Delia's How to Cook: Book Two

264 Pages·1999·269.501 MB·English

by  Delia Smith

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BOOK TWO
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9.9
In part two of How To Cook, Delia takes us
forward from the staples of cooking to the
fundamentals of dealing with fish, meat
and poultry, fruit and vegetables. As in
Book One, che aim is the sa1ne - to
rediscover the simple pleasure of food and
co guide beginners cluough many of the
basic techniques that will serve them for a
lifetime of cooking.
Here, wirh detailed photographs, you'll find
clear and sin1ple explanations of jointing
and carving chicken, boning fish, melting
chocolate, using leaf gelatine, tnaking a
vinaigrette, even serving a mango. Guidelines
for roasting, grilling, frying and other
methods of cooking are set out in Delia's
con1prehensive and accessible style, along
with a· year-round calendar of vegetables
and an in1aginacive introduction_t o cooking
'.vith fruit, cheese and the bewildering arra}'
of new dairy products now on the shelves.
Hou, To Cook Book Tu,o begins wjch an
invaluable inventory of the serious cook's
larder for the 21st century, identifying
the storecupboard ingredients, spices and
flavourings char will transform your cooking
for minimal cost. Over a hundred new
recipes, ranging from soups and stews to
salads and sweets, demonstrate how to put
the techniques into practice and to make
the 1nost of good ingredients. ,_[his book
will take the beginner, inspired by Book
One, to new heights, as well as offering new
ideas for even the n1ost accomplished cook.
£16.99
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DELIXS
H O W T O C O O K
This book is published to accompany the television series
Delia's How To Cook
which was produced for BBC Birminghan1 by Spire Films Ltd
Series Producer: David Willcock
Director: Philip Bonham Carter
Executive Producer for the BBC: Stephanie Silk
Published by BBC Worldwide Ltd,
Woodlands, 80 Wood Lane, London W12 OTT
First published in 1999
Text © Delia Smith 1999
The moral right of the author has been asserted
Photographs © Miki Duisterhof 1999
Design © Flo Bayley 1999
ISBN O 563 38431 X
Edited for BBC Worldwide Ltd by New Crane Publishing Ltd
Printed and bound in Great Britain by Butler & Tanner Ltd, Frome, Somerset
Colour separation by Radstock Reproductions Ltd, Midsomer Norton
Jacket printed by Lawrence Allen Ltd, Weston-super-Mare
DELIA'S
H O W T O C O O K
BOOKTWO
Photographs by Miki Duisterhof
Production Editor: Eirwen Oxley Green
Book and TV Series Coordinator: Tamsin Burnett-Hall
I would ve1y 1nuch like to thank all the people who have helped me produce
How To Cook Book Two. Thank you to Flo Bayley, Miki Duisterhof and
Karen Hatch for design and photography. To Lindsey Greensted-Benech
and Sarah Randell for their invaluable help during the filming. To Celia
Stone ai1d Pauline Curran for their assistance with recipe testing. To Linda
Dwyer for equipment and Paula Pryke for the beautiful flowers. To my
brilliant television crew, David Willcock, Philip Bonham Carter, Keith
and Vivien Broome, Simon Wilson, Andy Bates, John Mills, Andy and
Davina Young, Sheila Wilson, Beverley Russell, Julia Barclay, Linda
Flanigan, Sally Coulthard, Bruce Law and Robert Alexander. Thanks also
to Sara Raeburn, Lesley Drummond and Jeanette Farrier for make-up,
hair and clothes.
A huge thank you to 1ny life-saving team of Melanie Grocott, Amanda Clai·k,
Tan1sin Burnett-Hall and Eirwen Oxley Green.
Finally, my thanks to Kelly's in Essex for their help with tl1e poultry
chapter.
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_ o n v e r s 1 o n ta
es
All these are approximate conversions, which have either been rounded up or down. In a few recipes it has been
necessary to modify them very slightly. Never mix metric and imperial measures in one recipe, stick to one system
or the other. All spoon measurements used throughout this book are level unless specified otherwise; all butter is
salted unless specified otherwise.
Weights Dimensions
½oz 10 g 1/s inch 3mm
¾ 20 ¼ 5mm
1 25 ½ 1 cm
1½ 40 ¾ 2
2
50 1 2.5
2½ 60 l¼ 3
3 75 lY2 4
4
110 l¾ 4.5
4½ 125 2 5
5 150 2Y2 6
6 175 3 7.5
7 200 3½ 9
8 225 4 10
9 250 5 13
10 275 5¼ 13.5
12 350 6 15
1 lb 450 6½ 16
1 lb 8 oz 700 7 18
2
900 7½ 19
3 1.35 kg 8 20
9 23
Volume
9½ 24
10 25.5
2 f1 oz 55 ml
11 28
3 75
12 30
5 (¼ pint) 150
10 (½ pint) 275
O ven
1 pint 570
temperatures
1¼ 725
l¾ 1 litre
Gas mark 1 275°F 140°c
2 1.2
2 300 150
2½ 1.5
3 325 170
4 2.25
4 350 180
5
375 190
6 400 200
7 425 220
8 450 230
9
475 240