Mary Berry Cookery Course
A Step-by-Step Masterclass in Home Cooking
Published on 1. July 2015
352 pages
978-0-241-24034-2 (ISBN)
Description
A cookery course from the UK's much-loved cook
Let Mary take you from new cook to good cook or from good cook to great cook with Mary Berry's Cookery Course, now in paperback. With delicious recipes from soups, starters and mains to bread, puddings and cakes, you can master the foundations of cooking and build your culinary repertoire under the guidance of Mary Berry.
Learn how to cook Mary Berry's favourite recipes with ease and find out how Mary gets her roast chicken skin so crispy and how she ensures her apple pie doesn't have a "soggy bottom". Perfect the basics of cooking with 12 classic 'master recipes' such as leek and potato soup, chargrilled salmon fillets and Victoria sandwich cake with step-by-step instructions. Then cook your way to success with over 100 fail-safe recipes with photographs of each finished dish so you know what you're aiming for each time. Mary also offers advice on ingredients and how to keep a well-stocked pantry as well as teaching kitchen techniques such as whipping egg whites to guarantee perfect results every time.
Mary Berry's Cookery Course is perfect for all home cooks who want to learn to cook 'the Mary Berry way'.
Let Mary take you from new cook to good cook or from good cook to great cook with Mary Berry's Cookery Course, now in paperback. With delicious recipes from soups, starters and mains to bread, puddings and cakes, you can master the foundations of cooking and build your culinary repertoire under the guidance of Mary Berry.
Learn how to cook Mary Berry's favourite recipes with ease and find out how Mary gets her roast chicken skin so crispy and how she ensures her apple pie doesn't have a "soggy bottom". Perfect the basics of cooking with 12 classic 'master recipes' such as leek and potato soup, chargrilled salmon fillets and Victoria sandwich cake with step-by-step instructions. Then cook your way to success with over 100 fail-safe recipes with photographs of each finished dish so you know what you're aiming for each time. Mary also offers advice on ingredients and how to keep a well-stocked pantry as well as teaching kitchen techniques such as whipping egg whites to guarantee perfect results every time.
Mary Berry's Cookery Course is perfect for all home cooks who want to learn to cook 'the Mary Berry way'.
Reviews / Votes
It's the ultimate kitchen companion for home cooks keen to learn some of Mary's favourite recipes under her expert guidance. -- You Magazine * Mail on Sunday * Brilliant classic recipes from the nation's favourite cook. -- You Magazine * Mail on Sunday * Become a master in the kitchen with the queen of baking's latest book. -- London Evening Standard * London Evening Standard * The next best thing to having Mary Berry in the kitchen with you while you're cooking is to have her latest cookbook by your side -- Waitrose Weekend * Waitrose Weekend *More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Dorling Kindersley Ltd
File size
238,68 MB
ISBN-13
978-0-241-24034-2 (9780241240342)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
07/2015
DK
€42.27
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Person
Bestselling cookery writer and TV star cook, Dame Mary has written over 80 cookbooks, including the classic Mary Berry's Complete Cookbook (DK, 2017) which has sold over 1.5 million copies internationally. Her career began when she developed a passion for domestic science at school and she went on to train at the Cordon Bleu in Paris. In 2020, Mary received the honour of Damehood in the Queen's birthday honours. She has been an Ambassador for the Royal Horticultural Society since 2014 and is President Emeritus of the National Garden Scheme.
Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. In 2009, Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queen's Birthday Honours list.
Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. In 2009, Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queen's Birthday Honours list.
