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In 1971 Delia Smith published her very first book, "How to Cheat at Cooking". She wrote it as a book for people who didn't want or didn't have time to cook. Three decades later life is even more hectic, and tasty, healthy, uncomplicated food is high on the agenda. This new, completely updated edition of "How to Cheat at Cooking" has never been more relevant, and is the book from Delia that we've all been waiting for. Everyone wants to eat well, something more than a dull ready meal, and we would like our friends and family to think we've spent time on preparing meals. Here, Delia offers 150 recipes that can be made with minimal fuss but without sacrificing taste. She suggests tricks and shortcuts for classic dishes like Steak and kidney "easy" and a very quick moussaka, and gives tips on using store-bought ingredients instead of spending hours at the stove, with weekday suppers including Seafood linguine and Hot smoked salmon with quails eggs.Delia also gives storecupboard standbys that can be made without even a shopping trip, such as Crab tart, and super-speedy desserts that can be thrown together with little notice and few ingredients (Ten-minute raspberry cheesecake, Sparkling wine jellies with summer berries). With colour photographs throughout, clear instructions and Delia's invaluable tips and advice, "How to Cheat at Cooking" is a must-have for time-poor novice cooks and experts alike.

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