Unfortunately the only feed that the hen-keeper could obtain was fish-meal with the result that the eggs tasted of fish. I was made to eat one of these every day as my breakfast.
They were truly revolting and to this day I have never willingly eaten a boiled egg. If we have visitors who like a boiled egg for breakfast I always lead them to the kitchen with the explanation that boiled eggs are so individual that I feel it’s best that people prepare their own. The truth is that I wouldn’t have had the first idea where to start were it not for books like “Delia’s How to Cook”.
Picture the scene if you will. Delia is deep in conversation with her priest. They muse upon the fact that young people have been seduced away from the delights of cooking with fresh ingredients by the easy availability of convenience foods. What was needed, it was agreed was a book (and naturally a television series and then another book and a television series. etc...) which would teach people the basics of how to cook and particularly how to cook with fresh ingredients. An idea is born.
Well, reborn actually. You see Delia has used this formula once before. It was her “Complete Cookery Course” (or rather the television series of the same name) which first brought her to fame. I owe a great deal to the “Complete Cookery Course”. I’d always been told that I couldn’t cook and it was this book which first convinced me that I could prepare food that people would find enjoyable. I phrased that very carefully because Delia teaches techniques and recipes but she does nothing to encourage a love of good food or to give the confidence to experiment which is what makes food joyful rather than merely sustaining.
The basic idea of the book is a simple one, but none the worse for that. A topic is taken. I’ve just opened the book at random and I’ve found “First steps in pastry”. There’s some history given. Pastry started as inedible paste which was used to seal in the juices during cooking but people soon decided that it was a bit of a waste to do it that way. We then move on to consider the different types of pastry and the best ingredients to use for each. Then there’s the all-important “how to make it without leaving an awful mess in the kitchen and producing something you could use to sole shoes”, which is done simply and clearly. You’re left with the feeling that you can do this and that it would be silly not to try.
After that we’re let loose on some recipes, starting with fairly basic quiches (I keep meaning to try the Leek and Goats’ Cheese Tart and I can vouch for the Old-Fashioned English Custard Tart). Puff pastry is made to seem like something of the utmost simplicity, but I must confess to using frozen puff pastry as the basis for some of the recipes. If you want something really impressive you could try the Wild Mushroom Tartlets with Poached Quails’ Eggs. By the end of the chapter you’re producing food which could well be served at a dinner party. We’ve been moved painlessly from complete ignorance to reasonable competence and each chapter follows much the same format, doing the same for eggs, bread, cakes and biscuits, sauces, potatoes, rice and finally pasta. No one is going to go hungry.
So, does it work? For the complete beginner it will be good value. If the basic instruction is absorbed and the recipes followed it’s difficult to see where failure could creep in. For the more experienced cook there are 120 new recipes. Some you will find are a reworking of old favourites, such as the recipe for custard tart (you will find a similar recipe in any basic cookery book covering this type of food) and only a few are of the type that grab you by the taste buds and whisk you off to the shops to get the ingredients.
When the book was published some big-name TV chefs condemned it as an insult to the British public and one even commented that he didn’t need to be told how to boil an egg or how to spot when water is boiling. That’s good to know, isn’t it? This does rather miss the point of the book, though. It isn’t aimed at big-name TV chefs. Delia herself isn’t a chef and has never pretended to be; she is simply someone who has an unusual combination of abilities. She can produce good food and she can explain to other people in language that they can understand how to do the same thing. I’d give this book to someone setting up home for the first time although given the choice I think the “Complete Cookery Course” would be better long-term value. I probably wouldn’t give it to my friend who is a wonderful cook, but on the other hand, even an experienced cook might not be able to boil and egg!
Advantages: Easy to follow, not fancy Disadvantages: None
I tend to buy cook books (or receive them as gifts) then never use them, but this one is definitely different! It was given to me as a birthday present and I'm eternally grateful! Despite cooking for myself for about 6 years now there are some things in here that I've found invaluable. Delia shows the very basics such as boiling or scrambling eggs. I thought I knew how to scramble an egg until I bought this book - I used to do what a lot of people ... ...that is add milk when cooking scrambled egg - Delia told me never to do this and my scrambled egg is one hundred times better!! Her recipes and methods are to the point, easy to follow and never too fancy. Each chapter of the book focuses on a different foodstuff, e.g. eggs. I didn't think I'd ever bake bread myself but with this book it's made easy. And my partner absolutely loves her (my) toad-in-the-hole. Thanks to Delia my cooking is not just ...
AliB 05.09.2000
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Ciao members have rated this review on average: very helpful Review of Delia's How to Cook: Book 1 - Delia Smith
Advantages: clear, concise instructions Disadvantages: end up eating too much
Every child that is learning to cook should use this book and even if you're not a child (I'm 33) there is so much to learn. Deliah got slated by other "chefs" when she did the How To Cook series and wrote this book but not everyone wants fancy food piled up on a plate, most people want good wholesome tasty food.
My granny used to often say that some-one was hopeless if they couldn't boil an egg, well, Deliah shows you how. Step by step instructions ...
anguk 11.08.2000
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Ciao members have rated this review on average: very helpful Review of Delia's How to Cook: Book 1 - Delia Smith
Advantages: easy to follow Disadvantages: the cover comes off too easy
I have a interest in cooking, mostly just as a hobbie. I give a thumbs up to Delia Smiths Cook Book 1 and would recommend it to anyone, especially someone who does not have much experience in cooking and wish to improve on the basics, throughout the book delia give good clear instructions which are easy to follow and in precise stages. This is not one of those cook books of which you have to read the same line 15 times to get the understanding of ... ...in the front where they state sizes, ml, oz, lb, and also give details of who to whisk how to fold in, that sort of thing.
I like the cake section in this book especially the Victoria Sponge cake I have tried this with many different fillings and to this day there usually isn't a slice left on the plate.
The price varies quite considerable from store to store, so do have a good look around. a big yes for me. ...
MISSTEAPOT 06.01.2001
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Ciao members have rated this review on average: very helpful Review of Delia's How to Cook: Book 1 - Delia Smith
Advantages: Simple instructions, mouthwatering recipes Disadvantages: Can't think of any!
Now, I am utterly hopeless in the kitchen and try to avoid cooking at all costs. But, then I found Delia, well actually she found me. I was given her "How to Cook book one" as a present for Christmas and I would go as far to say it has turned my culinary world around.
Delia explains everything in simple terms and I have found her style perfect for the novice.
She starts at the beginning and explains in detail the staple ingredients of all cooking, ... ...variety of interesting recipes concerning each of the staple ingredients. The recipes also cater for the complete novice to someone who is a little more experienced in the kitchen. She teaches you all the basics from how to boil and egg to making the perfect souffle. All in all there are 120 recipes.
Delia has split her book into ten different chapters dealing with each ingredient and various cooking styles in turn.
I wholeheartedly recommend this ...
stinky2 16.05.2001
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Ciao members have rated this review on average: helpful Review of Delia's How to Cook: Book 1 - Delia Smith
Advantages: teaches the necessary basics, great recipes Disadvantages: a bit depressing by having to do 'perfect stuff'
Delia Smith 'How to cook' book one is the very special book on my cookery books shelf. It stands out because not only it contains great recipies, but also actually teaches you how to cook, starting from the simple things and also explaining complicated. It is really great to have an omelette, fried eggs and so on- 'boring , usual stuff'- the restaurant quality, and on your table within a few minutes! I rediscovered lots of simple dishes for myself. ... ...as well!
Bread and pastry making is described so down to earth, you really understand it is easy to make, and is so much rewarding - if you follow the recipes, the quality will be so much better than anything you can find at your local bakers.
Potatoes, rice and pasta are also revised, giving you some very useful tips on buying the best quality stuff and cooking the way to get the best flavour from it.
Cakes, fruitloaves etc recipes are also great- ...
tsunshine 22.12.2000
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Ciao members have rated this review on average: helpful Review of Delia's How to Cook: Book 1 - Delia Smith
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Advantages: Lots of everyday foods, book good value Disadvantages: none
I bought this set of books for my sister a couple of Xmas's ago, and as I was having a sneaky pre-read before I wrapped them, I decided what was inside was worth me purchasing a set for myself. So here goes.
The books were marked as £16.99 but were on sale absolutely everywhere for £9.99.
The books were the subject of a TV series, one which I did not see, but my mother informed me on good authority, that she was quite patronising, as she was teaching people howtocook eggs, and boil rice. (The ironic part, is that my mother can't cook eggs (well not poached or scrambled anyway), and her rice leaves a lot to be desired. Maybe I should have given the booksto her, in hindsight, oh well).
Anyway the first book, the subject of this review, covers three chapters on eggs, as well as bread, pastry, cakes and biscuits, sauces ...
Advantages: Easy to use Disadvantages: Patronising if you know a bit about cooking
While this book is patronising if you know about cooking, it is very useful. Delia goes into great detail - for example - on howtocook eggs. On the other hand, if you are learning tocook from scratch, this is invaluable information.
I am a trained chef & still use this book on a regular basis as there are a lot of areas that I know very little about. The book & indeed the series manages to fill gaps in my culinary skills. Recipes are easy to follow & diverse.
Personal favourites from the book are the Sauce Hollandaise (perfect with Asparagus or Globe Artichokes).
This book also introduced me to bread baking & I am now confident with baking the daily loaf (after a full days work) without a recipe. ...
Advantages: Looks great on the living room table Disadvantages: Little pricey
Ok from the start I am biased towards the great lady that is DeliaSmith...she would make a wonderful prime minister...but think I will save that for another opinion.
The question still remains...does delia really think we are all that stupid that we cant even boil or fry an egg properly??
Well after buying these books...and helping the Norwich City fund lol...I followed the idiots guide tocooking within and found that I too could fry the perfect round egg...You see the key to her sucess is that she explains things in an idiot proof way and for some reason why like that explanation.
The books range from easy simple dishes to fancy dishes...and all in easy to understand english...they really are a wonderful addition to any kitchen whether your experienced or not...never does any harm to refresh the old memory every once ...
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