Delia is back. The fact that this book has swiftly become the best-seller tells how many people were waiting for her new book (at the moment, ranked as the no 1 in Amazon). Yes, it is a little puzzling: she insisted on using whole spices in a pestle and mortar in her previous "How to Cook". But she now asks us to use tinned beef in our dishes. I got the same impression when Rick did his "French Odyssey" where he highly praised French cuisine and in contrast slugged off Britain and its food culture a little right after his "Food Heroes in Britain" where he had praised British produce and producers. However, in real life, we appreciate both French and traditional British cuisine at the saem time, don't we? You really cannot tell which is better as they both have its own charm. What could possibly be better than having a wonderful British Pub lunch on a sunny Sunday afternoon that is followed by a strong French coffee in a cafe with Sunday paper? We mix the very best of theses two different two cuisines and enjoy life. In the similar vein, even though I love cooking and spend hours in the kitchen at weekends to bake cake, I can't possibly face the same process during the weekdays. So I throw a handful of rice into a tinned soup to make risotto. Delia's "How to Cheat at Cooking" is the answer to our fast-paced modern life. Use this book when you are pressed for time but don't want to be succumbed to take-away food. Open her "How to cook" when you just want enjoy both eating, cooking and their whole process.