Published by BBC Books, part of Ebury Publishing
Format: Hardback
£12.99
Author:
Delia Smith
Format: Hardback
EAN: 9780563487326
£12.99
Available for dispatch within 1-2 working days
EAN: 9780563487326
Published: 2 Oct 2003
In compiling The Delia Collection, Delia Smith chose her best and most popular recipes, updating old favourites and adding some that are completely new. These cookbooks are aimed both at experienced cooks and at newcomers to homecooking who can be sure that, with Delia's friendly and approachable style, they will be guided by a trusted hand through her fail-safe recipes.
This – the third cookbook in the series – is a collection of over 50 chocolate recipes. According to Delia, patience is essential when melting chocolate for cooking. Follow the recipes to the letter and never rush it, and you'll get perfect sweet treats every time.
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Delia Smith is Britain's bestselling cookery writer, whose books have sold over 21 million copies worldwide. Delia's first job as a cookery writer was for the Daily Mirror in 1969 - numerous phenomenal best sellers and television series followed including Delia Smith's Complete Cookery Course in 1978 and Delia's Christmas, Summer & Winter Collections in the 1990s. Towards the end of the decade Delia commenced work on a new major project - Delia's How to Cook, publishing three separate volumes and the accompanying tv series. The Vegetarian Collection and The Delia Collection followed. After a five year break concentrating on Norwich City Football Club (where she is a director) and Canary Catering, Delia returned triumphant in 2008 with a new BBC TV series and the fastest selling cookery book of all time 'Delia's How to Cheat at Cooking' - which has sold over 800,000 copies to date. Delia is married to the writer and editor, Michael Wynn Jones. They live in Suffolk.
