Table Of Content

• .. BOOK TWO • • . . ' 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 • 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. • _ 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