Which Cook Book

Bludall · Post by **Bludall** » Fri Oct 12, 2007 11:04 pm

My ex-boss in London was a friend of the Waldegraves. I nearly got a free Leith's cookery course as a Crimbo present from the boss, but after 5 years decided to leave and missed out.

Louise

skiking · Post by **skiking** » Fri Oct 12, 2007 11:04 pm

Got her Curry book (and its a great read) which me son takes the recipes from and adds more curry powder to

Bludall · Post by **Bludall** » Fri Oct 12, 2007 11:07 pm

I can't see my books at the moment they're hidden behind diy stuff. You can't go wrong with Jane Grigson and Elizabeth David.

skiking · Post by **skiking** » Fri Oct 12, 2007 11:12 pm

Bigbird wrote:The Cookery Bible by Prue Leith and Caroline Waldegrave, from Leith's Cookery School.
A great source of 'proper' recipes and accompaniments.

Not sure I'm thinking of the same book but like I say I've not got a copy but seen reviews about the contents which appeals to me.

Bludall · Post by **Bludall** » Fri Oct 12, 2007 11:17 pm

I think the book has been updated, mine was just The Cookery Bible i think.

Bludall · Post by **Bludall** » Sat Oct 13, 2007 2:54 pm

Another good book in my collection is Anton Mosimann's Naturally!

handyman · Post by **handyman** » Tue Oct 16, 2007 3:22 pm

delia smith- complete cookery course

and

the wife likes baking cakes etc, so always uses this one (one to get for someone for crimbo)

Mary Berry - Fool proof cakes

Bludall · Post by **Bludall** » Tue Oct 16, 2007 3:32 pm

Handyman,

I have the Mary Berry Ultimate cake book, it has over 200 classic recipes. Mary Berry does really good recipes if you follow them step by step. I usually modify them a little by added extras but they turn out really well. Delia is good but I've had the odd occasion when recipes followed pedantically have failed. I find that many of her recipes need adapting more than most.

Stoday · Post by **Stoday** » Tue Oct 16, 2007 7:09 pm

It's not surprising that some of Delia's recipes fail. Even by a cook who has lots of cooking experience. So what chance does a tyro have?

The ingredient lists are a bit of a mess. I just had a look at one recipe on her web site (for braised lamb with flagelot beans). Although most of the ingredients are shown in metric, it's clear the recipe was originally in imperial. Otherwise why 900g of lamb? (that's 2lb) 225g beans; 570ml water (= 1 pint)? But we still have 2 tbsp of oil. We have to guess how many ml in one of Delia's tablespoons. Same with 2 tsp of chopped thyme leaves (I wonder how you chop thyme leaves?).

I shan't bore you with the failings in the method Suffice to say that it's not Bigbird's failings that resulted in a failed dish. Where she scored was in spite of, rather than because of Delia's recipes.

Bludall · Post by **Bludall** » Tue Oct 16, 2007 7:20 pm

Stoday,

I always think that it's a good idea to try out a new recipe as closely as possible but experience is the key to success because what one person thinks is spicy or tasty enough could be bland and tasteless to another. It's always tricky getting a happy medium.

Stoday · Post by **Stoday** » Tue Oct 16, 2007 7:23 pm

Bigbird wrote: experience is the key to success

Yep, that's worth repeating.

skiking · Post by **skiking** » Tue Oct 16, 2007 9:17 pm

Stoday wrote:It's not surprising that some of Delia's recipes fail. Even by a cook who has lots of cooking experience. So what chance does a tyro have?

The ingredient lists are a bit of a mess. I just had a look at one recipe on her web site (for braised lamb with flagelot beans). Although most of the ingredients are shown in metric, it's clear the recipe was originally in imperial. Otherwise why 900g of lamb? (that's 2lb) 225g beans; 570ml water (= 1 pint)? But we still have 2 tbsp of oil. We have to guess how many ml in one of Delia's tablespoons. Same with 2 tsp of chopped thyme leaves (I wonder how you chop thyme leaves?).

I shan't bore you with the failings in the method Suffice to say that it's not Bigbird's failings that resulted in a failed dish. Where she scored was in spite of, rather than because of Delia's recipes.

I don't agree with your gripe. So what if the imperial has been converted into metric - its a measurement at the end of the day - the point is that it is consistant and proportionate to the next ingredient. Can you not chop thyme leaves ? Use a knife and place the tip on the chopping board and use a knocking motion to chop the leaves

As for tbsp and tsp - its neither metric or imperial (as in 1 cup measurement in the US). I can't think on one modern book that says 5ml instead of 1 tsp.

In my mind, Delia was a pioneer in TV cooking - not great more classical.

handyman · Post by **handyman** » Thu Oct 18, 2007 7:13 am

delia, theres something about her.........not to bad for an old bird

Stoday · Post by **Stoday** » Thu Oct 18, 2007 10:24 am

Everytime I hear 'Delia' it brings to mind a drunken bint, only just managing to stand, slurring "Let's be 'avin yer..."

Hoovie · Post by **Hoovie** » Thu Oct 18, 2007 10:57 am

"......if yer think you're hard enough"