150 everyday recipe favorites from the star judge of the ABC series The Great Holiday Baking Show and the PBS series The Great British Baking Show .
Cooking with Mary Berry covers a broad selection of recipes--brunch ideas, soups, salads, appetizers, mains, sides, and desserts--drawing on Mary's more than 60 years in the kitchen.Read more...
150 everyday recipe favorites from the star judge of the ABC series The Great Holiday Baking Show and the PBS series The Great British Baking Show.
Cooking with Mary Berry covers a broad selection of recipes--brunch ideas, soups, salads, appetizers, mains, sides, and desserts--drawing on Mary's more than 60 years in the kitchen. Many, like her French Onion Soup, Steak Diane, and Cinnamon Rolls, are familiar classics, but all have been adapted to follow Mary's prescription for dishes that are no-fuss, practical, and foolproof. Step-by-step instructions, tips, and tricks make following in the footsteps of Britain's favorite chef easy, and full-color photographs of finished dishes provide inspiration along the way.
Perfect for cooks who are just starting out--and anyone who loves Mary Berry--the straightforward yet special recipes in Cooking with Mary Berry will prove, as one reviewer has said of her recipes, "if you can read, you can cook."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-11-07
- Reviewer: Staff
British baking grand dame Berry (Mary Berrys Baking Bible), beloved judge of The Great British Bake Off, compiles a delightful array of new family recipes that look good, taste good practical to make. Simple recipes, all using a limited number of widely available ingredients, are divided into stages, with any unusual instructions mapped out step by step. Berry includes an informative section on cooking methods for eggs, meat, fish and shellfish, veggies, and desserts. Breakfast and brunch options include an appetizing strata with cheese and pesto, zucchini and prosciutto frittata, and kedgeree, a British favorite made with rice, smoked haddock, and hard-boiled eggs. Vibrant full-color photos accompany many recipes, none more appetizing than her mouthwatering butternut squash soup and rustic pizza tartlets. Her Provençal-style roast chicken, coq au vin, and beef pot roast with winter vegetables are hearty, flavorful dishes with a minimal amount of fuss. She also suggests tasty alternatives to traditional stuffings, using spinach, onions, and mushrooms in place of a starch to accompany pork chops and stuffing a beautiful broiled trout with sautéed cucumbers. Pad thai with shrimp, veal schnitzel, fettucine primavera, and couscous with roasted bell peppers bring an international flair to the collection. Berry also includes numerous side dishes and scrumptious breads and desserts that are sure to please. Home cooks will treasure this superb collection. (Nov.)