29.09.03
Delia
gets personal with stunning new collection
Delia
Smith has become a personal guru to millions of people over her
long and successful career as a cookery writer and broadcaster.
With 33 years of successful recipe writing and literally thousands
of recipes behind her, she has now created collections of her delicious
fail-safe recipes to suit our personal gastronomic preferences!
Following
the success of Delia's Vegetarian Collection published last December,
which has already sold over 330,000 copies, Delia is now launching
a series of books focusing on a single ingredient or type of dish.
For dedicated Delia followers, they provide an easily accessible
library of popular favourites, subject by subject. For the new generation
of cooks, it gives an instant insight into the work of Britain's
most enduringly popular cookery writer.
The
series, entitled The Delia Collection, will be launched on 2 October
2003 with four titles: Soup, Fish, Chicken and Chocolate. Each will
contain at least 50 recipes, of which at least 10 will be entirely
new. All the previously published recipes have been revised and
updated to take account of newly available ingredients. With 90-100
mouth watering images per book, they are beautifully illustrated
with sleek board covers. And best of all, they will be the most
affordable Delia hardbacks ever with a recommended retail price
of 拢9.99.
Delia
says: "In
compiling these collections I have chosen what I think are the best
and most popular recipes, and at the same time have added some that
are completely new. It is my hope that those who have not previously
tried my recipes will now have smaller collections to sample, and
that my dedicated followers will appreciate an ordered library to
provide easy access and a reminder of what has gone before and may
have been forgotten."
To
underline Delia's unique status, and to celebrate her 30 year collaboration
with the 大象传媒, 大象传媒 Books has commissioned a portrait of Delia as
she's never been seen before. One of Britain's leading artists,
Marc Quinn,will use key ingredients from the new Delia Collection,
to capture the essence of Britain's favourite cook in three dimensions.
The
Delia Collection: Soup (ISBN 0563 48730 5, 2 October 03, 拢9.99)
Delia believes strongly that making home-made soups is really worthwhile
if you use good-quality fresh ingredients. In this book she offers
a wealth of different ideas for nourishing, satisfying, refreshing
and low-calorie soups, arranged by season and including eight brand
new recipes such as Spinach Soup with Fontina and Mussel and Saffron
Soup.
The
Delia Collection: Fish (ISBN 056348733X, 2 October 03, 拢9.99)
Many people shy away from cooking fresh fish because it seems too
difficult and messy. Delia tackles this reluctance by providing
the know-how in her friendly and encouraging style and there are
plenty of quick delicious dishes to suit all levels of cooking ability.
Try her Thai Fish Curry with Mango, Pepper Crusted Monkfish with
Red Pepper Relish or a soothing and traditional Flaky Fish Pie.
The
Delia Collection: Chicken (ISBN 0563487313 X, 2 October 03,
拢9.99)
For best results, whatever the dish, Delia recommends using a good
quality bird, preferably traditionally reared. Recipes range from
classic roasts to oriental stir-fries. Her Fast Roast Chicken with
Lemon and Tarragon, which has become a firm favourite, is included
as well as new recipes for Poached Chicken Breasts with Morel Mushrooms,
Cream and Parsley and Chicken and Leek Pot Pie.
The
Delia Collection: Chocolate (ISBN 056348732, 2 October 03, 拢9.99)
According to Delia, patience is essential when using chocolate for
cooking. Use a good quality product, follow her simple instructions
and you'll get it right, every time. This delectable selection includes
her enormously popular Chocolate Truffle Torte which caused the
famous national shortage of liquid glucose, Melting Chocolate Puddings,
Chocolate Chip Gingernuts, Homemade Chocolate Truffles and Chocolate
Cr猫me Brulees. Delia-lectable!
The
Delia Collections are sure to fly off the shelves this autumn and
win even more fans for the nation's favourite cook. They will be
followed by two more titles in spring 2004 and two in spring 2005.
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