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The Delia Collection:
Fish |
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While Delia followers will find much here to stimulate, this is an excellent entry-level book for those new to the doyenne of TV chefs. "The Delia Collection: Fish" confines itself to the main categories: white fish; salmon; trout; oily and other fish; and smoked fish. The recipes varying from the concise, such as a very straightforward Fried Plaice Fillets, to the more advanced (a mouth-watering preparation for Fillets of Sole Véronique). A particularly attractive recipe is that for Smoked Salmon Tart, which is an object lesson in concision and practicality - if the pastry isn't - we're told - rising in the centre, we should prick it a couple of times and press it back down with our hands. Instructions are as direct and uncomplicated as one would expect and up-to-date conversion tables are included, along with an impressive section on fish extras, making this an invaluable and user-friendly guide. |
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