REVIEW: Delia’s Complete Cookery Course Cookbook

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I’m a bit of a fan of Delia Smith. I love her cooking style and her recipes work. We have the Delia’s Complete Cookery Course cookbook in our house and use it on a regular basis. To me, it’s like those cookbooks of years ago that had just about everything you needed to know in it and for this reason it’s more of a cookbook bible or encyclopaedia of cooking than just a cookbook.

This is one thick book with over 600 pages jam packed with useful information and recipes.

The first chapter is all about the equipment. Delia details the basic kitchen equipment that make up a good kitchen. It includes cookware, baking equipment, spatulas, whisks and mixing utensils as well as knives, graters, grinders, mincers, sifters, strainers and measuring equipment.

Each of the subsequent chapters relates to a food group. For instance, the first chapter is titled ‘Eggs’. The information here includes such things as how to buy eggs, how to store them, what’s in an egg, how to beat egg whites, how to boil eggs, how to poach, fry and scramble eggs and how to make omelettes. After that information comes the egg recipes.

The next chapter is titled ‘Bread and Yeast Cookery’ and goes into the same detail as the egg chapter like how to store bread and flour, descriptions of the different types of flours and how a loaf of bread is made. It then follows with a multitude of bread, pizza and other dough recipes.

The remaining chapters all have the same structure. Here’s the complete list:

  • Eggs
  • Bread and Yeast Cookery
  • Stocks and Soups
  • Pates and Starters
  • Fish
  • Meat – roasting and pot roasting
  • Meat – casseroles and braised dishes
  • Poultry
  • Offal
  • Vegetables
  • Rice and Other Grains
  • Vegetarian Cooking
  • Pulses
  • Pasta and Pancakes
  • Herbs
  • Spices and Flavourings
  • Sauces
  • Cheese
  • Salads and Dressings
  • Barbecues and Picnics
  • Cream, ice cream and yoghurt
  • Pastry
  • Cakes
  • Scones and Biscuits
  • Fruits and Puddings
  • Preserving
  • Left Overs

My version of the book is the classic edition which I notice is different to the one I have linked to below which is an illustrated version. Although the classic version has images I don’t think it is as extensive as the Illustrated version but I can’t say exactly what’s in that version.

This is one cookbook that you will be referring to again and again. I highly recommend it.

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