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Summary
Summary
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."
Author Notes
Mary Berry is a judge on The Great Holiday Baking Show and The Great British Baking Show. She has written over 70 cookbooks, and is regarded as a "national treasure" in Britain.
Reviews (3)
Publisher's Weekly Review
British baking grand dame Berry (Mary Berry's Baking Bible), beloved judge of The Great British Bake Off, compiles a delightful array of new family recipes that "look good, taste good [and are] 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.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Berry, who has won hearts as the friendly judge on the BBC import Great British Baking Show, and its American spin-off, Great Holiday Baking Show, published Baking with Mary Berry last year. Here, after a brief, general, photographic how-to introduction, Berry gathers well over 100 of her test-kitchen-approved recipes for all meals of the day, each one fulfilling her required criteria: they must look good, taste good, and be practical to make. No single-use spices or hand-wringing techniques here! All including calorie counts and many accompanied by photos, recipes skip introductions and include clearly numbered steps, for the oft-interrupted chef. Among globe-spanning main dishes (Hungarian goulash; Tex-Mex chicken; boeuf bourguignonne; Thai red curry; and kedgeree, a traditional English breakfast dish, just to name a few), Berry includes many vegetarian options, sides, and, of course, breads, baked goods, and desserts. Variations and preparation tips (how to chop specific vegetables, how to make a simple mayonnaise, etc.) pop up on some pages, too. This is a basic, go-to volume, with the flair that Berry's growing U.S. fan base will expect.--Bostrom, Annie Copyright 2016 Booklist
Library Journal Review
Anyone saddened by Berry's departure from The Great British Baking Show can still enjoy her many cookbooks, including this new collection of everyday favorites. Simple, mostly savory recipes such as turkey and lemon stir fry, scallops with spicy cashew sauce, spinach gnocchi with tomato sauce, and fragrant chicken curry will have novice cooks exploring an array of global flavors. Each recipe includes calorie counts and clear step-by-step instructions. Essential techniques, such as how to scramble eggs, appear in an introductory chapter. Unlike many celebrity chef cookbooks, this practical title steers clear of memoir and autobiography. VERDICT A straightforward collection from a beloved chef and TV host. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
Introduction | p. 6 |
Techniques | p. 8 |
Breakfasts and Brunches | p. 20 |
Mushroom omelet with ciabatta | p. 22 |
Mexican omelet | p. 23 |
Zucchini and prosciutto frittata | p. 24 |
Chicken crêpes florentine | p. 25 |
Kedgeree | p. 26 |
Strata with cheese and pesto | p. 28 |
Croque señor | p. 30 |
Eggs Benedict | p. 31 |
Soups, Salads, and Appetizers | p. 32 |
French onion soup | p. 34 |
Vegetable minestrone | p. 36 |
Tomato soup | p. 37 |
Clam chowder | p. 38 |
Butternut squash soup | p. 40 |
Chicken noodle soup | p. 42 |
Avocado caprese salad | p. 44 |
Salade niçoise | p. 46 |
Spinach and bacon salad | p. 48 |
Waldorf Salad | p. 49 |
Caesar salad | p. 50 |
Crunchy Asian salad | p. 52 |
Potato salad | p. 53 |
Greek salad | p. 54 |
Spicy chicken wings | p. 55 |
Spiced meatballs | p. 56 |
Nachos grande | p. 58 |
Hummus | p. 60 |
Shrimp salad | p. 62 |
Sun-dried tomato crostini | p. 63 |
Pizza tartlets | p. 64 |
Main Dishes | p. 66 |
Provencal-style roast chicken | p. 68 |
Chicken cacciatore | p. 70 |
Chicken pot pie | p. 72 |
Tex-Mex chicken | p. 73 |
Coqauvin | p. 74 |
Jerk chicken | p. 76 |
Thai chicken with water chestnuts | p. 77 |
Fragrant chicken curry with almonds | p. 78 |
Sweet and sour chicken | p. 80 |
Chicken with sage and orange | p. 82 |
Chicken cordon bleu | p. 84 |
Turkey schnitzel | p. 85 |
Turkey and lemon stir-fry | p. 86 |
Turkey mole | p. 88 |
Asian duck with ginger | p. 89 |
Duck breasts with red wine sauce | p. 90 |
Beef pot roast with winter vegetables | p. 92 |
Boeuf Bourguignon | p. 94 |
Teriyaki beef | p. 96 |
Steak Diane | p. 98 |
Fajitas | p. 99 |
Beef Stroganoff | p. 100 |
Hungarian goulash | p. 102 |
Thai red beef curry | p. 104 |
Meat loaf | p. 106 |
Lamb chops with mint glaze | p. 107 |
Veal schnitzel | p. 108 |
Pork chops with stuffing no Pork tenderloin with chile and coconut | p. 112 |
Pork chops with mixed peppercorns | p. 114 |
Sweet and sour Chinese spareribs | p. 116 |
Shrimp tacos | p. 117 |
Jumbo shrimp with tarragon sauce | p. 118 |
Scallops with spicy cashew sauce | p. 119 |
Mussel gratin | p. 120 |
Spicy clams with cilantro pesto | p. 122 |
Broiled trout with cucumber and dill | p. 124 |
Tuna with fennel and tomato relish | p. 126 |
Tuna steaks with orange relish | p. 128 |
Herb roasted salmon | p. 129 |
Mushroom-stuffed sole fillets | p. 130 |
Best-ever fried fish | p. 132 |
Cajun-spiced red snapper | p. 134 |
Sea bass with lemon butter sauce | p. 136 |
Pad Thai with shrimp | p. 138 |
Shrimp tagliatelle | p. 140 |
Pasta shells with scallops | p. 141 |
Penne with spinach and Stilton | p. 142 |
Fettucine primavera | p. 144 |
Tuna and fennel pasta bake | p. 146 |
Spaghetti alla carbonara | p. 148 |
Ricotta and spinach ravioli | p. 149 |
Pasta spirals with herbed meatballs | p. 150 |
Cannelloni with ricotta and spinach | p. 152 |
Classic lasagna | p. 154 |
Jalapeno deep-dish pizza | p. 156 |
Calzone | p. 158 |
Vegetarian stacked enchiladas | p. 159 |
Mixed bean bake | p. 160 |
Mushroom Stroganoff | p. 162 |
Eggplant parmigiana | p. 163 |
Italian stuffed zucchini | p. 164 |
Polenta with grilled vegetables | p. 165 |
Spinach gnocchi with tomato sauce | p. 166 |
Couscous with roasted bell peppers | p. 168 |
Spiced eggplant with filo crust | p. 170 |
Veggie burgers | p. 172 |
Falafel with sesame yogurt sauce | p. 174 |
Peking tofu with plum sauce | p. 175 |
Red lentil and coconut curry | p. 176 |
Sides | p. 178 |
Boston baked beans | p. 180 |
Spiced yams | p. 181 |
Cauliflower and broccoli with cheese | p. 182 |
Creamed spinach | p. 184 |
Aromatic Brussels sprouts | p. 185 |
Glazed carrots and turnips | p. 186 |
Summer peas and beans | p. 188 |
Roasted fennel and sweet potato gratin | p. 190 |
Asparagus with Parmesan | p. 192 |
Herbed roasted tomatoes | p. 193 |
Ratatouille | p. 194 |
Three-cheese macaroni | p. 195 |
Persian pilaf | p. 196 |
Risi e bisi | p. 198 |
Potatoes lyonnaise | p. 200 |
Steak fries | p. 201 |
Potatoes au gratin | p. 202 |
Breads and Baked Goods | p. 204 |
Farmhouse loaf | p. 206 |
Dinner rolls | p. 208 |
Cheese and herb bread | p. 210 |
Potato bread | p. 211 |
Focaccia | p. 212 |
Croissants | p. 214 |
Cinnamon rolls | p. 216 |
Whole wheat drop scones | p. 217 |
Irish soda bread | p. 218 |
Chelsea buns | p. 220 |
Bath buns | p. 222 |
Desserts | p. 224 |
Apple Brown Betty | p. 226 |
Cherries jubilee | p. 228 |
Tiramisu | p. 229 |
Chocolate chip cheesecake | p. 230 |
Chocolate and brandy mousse | p. 232 |
Orange panna cotta with soaked oranges | p. 234 |
Quick vanilla ice cream | p. 236 |
Peach Melba | p. 238 |
Chocolate cake | p. 239 |
Sorbet selection | p. 240 |
Crepe Suzette | p. 242 |
Fruit fritters | p. 244 |
Baked apples | p. 245 |
Poached pears with blackberry sauce | p. 246 |
Lemon cheesecake on a ginger crust | p. 248 |
Baked apple dumplings | p. 250 |
Rum and raisin ice cream | p. 251 |
Index | p. 252 |
Acknowledgments | p. 256 |