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Delia Smith's Complete Cookery Course by Delia Smith (view source)
Revision as of 11:16, 2 March 2018
, 11:16, 2 March 2018no edit summary
{{infoboxinfobox1
|title=Delia Smith's Complete Cookery Course
|author=Delia Smith
|buy=Yes
|borrow=Yes
|pages=664
|publisher=BBC Books
|date=March 5, 1992
|isbn=0563362499
|amazonukwebsite=http://www.deliaonline.com/|cover=0563362499|aznuk=<amazonuk>0563362499</amazonuk>|amazonusaznus=<amazonus>0563362499</amazonus>
}}
I'm not a great fan of Delia Smith, but I owe her a debt of gratitude. My mother always told me that I couldn't cook and in my youth constantly derided my efforts to produce anything edible. It's the sort of thing that sticks. One day in the late seventies I was flicking through the Radio Times and I came across a recipe for Gratin Dauphinois - a mixture of potatoes, butter, cream, milk and garlic baked in a gentle oven - and I had two thoughts. The first was that it sounded delicious and the second was that it looked so simple that I thought I could do it. I did and it was delicious.
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|name=hazzzzel
|verb=said
|comment= Your review struck a real chord with me! When I got married 24 years ago I had never cooked and immediately moved into an environment where I had to give dinner parties. Delia's Complete Cookery Course got me through! The recipes are very robust - so much so that now I can change even the cake recipes radically for my son who is allergic to gluten, milk and egg. Admittedly the sponges are not fluffy like they used to be - but they are still delicious cakes! They are a great starting point if you need to make substitutions!
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