First published in 1977 as Delia’s Book of Cakes, this gorgeously updated guide to cakes large and small also includes a short chapter on biscuits—which we Americans persist in calling cookies. Many of the recipes are for surprisingly simple goodies, such as a fresh lime and coconut layer cake, an apricot, apple, and pecan loaf made with whole grain flour, and rhubarb and orange muffins. Hardly groundbreaking but very appealing in a comfort-food mode.
Hardcover. Color photographs throughout.