Cooking With Mary Berry

Cooking With Mary Berry

Book - 2016 | First American edition
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Penguin Putnam

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."



Baker & Taylor
The British food writer and television host offers a collection of her favorite recipes, including such dishes as butternut squash soup, chicken with sage and orange, ricotta and spinach ravioli, Chelsea buns, and lemon cheesecake.

Baker
& Taylor

In her first cookbook for Americans, a British food writer and television host offers 150 of her favorite recipes, including Butternut Squash Soup, Chicken With Sage and Orange, Chelsea Buns and Lemon Cheesecake.

Publisher: New York, New York : DK Publishing, 2016
Edition: First American edition
ISBN: 9781465459510
1465459510
Branch Call Number: 641.5 BERRY
Characteristics: 256 pages : color illustrations ; 24 cm

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CatherineG_1 Jul 30, 2017

This is a great cookbook for the beginner cook. I loved the inset pictures with cooking techniques for example, how to chop garlic or roll crepes. Berry also included "cook's know how" with further time savers such as buying already made cashew butter from the store, if you were short on time.

One recipe that sounded delicious was a mushroom stroganoff but the noodles seemed to be omitted.

Her tip for cutting chiles wearing gloves could save many a novice cook, an uncomfortable or dangerous encounter with this spicy, hot staple.

As Mary would say, everything looked "scrummy," in this well illustrated book with clear and easy to follow instructions.

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