Delia's Cookery Course became my bible when I was newly setting up home - and I still make recipes from it now (and yes, sadly, still have to check the quantities!). The kedgeree (which even non-fish-lovers adore) is one of those cookbook pages that's flecked with greasy marks (and possibly a hint of curry!). The book's looking a bit tatty now on the shelf, but I'd never part with it.
Previous to that, I have to say I learned a lot of my skills not from a book but from two part-works: Cordon Bleu cookery course and Carrier's kitchen - which came out in the 70s/early 80s, an age when no one worried about too much sugar and saturated fat, and everything was very sophisticated and exotic. This definitely made me and my brother very adventurous cooks!Carrie Taylor, Associate Editor
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