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BBC Books

Mary Berry's Baking Bible: Over 250 Classic Recipes

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Description

Filled with 250 foolproof recipes of every variety, this comprehensive cookbook is packed with delicious baking ideas. Tempting muffins, scones, and breads are included along with Marry Berry’s famous cake recipes, including Victoria Sponge, Very Best Chocolate Cake, and Hazelnut Meringue Cake. Full- color photographs and illustrations that detail trickier steps are accompanied by easy-to-follow instructions and handy tips, making this an ideal resource for kitchen novices and more experienced cooks alike. Read more


Publisher ‏ : ‎ BBC Books; Illustrated edition (February 1, 2010)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 400 pages


ISBN-10 ‏ : ‎ 2


ISBN-13 ‏ : ‎ 52


Item Weight ‏ : ‎ 2.89 pounds


Dimensions ‏ : ‎ 7.5 x 1.2 x 9.5 inches


Best Sellers Rank: #10,198 in Books (See Top 100 in Books) #16 in Cookie Baking (Books) #22 in Cake Baking (Books) #37 in Cooking, Food & Wine Reference (Books)


#16 in Cookie Baking (Books):


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Top Amazon Reviews

    • A great beginning book showing you all the terms you need but going into advanced baking
Declare directions, the photos a basic cookbook also to show you how to prepare items and basic baking terms. I love it it’s a great first book for her. I would love to get my other two books that was ordered. Please please
Reviewed in the United States on August 13, 2022 by Bonnie Buntin
    • Gift for a granddaughter who LOVES GBBS! Translations U.K. To U.S. are part of the fun!
A perfect gift for my 12-year-old granddaughter, who loves "Great British Baking Show." Lots of translations will be required, but that's part of the fun: she can google translate C. to F. and "treacle." Some of the ingredients ("strong flour") require a bit more research, but they're still easy to google with a little help from an experienced baker. I noted that none of the recipes use salt and, sure enough, Ms. Berry does state that she prefers salted butter. She also often uses "self-rising flour," which in the U.S. means salted White Lily; however, apparently in the U.K., SRF does not include salt. I tried two recipes and the combination of salted butter + White Lily self-rising flour was perfect in terms of texture and just-right saltiness. The author's use of softened butter in scones and biscuits is unconventional to my American mind, but that's part of the fun: a British biscuit ("Don't be ridiculous, Potter, have a biscuit") is very different from an Alabama biscuit. I cheated, added 1/4 cup of heavy cream, and my biscuits were delicious, as were the scones. So I'm very happy with my purchase--for a jump start on her baking, her presents will also include some caster sugar, White Lily flour, and Lyle's Golden Syrup, the latter two of which I amazon but may be available in your grocery store. ... show more
Reviewed in the United States on December 23, 2018 by Mary C.
    • This book is difficult for the US audience
I knew in advance it was written for the UK and I'd be converting measurements which isn't all that difficult to do, however the products she uses are very hard to find here and some are impossible. We just simply do not have the equivalent like double cream. I guess the easiest way to picture this would be - you receive the book and you anticipate perhaps buying a few items, then getting down to business with a recipe. You go shopping for a cake tin because all of mine are only 3" deep and once out to several good stores you realize 8" deep is impossible to find on the shelves. The sugars she uses- are just simply not readily available though you can find some I suspect at whole foods and you can't simply substitute the US brown sugars for muscovado, it's hard to find if not impossible Golden Syrup and Black Treacle, the cheeses are also unique to the UK. The book does provide the conversion for cooking temps but they are off by a few degrees so be careful on the bake times. I guess the book itself looks great and I wish I could delve in and make these recipes ...and then you realize the absolute hassle of buying everything hit and miss at stores and say to yourself ... there are so many wonderful baking bibles out there why the heck did I choose this one! It's not as if her recipes are above and beyond anyone else's. ... show more
Reviewed in the United States on March 26, 2021 by PCA
    • No bueno 💔
The media could not be loaded. Boooo!!! I love the book, but why did it have to be ripped 😥🤯🥺
Reviewed in the United States on January 25, 2022 by Stephanie Beacham
    • Excellent.
We love Mary, and we love this book. We do wish there were a million more pictures, but then we always want that from every cook book. Explanations were clear and we were successful on our first attempt of our first recipe. The only thing worth mentioning is that British chefs do things by weight (British scale too) not by volume like Americans. So we went ahead and bought a cheap digital scale that does both American and British, ounces and grams. This was a great idea. In the end we're completely converted to the British way of measuring because if you think of it, like with flour, a cup can vary greatly in actual amount due to how much it is compacted or shaken up. So we're totally on board with weighing it out. And with a decent cheap scale it's no problem at all. And like I said we were completely successful on our first bake (Swiss Roll), which I'm not sure ever happened with American (volume based) recipe books. Overall, a lovely book, good recipes, easy to follow. Lot's of fun ahead. I'd recommend this for any enthusiast. ... show more
Reviewed in the United States on January 25, 2019 by hawkeye
    • Outstanding, But Shorten the Baking Time!!
This is a wonderful cookbook and some of the recipes are now our favorites, especially the Apple and Cinnamon Cake and the strawberry dessert Cake. However, I discovered I had to greatly reduce the suggested baking times. For example the two recipes mentioned suggest you bake them 1- 1/2 hours. No! They would be badly over baked like hockey pucks. Somehow the translation for oven temperature works but the timing doesn’t. I bake these for 45-50 minutes tops. They come out beautifully. Delicious!! ... show more
Reviewed in the United States on August 31, 2021 by Catherine M.
    • A good, not great, introduction to baking
The recipes that I have tried from it (maybe 10?) have all turned out well. The only reason I didn't give it 5 stars is because there is a lack of photos and in a baking bible I would expect every recipe to have a photo. Being American I don't know what some of the finished products are supposed to look like so a photo would have been helpful. Some of the explanations are really good and then others are glossed over. Some of the recipes are amazing, and others are very simplistic. If you want a cookbook that can help you make everything from a simple cupcake to a fancy wedding cake (although I think English weddings must be very different from American extravaganzas if that is a wedding cake - which would not be a bad thing...) this is a good all purpose book. ... show more
Reviewed in the United States on January 1, 2020 by RenaissanceWoman
    • A lovely easy to follow book of baking recipes.
Love this book my sister also has it. I love the practical advice Mary gives you with the recipes. This book is great for a beginner baker or one like me who has been cooking for years.
Reviewed in the United States on January 2, 2022 by Jane

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