3.5
Mary Berry Cooks to Perfection
ByPublisher Description
Cook over 100 recipes to absolute perfection with guidance from Mary Berry.
For each recipe Mary identifies the crucial techniques that guarantee perfect results and gives easy-to-follow, step-by-step photographic instructions. Wondering exactly how to cook salmon so that it melts in your mouth, how to cook a steak to the perfect shade of pink, or how to bake a cake that's both springy and moist? With Mary Berry's no-nonsense, tried-and-true instructions, every dish you cook can be absolutely perfect.
For each recipe Mary identifies the crucial techniques that guarantee perfect results and gives easy-to-follow, step-by-step photographic instructions. Wondering exactly how to cook salmon so that it melts in your mouth, how to cook a steak to the perfect shade of pink, or how to bake a cake that's both springy and moist? With Mary Berry's no-nonsense, tried-and-true instructions, every dish you cook can be absolutely perfect.
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Meet readers like you in the Fable For You feed, designed to build bookish communitiesMary Berry Cooks to Perfection Reviews
3.5
Mwinkler
Created about 1 year agoShare
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Rachael
Created over 2 years agoShare
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April Lowrey
Created almost 4 years agoShare
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zell
Created about 4 years agoShare
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“Some of the recipes seem a little old fashioned (or classic?) But overall a very solid cookbook, lots of pictures and clear step by step directions.”
fungivibes 🪐🪼
Created over 4 years agoShare
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About Mary Berry
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.
Other books by Mary Berry
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