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| ONE IS FUN |  | Author: Delia Smith
Publisher: HODDER
Category: Book
Buy Used: £19.00
Rating:  1 reviews
Media: Paperback
ASIN: B000S73LDS
Publication Date: 1985
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: Published by HODDER in 1985, paperback, medium size, covers good, page edges foxed, with photographs, index, No inscription. Delivered from the UK in 2-7 days.
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| Customer Reviews:
Cooking for ONE February 15, 2008
Amazon Reviewer
is definitely just as much fun!
'In `One is Fun!', Delia has brought her thorough, detailed and commonsense approach to the problems of shopping for, storing and preparing food for one. No longer will single cooks have to wrestle with dividing ordinary recipes for four (how do you cope with a quarter of an egg anyway?).
Here is a treasury of specially devised, ready-made recipes for one.............This imaginative collection will positively encourage you to get cooking.
It goes without saying that it is also a book for all Delia's other followers. It is simplicity itself to adapt these recipes for up to four people, making them a valuable addition to all those that have become family favourites throughout the country.'
224 high quality, shiny pages, split over 10 chapters:-
Solo Soups
Simply Eggs
Fun Fish
One Man's Meat...
Prime Pasta and Rice
The Lone Vegetarian
Singular Salads and Sauces
Vegetable Variations
Super Snacks
Happy Endings
sandwiched between conversion tables, an intro, equipment, ingredients, notes on healthy eating and an index.
Unfussy format, easy to read text, with a handful of full page, colour plates along with some black and white ones.
Each chapter opens with some relevant text written in the typical unpretentious `Delia' fashion, passing on, at times, the tips of other famous food writers, e.g. :-
'Fresh Root Ginger :
This I have used extensively in this book, as it has such a wonderfully pungent and fragrant aroma. Buy it in small quantities: it keeps well in a cool place, wrapped in cling-film, for about a week.
If you want to store it for longer, Elizabeth David in her book `Salts, Spices and Aromatics' recommends peeling it then storing it covered with sherry in a small screw top jar. I have used this method and it works like a dream for several months. I keep mine in the fridge and just grate off as and when I need it.'
The recipes are clearly laid out with an opening note, a list of ingredients and the method, along with any serving notes and additional relevant information.
A taste of the recipes within, all fully tested:-
Ten Minute Stock
Scrambled Eggs with Bacon and Mushrooms
Eggs baked in Smoked Haddock
Chilled Salmon with Tarragon Sauce
Foil-Baked Fish with Lemon Sauce
Gratinée of Prawns with Avocado
Braised Steak au Poivre
Piquant Liver with Sherry Sauce
Kofta Kebab
Stuffed Pork Chop with Fennel
Chicken Chasseur
Gammon Steak with Honey and Mustard Sauce
Poulet Basque
Spaghetti in the Mediterranean Style
Vegetarian Moussaka
Risotto Vongole
Mushroom Curry
Vinaigrette
Cheese and Onion Rosti
Crumpet Pizzas
Poached Pear with Caramel Sauce
Individual Bread & Butter Pudding
Chocolate Mocha Mousse
Muesli Biscuits
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