Delia Smith The Delia Collection: Chocolate

ISBN 13: 9780563487326

The Delia Collection: Chocolate

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( 25 Bewertungen bei Goodreads )
 
9780563487326: The Delia Collection: Chocolate

Delia has chosen her best and most popular recipes updating old favorites and adding some that are completely new. These are books aimed both at experienced cooks and at newcomers to homecooking who can be sure that, with Delias friendly and approachable style, they will be guided by a trusted hand through her fail-safe recipes. The third book in the series is a collection of over 50 recipes using chocolate. According to Delia, patience is essential when melting chocolate for cooking. Follow the instructions to the letter and never rush it, and you'll get it right, every time.

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About the Author:

Delia Smith is Britain's bestselling cookery writer. She is the author of Delia's How to Cook, Delia Smith's Cookery Course, How to Cheat at Cooking, Summer and Winter Collections, The Vegetarian Collection, and many more.

Review:

Delia Smith is a household name and as far as many people are concerned, she is THE goddess of the kitchen. With her foolproof recipes and clear instructions you are guaranteed 100per cent success and it is never a problem to make a dish for a dinner party for the first time, wondering if it will turn out alright or not. It always does. Moving on from her phenomenally successful previous titles, she has amalgamated her recipes into four new cookery books grouped by subject - chicken, chocolate, fish and soup. Lavishly illustrated, they are Delia's personal choice of what she views as the best and most popular recipes. And combining them into individual volumes ensures fast access to a particular recipe rather than ploughing through half a dozen in search of that elusive favourite. Chocoholics will revel in the chocolate fudge cake, four nut chocolate brownies, squidgy chocolate log and frozen chocolate bananas. Comfort eaters will find soups to die for with scallop cream soup, smoked haddock chowder with poached quails' eggs and watercress and buttermilk vichyssoise. For chicken fanciers there is chicken jambalaya, coq au vin and chicken cacciatore and for fish lovers there is chargrilled squid with chilli jam, salmon in champagne sauce and luxury smoked fish pie. These are sure to become bestsellers and it is to be hoped that the collection will grow to include other culinary collections and make it a definitive guide to cooking no cook should be without. - Lucy Watson

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