Tuesday, 16 October 2018

Simply Delicious Returns...

Darina Allen Simply Delicious The Classic Collection has just landed on my desk and I couldn’t be more excited – 29 years after the original little paperback was published to accompany the television series of the same name - I had red glasses and brown hair at that time and little did I know how Simply Delicious would change the course of the rest of my life.
It was terribly scary making the programmes, I had never seen a TV camera and had no idea how to go about it at first. I almost didn’t….. I was so scared it would be a complete flop and sure I’d make a total fool of myself. I tossed the idea backwards and forwards in my head, a mixture of apprehension and excitement. After much toing and froing I decided it would be easier to live with the series not being a huge success than with the eternal question of ‘What if…..?’
After the first few programmes people poured into local bookshops to buy the little 78 page Simply Delicious paperback. For many, it was the first cookbook they ever owned, the recipes well-tested for the Ballymaloe Cookery School worked, so as the Gill & Macmillan representative put it one night after a book signing, the book was selling in 'telephone numbers' and shops quickly ran out of copies. It went into a second printing immediately and there was a paper shortage, so for several of the eight weeks the programme was on air there was hardly a copy of Simply Delicious to be had in the country. Furthermore, the success was fuelled by another unlikely element. RTE didn't anticipate the appeal of this new cookery series and ran it opposite Coronation Street. This was at a time when most houses would have been proud to own just one television and long before any form of playback, so there was many a family 'fracas' about which programme to watch. Viewers wrote to RTE and rang into chat shows to complain that it was causing 'strife' within the family. The repeat was rescheduled...
Simply Delicious went on to make Irish publishing history, topping the best sellers for months in a row and selling more copies than any previously published cookbook in Ireland: 115,000 copies in the first year of publication.

I've often been told that 'dog-eared' copies of these books are treasured possessions in many households and have in many cases been passed on to the next generation.
The Simply Delicious books have been out of print for many years but people regularly ask where they can find a copy of one or another, so this edition is especially for you. I'm delighted to be republishing this collection of 100 classic recipes from Simply Delicious I and 2 and Simply Delicious Vegetables. Choosing the recipes was a fascinating experience, so many have stood the test of time and are still perennial favourites. Some we have tweaked over the past 30 years or added more contemporary garnishes or complementary spices as the range of ingredients available has expanded considerably in the time since the recipes were first published.

People regularly complain that a friend borrowed their copy of Simply Delicious and didn’t return it. Others bring me well worn, gravy splashed copies for signing that are obviously well used and loved.
Many of our happiest childhood memories are connected to food. I hope you will enjoy this selection of recipes. For me it's such a joy to know that for many, these simply delicious dishes have become treasured favourites to share with family and friends around the table. And I'm hoping that many of these time-honoured recipes will still be relished and enjoyed in 30 years' time...

1 comment:

  1. Cooking is an art. Anybody can cook but the art can only possible to the experts. I have been following your blog from the past few years. I was not good at cooking first. I started following your blog. I tried many of the ideas shared here. They are really amazing. I can say that your recipes made me best. I am a good cook now. Cooking is the process of preparing food and meals that will be eaten or the food served to other people. A person working in restaurants is commonly known as a chef. The experienced preparation of food and meals that are as delightful to the palate as to the eye is the ability of the cooking professional. Cooking artists require a lot of information about the art of food they make and a good understanding of how diets and nutrition affect people in the preparation of their meals. Baking is the art of cooking food using an oven in cooking arts. Through applying dry heat evenly through the oven and onto the food which then cooks the food. It is used in creating cake based desserts such as tarts, pies and cakes. The ovens dry heat causes the starch to gelatinize, and the results to the browning or charring of the outside of the food. Some uneducated in the culinary arts might think that the charred part or the brown part is not as tasty as it sounds, but this part is actually what gives taste and flavor to the baked good, partly sealing the moisture of the food. Boiling is another category of the culinary arts, and when there is a rapid vaporization of any type liquid when the liquid is heated that is boiling. In cooking, boiling is divided into many other categories. A cooking term used to describe the submersion of food into boiling water and removing it after a certain period of time. Then throwing it into cold water or letting the water run over it causing the firming of food. Pressure cooking is when food is cooked inside an enclosed cooking tool that would limit the air that is coming in or going out of that tool. This technique speeds up the pace of cooking.

    Custom essay writing service

    ReplyDelete