Delia's How to Cook
Subtitle: Book Two
By: Photographs by Miki Duisterhof
Series: Delia's How to Cook, Book Two
Publisher: BBC; BBC Books
Published: December 1, 1999
Place of publication: London
Language: eng
Format: Hardcover
Number of pages: 260
ISBN-13: 9780563384311
Copyright date: 1999
Subjects: General cookery; Regional & Ethnic - English, Scottish & Welsh; Cooking / Wine; Cooking; Methods - Beginner's Cookery; Cooking / General; General
Other titles: Delia's How to Cook Book Two: with 120 new recipes; How to Cook Book Two: with 120 new recipes; Delia's How to Cook: Book 2; Delia's How to Cook: Book II; How to Cook: Book Two; How to Cook: Book 2; How to Cook: Book II
Description: 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, the aim is the same – to rediscover the simple pleasure of food and to guide beginners through many of the basic techniques that will serve them for a lifetime of cooking.

Here, with detailed photographs, you'll find clear and simple explanations of jointing and carving chicken, boning fish, melting chocolate, using leaf gelatine, making a vinaigrette, even serving a mango. Guidelines for roasting, grilling, frying and other methods of cooking are set out in Delia's comprehensive and accessible style, along with a year-round calendar of vegetables and an imaginative introduction to cooking with fruit, cheese and the bewildering array of new dairy products now on the shelves.

How to Cook Book Two begins with an invaluable inventory of the serious cook's larder for the 21st century, identifying the storecupboard ingredients, spices and flavourings that 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 most of good ingredients. This book will take the beginner, inspired by Book One, to new heights, as well as offering new ideas for even the most accomplished cook.
Notes: Cover subtitle: with 120 new recipes
Printed and bound in Great Britain
UK retail price £16.99

TV tie-in. "This book is published to accompany the television series: Delia's how to cook."
Includes index.
Table of contents: label: Chapter 1
title: The serious cook's store cupboard
pagenum: 10; title: From anchovies to wasabi, the ingredients you shouldn't be without; label: Chapter 2
title: Fish without fear
pagenum: 40; title: How to handle fish: grilling, roasting and cooking in foil; label: Chapter 3
title: How to cook meat
pagenum: 64; title: Perfect steaks, succulent roasts, comforting casseroles and more; label: Chapter 4
title: Chicken and other birds
pagenum: 92; title: Real chicken, crisp duck, roast quail and garlicky guinea fowl; label: Chapter 5
title: A vegetable calendar
pagenum: 114; title: Your year-round guide to buying, cooking and making the most of vegetables; label: Chapter 6
title: Salads and dressings for beginners
pagenum: 144; title: Discovering the simple joy of dressing sensational salads; label: Chapter 7
title: What's new in the dairy
pagenum: 166; title: An introduction to the growing array of dairy products; using them in sauces and sweets; label: Chapter 8
title: Fruits for cooking
pagenum: 190; title: Soft fruits, orchard fruits, exotic fruits and wonderful ways to cook with them; label: Chapter 9
title: Cheese in the kitchen
pagenum: 214; title: In pasta, pizza, Welsh rabbit, soups, fritters and other delights; label: Chapter 10
title: Proper chocolate
pagenum: 234; title: And what it can do for puddings and cakes