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Mary Berry's Baking Bible: Over 250 Classic Recipes
This definitive collection from the undisputed queen of cakes brings together all of Mary Berry's most mouth-watering baking recipes in a beautifully packaged edition. Filled with 250 foolproof recipes, from the classic Victoria Sponge, Very Best Chocolate Cake and Hazelnut Meringue Cake to tempting muffins, scones and bread and butter pudding, this is the most comprehensive baking cookbook you'll ever need.
Mary's easy-to-follow instructions and handy tips make it ideal for kitchen novices and more experienced cooks alike, and full-colour photographs and beautiful illustrations will guide you smoothly to baking success. Drawing on her years of experience to create recipes for cakes, breads and desserts, Mary Berry's Baking Bible will prove to be a timeless classic.
Mary's easy-to-follow instructions and handy tips make it ideal for kitchen novices and more experienced cooks alike, and full-colour photographs and beautiful illustrations will guide you smoothly to baking success. Drawing on her years of experience to create recipes for cakes, breads and desserts, Mary Berry's Baking Bible will prove to be a timeless classic.
400 pages, Hardcover
First published January 1, 2009
480 people are currently reading
2112 people want to read
About the author
Mary Berry
248 books239 followersThere are multiple authors in the Goodreads database with this name.
Mary Berry is an English food writer and television presenter. After being encouraged in domestic science classes at school, she went to college to study catering. She then moved to France at the age of 21 to study at Le Cordon Bleu school, before working in a number of cooking-related jobs.
She has published more than seventy cookery books (her first being The Hamlyn All Colour Cookbook in 1970) and hosted several television series for the BBC and Thames Television. Berry is an occasional contributor to Woman's Hour and Saturday Kitchen. She has been a judge on the BBC One (originally BBC Two) television programme The Great British Bake Off since its launch in 2010.
Mary Berry is an English food writer and television presenter. After being encouraged in domestic science classes at school, she went to college to study catering. She then moved to France at the age of 21 to study at Le Cordon Bleu school, before working in a number of cooking-related jobs.
She has published more than seventy cookery books (her first being The Hamlyn All Colour Cookbook in 1970) and hosted several television series for the BBC and Thames Television. Berry is an occasional contributor to Woman's Hour and Saturday Kitchen. She has been a judge on the BBC One (originally BBC Two) television programme The Great British Bake Off since its launch in 2010.
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Displaying 1 - 30 of 169 reviews
January 1, 2014
It took me just over two years, but I have baked every single recipe in this book. Absolutely loved it, there are some recipes I didn't like, but probably 95% of them I did and would bake again. Definitely recommend it for all bakers!
February 9, 2023
I received an ARC of from NetGalley and Clarkson Potter/Ten Speed Press in exchange for an honest review.
When I discovered that Mary Berry had an updated and revised “Mary Berry’s Baking Bible,” I was determined to review it. I freely admit that I have a *thing* for the British, and especially anything dealing with British cuisine, and for good reason. For example, this cook book has an ENTIRE section on cheesecake alone. How could anyone not like that?
One thing that I really love about Mary Berry is the fact that she ensures that her book will be useful to people around the English speaking world by including both the English (Imperial) and Metric. This is especially useful here in the United States. The other thing that I adore is that Berry included a section called “Cake Decorations” that lists a number of different recipes like those for fondant, royal icing, and even how to temper chocolate.
Mary Berry is a talented cook, but she’s also one who can (and does) appeal to masses of people. It’s not just her personality that does this, but her no-nonsense recipes that the everyday Joe and Jane can actually make at home. And while Berry’s recipes are naturally heavy with British favorites, she also includes a heavy dose of American favorites as well, such as Pecan Pie and Key Lime Pie.
I adore Berry’s cooking and I love the recipes she provided, along with all of the tips and tricks she offers readers. I strongly recommend this book to anyone and everyone who loves to feast as much as I do!
When I discovered that Mary Berry had an updated and revised “Mary Berry’s Baking Bible,” I was determined to review it. I freely admit that I have a *thing* for the British, and especially anything dealing with British cuisine, and for good reason. For example, this cook book has an ENTIRE section on cheesecake alone. How could anyone not like that?
One thing that I really love about Mary Berry is the fact that she ensures that her book will be useful to people around the English speaking world by including both the English (Imperial) and Metric. This is especially useful here in the United States. The other thing that I adore is that Berry included a section called “Cake Decorations” that lists a number of different recipes like those for fondant, royal icing, and even how to temper chocolate.
Mary Berry is a talented cook, but she’s also one who can (and does) appeal to masses of people. It’s not just her personality that does this, but her no-nonsense recipes that the everyday Joe and Jane can actually make at home. And while Berry’s recipes are naturally heavy with British favorites, she also includes a heavy dose of American favorites as well, such as Pecan Pie and Key Lime Pie.
I adore Berry’s cooking and I love the recipes she provided, along with all of the tips and tricks she offers readers. I strongly recommend this book to anyone and everyone who loves to feast as much as I do!
January 14, 2024
Mary Berry is a star whose creations have been delighting audiences for several decades. I am not a regular viewer but this book tempted me with its approach and its amazing photos. I tried several recipes and succeeded in pleasing my constituents. Here is an example of her approach:
"Cheese Scone Round
Serve these warm with cold meats, soup, or a cheeseboard—and with butter, of course! Serves 6
1¾ cup (225g) all-purpose flour, plus extra for dusting 1 tsp salt ½ tsp mustard powder ¼ tsp cayenne pepper 3½ tsps baking powder 2 tbsps (30g) salted butter, softened 1⅓ cups (150g) sharp Cheddar, grated 1 extra-large egg a little milk
Preheat the oven to 425°F. Lightly grease a baking sheet. —
Measure the flour, salt, mustard powder, cayenne pepper, and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in 1 cup (115g) of the grated cheese. —
Break the egg into a liquid measuring cup, then add milk until the mixture totals about ⅔ cup (150 ml). Stir the egg and milk into the dry ingredients and mix to form a soft but not sticky dough. —
Turn out onto a lightly floured work surface and knead lightly. Roll out to a 6-inch circle and place on the prepared baking sheet."
Her instructions are clear and the results convincing. No regrets!
5*
"Cheese Scone Round
Serve these warm with cold meats, soup, or a cheeseboard—and with butter, of course! Serves 6
1¾ cup (225g) all-purpose flour, plus extra for dusting 1 tsp salt ½ tsp mustard powder ¼ tsp cayenne pepper 3½ tsps baking powder 2 tbsps (30g) salted butter, softened 1⅓ cups (150g) sharp Cheddar, grated 1 extra-large egg a little milk
Preheat the oven to 425°F. Lightly grease a baking sheet. —
Measure the flour, salt, mustard powder, cayenne pepper, and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in 1 cup (115g) of the grated cheese. —
Break the egg into a liquid measuring cup, then add milk until the mixture totals about ⅔ cup (150 ml). Stir the egg and milk into the dry ingredients and mix to form a soft but not sticky dough. —
Turn out onto a lightly floured work surface and knead lightly. Roll out to a 6-inch circle and place on the prepared baking sheet."
Her instructions are clear and the results convincing. No regrets!
5*
December 1, 2010
This is the most wonderful book on baking, every recipe is perfection, even after years of baking from the moment I opened it I began to learn so much, I have also put on weight as a testament to the gorgeousness of every mouthful, try The Very Best Chocolate Fudge Cake and you will be transported to heaven.
Read
February 13, 2022I'm a massive fan of GBBS so naturally this was one of the books I purchased in an attempt to self-educate myself on baking. I knew that the recipes in this book would lean more towards a British style of baking. Not only is the terminology and measuring different, but the style and taste is different as well. British recipes are less sweet and decadent than what Americans tend to gravitate toward. I do love a decadent dessert, but I find more subtle, toned down baked goods appealing too. I just think it's worth noting here because I think there could be some frustration/disappointment if one wasn't aware that this is very much a British cookbook with a British audience in mind.
I am pleased with the quantity and variety of recipes in the book. There are 19 sections and over 250 recipes. I am most excited about the cakes, biscuits, puddings and pies. I'm skeptical of the fruit and nut cakes but trying to keep an open mind! I also feel less excited about the 'American Style' desserts - cupcakes, etc. I am extremely DISPLEASED with the amount of photographs! This is something that is quite important to me in a cookbook, and the first thing I noted when I cracked this one open was how few pictures there are.
I won't rate/review a cookbook until I actually try a recipe so the first recipe I tried was The Pavlova. I don't know why I picked such a fussy bake for my first go with this book, but there you have it. I fretted it about it so much that I decided to consult some more experienced baker friends and even some online recipes. I'm not sure I should have done that because I learned that there isn't a great deal of consensus out there on how to create a successful Pavlova. Mary's instructions are quite clear though, and I mostly followed her recipe to the letter. I was moderately pleased with the results. I am pretty sure my Pavlova was overcooked as it definitely 'tan' not white. It was also a bit grainy, but I thought it tasted good enough and it wasn't embarrassing to serve.
So, I don't know, I don't think it's fair to judge the entire book on this one recipe because there are so many variables that can cause a bake to go astray that aren't at all the fault of the recipe. That said, when I make another Pavlova, I'll use a different recipe.
So, for now, I'll leave the book unrated and come back with updates as I try more recipes.
I am pleased with the quantity and variety of recipes in the book. There are 19 sections and over 250 recipes. I am most excited about the cakes, biscuits, puddings and pies. I'm skeptical of the fruit and nut cakes but trying to keep an open mind! I also feel less excited about the 'American Style' desserts - cupcakes, etc. I am extremely DISPLEASED with the amount of photographs! This is something that is quite important to me in a cookbook, and the first thing I noted when I cracked this one open was how few pictures there are.
I won't rate/review a cookbook until I actually try a recipe so the first recipe I tried was The Pavlova. I don't know why I picked such a fussy bake for my first go with this book, but there you have it. I fretted it about it so much that I decided to consult some more experienced baker friends and even some online recipes. I'm not sure I should have done that because I learned that there isn't a great deal of consensus out there on how to create a successful Pavlova. Mary's instructions are quite clear though, and I mostly followed her recipe to the letter. I was moderately pleased with the results. I am pretty sure my Pavlova was overcooked as it definitely 'tan' not white. It was also a bit grainy, but I thought it tasted good enough and it wasn't embarrassing to serve.
So, I don't know, I don't think it's fair to judge the entire book on this one recipe because there are so many variables that can cause a bake to go astray that aren't at all the fault of the recipe. That said, when I make another Pavlova, I'll use a different recipe.
So, for now, I'll leave the book unrated and come back with updates as I try more recipes.
February 6, 2022
Oh so disappointing. Not any where near enough pictures. Maybe 1 out of every 10 recipes had a picture. Would have liked a little more chat about the recipe origin etc. Amounts given in a mish mosh of ounces and spoons and grams. No Fahrenheit instructions. I waited months to get this at library. Big fan of the show. Definitely not a fan of the book. Pictures please!! Always, pictures. And what is the obsession with self raising flour?
March 9, 2012
I am an OK baker... not anymore I AM FAB - Thanks Mary. YOU ARE EXCELLENT.
October 29, 2024
Disclosure: Received an ARC of this book from NetGalley and Clarkson Potter/Ten Speed Press (Thank you!) in exchange for an honest review.
This is a beautifully put together updated compendium of baking recipes that is heavily weighted with British versions of desserts (teacakes and puddings and scones, oh my!). The gorgeous color photos for about a third of the recipes will leave you salivating. If you're a fan of traditional fruit cakes, this is definitely a book for your library, who knew just how many fruit cake variations there are...
As with the original, this revised and updated version would a good book for aspiring bakers to use to develop their baking chops (just don't start with the Special Cakes chapter as those recipes are more complex). The book is also appropriate for all levels of bakers but novice cooks may struggle a bit with certain recipes. For the most part, recipes are easy to follow and the Introduction and Techniques section provides superb guidance to help ensure baking success. Head notes are generally succinct statements about how tasty the recipe is and whether the it is a multipart affair. Helpful tips let you know how long cakes will keep fresh, when they can be frozen and for how long.
The use of extra large eggs and salted butter (or buttery spread) in most recipes was unusual (to me). I greatly appreciated the use of one-bowl recipes and learning apricot jam is one of her secret ingredients, it shows up in many recipes and how she uses it applied to warm cakes before frosting is genius. I am looking forward to trying my hand at her Fork Cookies, Very Best Scones and Buttermilk and Honey Cheesecake (always, always on the hunt for ways to use buttermilk).
This is a beautifully put together updated compendium of baking recipes that is heavily weighted with British versions of desserts (teacakes and puddings and scones, oh my!). The gorgeous color photos for about a third of the recipes will leave you salivating. If you're a fan of traditional fruit cakes, this is definitely a book for your library, who knew just how many fruit cake variations there are...
As with the original, this revised and updated version would a good book for aspiring bakers to use to develop their baking chops (just don't start with the Special Cakes chapter as those recipes are more complex). The book is also appropriate for all levels of bakers but novice cooks may struggle a bit with certain recipes. For the most part, recipes are easy to follow and the Introduction and Techniques section provides superb guidance to help ensure baking success. Head notes are generally succinct statements about how tasty the recipe is and whether the it is a multipart affair. Helpful tips let you know how long cakes will keep fresh, when they can be frozen and for how long.
The use of extra large eggs and salted butter (or buttery spread) in most recipes was unusual (to me). I greatly appreciated the use of one-bowl recipes and learning apricot jam is one of her secret ingredients, it shows up in many recipes and how she uses it applied to warm cakes before frosting is genius. I am looking forward to trying my hand at her Fork Cookies, Very Best Scones and Buttermilk and Honey Cheesecake (always, always on the hunt for ways to use buttermilk).
March 10, 2023
I received an advance copy via NetGalley.
I adore Mary Berry. I loved her when she was on the Great British Bake Off, and I have a previous cookbook of hers as well. This republication of one of her classic cookbooks incorporates American measures and includes recommendations for swaps for British ingredients, such as light corn syrup for golden syrup.
I was thrilled to get an early chance at this cookbook. I will say straight-up that this is not a one for beginners, nor is it organized to be approachable for beginners. After an introduction loaded with baking advice and equipment explanations, the very first recipe is a British standard, a Victoria Sandwich. The book overall feels cake-heavy, but there's a wide range of complication involved. To put it in Bake Off terms, many of the recipes tend toward Show Stoppers, with a number also presenting a Technical Challenge. Not that this is a bad thing. The variety here looks incredible, and I'd volunteer to taste test pretty much everything.
Some of the recipes that I most want to make are Crunchy Top Lemon Cake, Special Shortbread Cookies, Millionaire Shortbread (probably one of my all-time favorite desserts), and Bakewell Slices.
My biggest criticism of the book is that maybe only half of the recipes have photographs. More than one recipe I found intriguing but I really wanted to see it to know if it truly was of interest. Alas.
I still find this a solid cookbook for someone who loves Bake Off, Mary Berry, and wants to challenge themselves with recipes from one of the great bakers of the modern era.
I adore Mary Berry. I loved her when she was on the Great British Bake Off, and I have a previous cookbook of hers as well. This republication of one of her classic cookbooks incorporates American measures and includes recommendations for swaps for British ingredients, such as light corn syrup for golden syrup.
I was thrilled to get an early chance at this cookbook. I will say straight-up that this is not a one for beginners, nor is it organized to be approachable for beginners. After an introduction loaded with baking advice and equipment explanations, the very first recipe is a British standard, a Victoria Sandwich. The book overall feels cake-heavy, but there's a wide range of complication involved. To put it in Bake Off terms, many of the recipes tend toward Show Stoppers, with a number also presenting a Technical Challenge. Not that this is a bad thing. The variety here looks incredible, and I'd volunteer to taste test pretty much everything.
Some of the recipes that I most want to make are Crunchy Top Lemon Cake, Special Shortbread Cookies, Millionaire Shortbread (probably one of my all-time favorite desserts), and Bakewell Slices.
My biggest criticism of the book is that maybe only half of the recipes have photographs. More than one recipe I found intriguing but I really wanted to see it to know if it truly was of interest. Alas.
I still find this a solid cookbook for someone who loves Bake Off, Mary Berry, and wants to challenge themselves with recipes from one of the great bakers of the modern era.
May 3, 2017
As I have mentioned, I have spent a lot of the Easter break and the recent Bank Holidays baking. I have such a soft spot for Mary Berry and think her recipes are just so traditional and comforting!
This book literally does have every recipe you could ever need in terms of baking. It has the big, lavish wedding, birthday and occasion cakes, the everyday treats and the perfect recipes to bake with your children.
I turn to this book on a weekly basis and especially love Mary's classic recipes for Banana Bread, scones, Ginger & Syrup Tea Loaf, Lemon Drizzle Cake, Chocolate Cake, brownies, Fairy Cakes and brown breads. The instructions are easy to follow, the techniques are relatively simple and the results are always very well appreciated in my house!
This really is a baking bible and a staple on the cookbook shelf for any fans of baking or Mary Berry!
This book literally does have every recipe you could ever need in terms of baking. It has the big, lavish wedding, birthday and occasion cakes, the everyday treats and the perfect recipes to bake with your children.
I turn to this book on a weekly basis and especially love Mary's classic recipes for Banana Bread, scones, Ginger & Syrup Tea Loaf, Lemon Drizzle Cake, Chocolate Cake, brownies, Fairy Cakes and brown breads. The instructions are easy to follow, the techniques are relatively simple and the results are always very well appreciated in my house!
This really is a baking bible and a staple on the cookbook shelf for any fans of baking or Mary Berry!
Read
March 5, 2018Just a caution if you live in the U.S. at higher altitudes. Many of these recipes use 'self rising' flour and then add even more leavener, so if you live at high altitudes you'll have to experiment in order to get a nice bake. For example, you might have to make the conversion to 'not self rising' flour and then make the usual high-altitude adjustments to that. You'll also have to convert from UK to US flour types. Etc. None of that is impossible of course, just not as simple as one may like.
March 24, 2015
I use quite a lot of recipes by Mary Berry, as always find her recipes are simple to make and the majority of ingredients are inexpensive to purchase. As usual, full of colourful pictures which always makes my mouth water. Excellent book.
January 26, 2023
I received a free copy of, Mary Berry's Baking Bible: Revised and Updated, by Mary Berry, from the publisher and Netgalley in exchange for an honest review. I love Mary Berry, she makes cooking look so easy and fun. This is a great cook book, for everybody.
January 4, 2020
Not an experienced baker myself, but feel in safe hands with Mary Berry, the Queen of baking. Her recipes never fail
July 26, 2023
This may sound shocking to some of you but I had never heard of Mary Berry until I watched
The Great British Bake-Off.
I loved her demeanor, her kindness, and her positive vibe on the show; she practically radiates warmth and support!
Naturally, I scooped up Mary Berry's Baking Bible from my local library so I could drool over the photos and read about how knowledgeable Ms. Berry is about baking.
This is a beautifully produced book; heavy, thick, well made, with gorgeous photos and organized instructions.
Some recipes are labor intensive but the end results are, of course, spectacular.
I'm sure if I attempted to bake the more challenging recipes, my cakes wouldn't end up like Dame Mary but isn't the point to try?
Dame Mary, I miss you on The Great British Bake-Off!
It's not the same without you!
I loved her demeanor, her kindness, and her positive vibe on the show; she practically radiates warmth and support!
Naturally, I scooped up Mary Berry's Baking Bible from my local library so I could drool over the photos and read about how knowledgeable Ms. Berry is about baking.
This is a beautifully produced book; heavy, thick, well made, with gorgeous photos and organized instructions.
Some recipes are labor intensive but the end results are, of course, spectacular.
I'm sure if I attempted to bake the more challenging recipes, my cakes wouldn't end up like Dame Mary but isn't the point to try?
Dame Mary, I miss you on The Great British Bake-Off!
It's not the same without you!
April 17, 2023
This is an outstanding cookbook from the queen of baking. The recipes are easy to follow and I can truthfully say I’ve never had a Mary Berry recipe fail. I’m getting the hardcover edition when it comes out!
Thanks to the publisher and NetGalley I received a complimentary copy of this book. Opinions expressed as in this review are completely my own.
Thanks to the publisher and NetGalley I received a complimentary copy of this book. Opinions expressed as in this review are completely my own.
February 22, 2023
Mary Berry’s Baking Bible: Revised and Updated
By: Mary Berry
Pub Date is May 9, 2023
This cookbook is delightful! It truly is a baking bible — featuring many recipes, tips and tricks, and loads of information about baking and ingredients. The images were crisp and the instructions well written and easy to follow.
The book is jam packed with tons of sweet and savory recipes that look and sound delicious. Some quite popular, others not so much! I’d say it’s the perfect gift for bakers wanting to venture out of their comfort zones.
Some recipes that had my mouth watering just from the description and recipe are:
— the Large All-In-One Victoria Sandwich
— the Mississippi Mud Pie
— the Sponge Christening Cake
— the Orange and Chocolate Fork Shortbread Cookies
— the Focaccia with Onion and Balsamic Topping
I cannot wait to pick up a physical copy of this book and get baking!
Thank you NetGalley and Clarkson Potter/Ten Speed Press for this eARC in exchange for my honest review.
By: Mary Berry
Pub Date is May 9, 2023
This cookbook is delightful! It truly is a baking bible — featuring many recipes, tips and tricks, and loads of information about baking and ingredients. The images were crisp and the instructions well written and easy to follow.
The book is jam packed with tons of sweet and savory recipes that look and sound delicious. Some quite popular, others not so much! I’d say it’s the perfect gift for bakers wanting to venture out of their comfort zones.
Some recipes that had my mouth watering just from the description and recipe are:
— the Large All-In-One Victoria Sandwich
— the Mississippi Mud Pie
— the Sponge Christening Cake
— the Orange and Chocolate Fork Shortbread Cookies
— the Focaccia with Onion and Balsamic Topping
I cannot wait to pick up a physical copy of this book and get baking!
Thank you NetGalley and Clarkson Potter/Ten Speed Press for this eARC in exchange for my honest review.
January 15, 2019
I think Mary Berry is perfect so obviously her Baking Bible is perfect. It includes traditional British bakes, recipes used in challenges on Great British Bake-Off, and some yummy looking options from around the world. Her directions are clear and while some are intimidating, most seem fairly straight forward. She does some things differently from other baking books. For instance she uses salted butter and therefore no salt in her recipes. Even if you have no intention of baking, it's an enjoyable read.
June 15, 2019
Recipes, tips, and instructions from the Queen of Baking. I loved finding recipes I’d never find anywhere else, but obviously as a chocolate lover, dying over the entire chapter dedicated to chocolate.
The four stars instead of five is mainly the ulitization I got from this book- not disregarding the quality of it. Baking Bible is right, this book actually has everything you could look for in an advanced baking book. Thank you Mary Berry!
The four stars instead of five is mainly the ulitization I got from this book- not disregarding the quality of it. Baking Bible is right, this book actually has everything you could look for in an advanced baking book. Thank you Mary Berry!
January 17, 2019
Great guide to so many of the "technical challenges" that Mary Berry has her contestants do on the Great British Baking Show. But of course, be prepared for measurements in ounces/grams (standard for a UK book.)
This is a great book but not enough photos! Some of these sound quite tricky with no picture to guide you through to the end product.
This is a great book but not enough photos! Some of these sound quite tricky with no picture to guide you through to the end product.
June 24, 2011
Brilliant book. Excellent selection of cakes, biscuits and pastries written in a clear, easy to follow manner. I've tried a good number of recipes and, following the instructions, everything's turned out perfectly and has been very tasty!
November 18, 2011
Some tasty recipes in here- lots of excellent baking advice, the perfect book for the amateur baker to perfect there baking skills and to make some classic baked goods to a high standard. Lovely pictures, clear and detailed recipes that are easy to follow.
June 8, 2023
A solid overview of traditional British baked goods from the former judge of the The Great British Baking Show, this cookbook includes recipes for cakes, cookies, muffins, tarts, puddings, and cheesecakes. Nothing groundbreaking, but some recipes might seem more exotic to an American audience. The recipe introductions are on the fluffy side (I'd have liked more background/history) and only half of the recipes include photographs, which is a shame from a visual perspective as well as that of the home baker, who might like to know what the finished product should look like.
November 2, 2021
Good book
November 12, 2023
Yummy recipes that pretty simple to make!
June 4, 2023
I absolutely love baking, it is not only yummy at the end but also a wonderful stress relief! With enthusiasm I picked up Mary Berry’s Baking Bible and what a delight! A broad range of savoury and sweet, complex and simple, recipes is included with lots of hints and tips.
Easy-to-follow and made with easy-to-access ingredients, I had great fun testing a number of them out for myself and for friends! They were all a hit! From my new favourite Apple and Vanilla Sheet Cake to Meringue Nests, through to potato scones and cheese straws, each one came out as it should and was delicious!
This is a reference book to be explored depending on the occasion, with elaborate celebration baking and children’s baking included too, it will take me a while to get the whole way through it but I will definitely be baking more of Mary Berry’s recipes. It’s a five out of five on the enJOYment scale and highly recommended! It would make a wonderful gift too for a baker family member or friend!
Easy-to-follow and made with easy-to-access ingredients, I had great fun testing a number of them out for myself and for friends! They were all a hit! From my new favourite Apple and Vanilla Sheet Cake to Meringue Nests, through to potato scones and cheese straws, each one came out as it should and was delicious!
This is a reference book to be explored depending on the occasion, with elaborate celebration baking and children’s baking included too, it will take me a while to get the whole way through it but I will definitely be baking more of Mary Berry’s recipes. It’s a five out of five on the enJOYment scale and highly recommended! It would make a wonderful gift too for a baker family member or friend!
February 22, 2023
Whether you are a seasoned baker or just starting out this is the cookbook for you!🍰🧁🍪🥧
I've loved Mary Berry since watching her on, "The Great British Baking Show." She's certainly the,"Queen of Baking" in the UK and now world renowned!
I love to bake for my family and don't consider myself a professional baker. It's just a hobby and I like the easy recipes. That's what Mary stated in her foreword that she first published her cookbooks to help people learn the basics of homebaking and how easy it can really be.
This revised and updated book is filled with an introduction on baking at home, the equipment needed, and all the different terminology. It's broken down into Seventeen Chapters. There are a variety recipes from: Classic Cakes, Spiced Cakes, Chocolate Treats, Cupcakes and other small goodies, Celebration Cakes, Special Cakes, Sheet Cakes, Baking for Children, Crackers and Cookies, Fancy Cookies, Tarts and Pastries, Breads, Fruit Loaves, Buns and Scones, Hot Puddings and Pies, Souffles and Meringues, and a whole Chapter just on Cheesecakes!
She has a little blurb before every recipe and most of them have pictures. On the weekend I made the Lemon Yogurt Cake for my family. It was a hit! A perfect cake to serve with coffee or tea. There are so many recipes I'd still like to try. I'm especially interested in the very British and classic Victoria Sandwich (Sponge Cake), Banoffee Pie, The Best Scones and The Fork Cookies Recipe. I think my family will be having many yummy treats to come for awhile 😋 👩🏻🍳
I'd like to kindly thank NetGalley and Clarkson Potter/Ten Speed Press for granting me access to this Advanced Reader Copy.
Available May 9, 2023 in North America
I've loved Mary Berry since watching her on, "The Great British Baking Show." She's certainly the,"Queen of Baking" in the UK and now world renowned!
I love to bake for my family and don't consider myself a professional baker. It's just a hobby and I like the easy recipes. That's what Mary stated in her foreword that she first published her cookbooks to help people learn the basics of homebaking and how easy it can really be.
This revised and updated book is filled with an introduction on baking at home, the equipment needed, and all the different terminology. It's broken down into Seventeen Chapters. There are a variety recipes from: Classic Cakes, Spiced Cakes, Chocolate Treats, Cupcakes and other small goodies, Celebration Cakes, Special Cakes, Sheet Cakes, Baking for Children, Crackers and Cookies, Fancy Cookies, Tarts and Pastries, Breads, Fruit Loaves, Buns and Scones, Hot Puddings and Pies, Souffles and Meringues, and a whole Chapter just on Cheesecakes!
She has a little blurb before every recipe and most of them have pictures. On the weekend I made the Lemon Yogurt Cake for my family. It was a hit! A perfect cake to serve with coffee or tea. There are so many recipes I'd still like to try. I'm especially interested in the very British and classic Victoria Sandwich (Sponge Cake), Banoffee Pie, The Best Scones and The Fork Cookies Recipe. I think my family will be having many yummy treats to come for awhile 😋 👩🏻🍳
I'd like to kindly thank NetGalley and Clarkson Potter/Ten Speed Press for granting me access to this Advanced Reader Copy.
Available May 9, 2023 in North America
May 5, 2020
I don’t know how much I needed an English baking book. I try to ignore that little voice that says that British food is the bottom rung, but I am an Anglophile and I’ve watched way too many episodes of The Great British Baking Show (the ones from the BBC) to not be curious about Eaton Mess and trifle and Victoria Sponge and meringue the size of your head and treacle tart. (Perhaps that last one is just one too many times through Harry Potter.) I don’t know how much hope I actually hold out for this book, but then again Mary is so revered in England, an authority on all this dessert. Tea. Whatever. I was Mary Berry for Halloween a couple years ago. Plus, how lovely that her name is Mary Berry and she’s the queen of British pudding? (That’s what they call dessert, crazy.)
It is a stretch to call almost any cookbook a “Bible.” I already have one baking “Bible,” and while it has more breadth than this one, including breads for one thing, neither one of them is what I would call a food “Bible.” Mary Berry’s is distinctly British, including things from other cultures only as they have become popular in England, as far as I can tell. And it’s not everything. I’ve seen the show. She has other books. But if you are a Berry fan, you’ll find what you’ll expect here. Quality but straight-forward recipes for British classics.
There is a forgettable introduction to each chapter, but there isn’t much other in the way of chatting. It’s straight-up recipes. The recipes are well-written, easy to use, and full of ingredients that you can find at the supermarket, assuming you can translate British English to American English. There are photos for a lot of the recipes, which is helpful in baking: to know what a thing’s supposed to look like when you’re done. There is a helpful section at the front of the cookbook, or helpful at least if you are a novice or almost-novice baker. Talks about baking and measuring and tools and techniques and things.
So this is a British dessert book. If that’s what you want, go no further. For more general baking books, keep tuned here. I’ve used her chocolate chip brownies recipe twice already, the first time with toffee bits, because it is really good. I skipped her recipe for carrot cake because it didn’t have enough in it, which I find is a thing in her baking: simplicity, for better or worse. I made her hot cross buns, too, and met with stodgy results. The other thing I made was Banana Loaf (which we know as banana bread). It was straightforward and a tad sweet, but it could be a good starting point. I already added a layer of walnuts on the surface, improving it.
***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG***
It is a stretch to call almost any cookbook a “Bible.” I already have one baking “Bible,” and while it has more breadth than this one, including breads for one thing, neither one of them is what I would call a food “Bible.” Mary Berry’s is distinctly British, including things from other cultures only as they have become popular in England, as far as I can tell. And it’s not everything. I’ve seen the show. She has other books. But if you are a Berry fan, you’ll find what you’ll expect here. Quality but straight-forward recipes for British classics.
There is a forgettable introduction to each chapter, but there isn’t much other in the way of chatting. It’s straight-up recipes. The recipes are well-written, easy to use, and full of ingredients that you can find at the supermarket, assuming you can translate British English to American English. There are photos for a lot of the recipes, which is helpful in baking: to know what a thing’s supposed to look like when you’re done. There is a helpful section at the front of the cookbook, or helpful at least if you are a novice or almost-novice baker. Talks about baking and measuring and tools and techniques and things.
So this is a British dessert book. If that’s what you want, go no further. For more general baking books, keep tuned here. I’ve used her chocolate chip brownies recipe twice already, the first time with toffee bits, because it is really good. I skipped her recipe for carrot cake because it didn’t have enough in it, which I find is a thing in her baking: simplicity, for better or worse. I made her hot cross buns, too, and met with stodgy results. The other thing I made was Banana Loaf (which we know as banana bread). It was straightforward and a tad sweet, but it could be a good starting point. I already added a layer of walnuts on the surface, improving it.
***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG***
January 2, 2024
I was really looking forward to testing out recipes from this book, but I incorrectly assumed 'Americanized' meant it would have both British and American terms and measurements.
The recipes have American cup measures/ounces first, with grams listed in brackets - all good. But all the temperatures are in F, with no mention of the C equivalent.
If I'd been reading the print version, it would have been fine but with an ebook you'd have to either flick to the conversion page or Google the temperature. In print you could then make a note for next time, but not in the ebook.
The ingredients are written for the American audience ('heavy cream' etc.) not including the British term as well. Is there a British version planned or do we have to stick with the original??
All that said, the recipes look comprehensive. There are basic recipes and more complicated ones. The book covers many traditional British recipes as well as some standard American recipes.
The intro has well written baking advice for beginners, including basic terms and a list of equipment.
This is an excellent book for American bakers who want to try traditional British bakes from a reliable source.
Thanks to NetGalley and the publisher for an advance ebook copy in exchange for an honest review.
The recipes have American cup measures/ounces first, with grams listed in brackets - all good. But all the temperatures are in F, with no mention of the C equivalent.
If I'd been reading the print version, it would have been fine but with an ebook you'd have to either flick to the conversion page or Google the temperature. In print you could then make a note for next time, but not in the ebook.
The ingredients are written for the American audience ('heavy cream' etc.) not including the British term as well. Is there a British version planned or do we have to stick with the original??
All that said, the recipes look comprehensive. There are basic recipes and more complicated ones. The book covers many traditional British recipes as well as some standard American recipes.
The intro has well written baking advice for beginners, including basic terms and a list of equipment.
This is an excellent book for American bakers who want to try traditional British bakes from a reliable source.
Thanks to NetGalley and the publisher for an advance ebook copy in exchange for an honest review.
June 25, 2020
Mary Berry is my baking queen, and I so wanted to love this book. However, I’ve tried 2 recipes now from this book, and they didn’t really go all that well. Some of it could be the British to American measurement conversions. For example, I did a muffin recipe that said it should make 12 full-sized muffins, and it definitely did not. Not every recipe has a finished picture, so you need to consult Google to see what your final product should look like. I’d say this book isn’t beginner friendly, but I still love Mary Berry. Perhaps one of her other books will go better for me.
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