Mary Berry's Baking Bible

May 1, 2023

British baking star and cookbook author Berry (Mary Berry Cooks to Perfection; Entertaining with Mary Berry) was introduced to most United States bakers via the Great British Bake Off. Her eminence in the baking world is of long-standing, making this book (a revision of one of her earlier efforts with a nod to U.S. measurements and ingredients) welcome. Readers will find many of the British bakes that have been seen on the show--Victoria sponge, Battenberg, Bakewell, lemon drizzle, parkin--some in perhaps a slightly altered form, as well as standards like chocolate chip cookies with Berry's spin. For the most part, ingredients are recognizable to a U.S. reader, except for something called "buttery spread," used in place of other shortenings but without specifying a brand or fat percentage. All manner of baking is included--cakes galore, including more fruitcakes than most on this side of the pond might want, tarts, scones, souffl�s, crackers, breads, etc. It is pretty and bright, with fewer pictures than some new baking books, but enough to inspire. As an author, Berry is encouraging, warm, and helpful. VERDICT From a baking point of view, this adds some new things, and from a circulation standpoint, this will be a big winner.--Danise Hoover

Copyright 2023 Library Journal, LLC Used with permission.

June 19, 2023
“I felt it was time to create a new complete book of baking,” writes Great British Bake Off judge Berry (Cook and Share) in this helpful revamp of her essential guide to home baking. The updated edition includes American measurements, more photos, and 20 additional recipes. The new chapter on bread baking showcases a dense seeded nut loaf with almonds, pistachios, and walnuts; garlic cilantro naan; and tender yeasted cottage loaf. A chapter on baking for children includes plenty of treats that will be hits at birthday parties—including adorable mini jam tarts—as well as recipes kids can help out with, such as colorful iced animal cookies. More adult cookie options include delicate lacy Florentines and boozy brandy snaps. Cake recipes abound (there are 10 variations on cheesecake alone), with Berry drawing inspiration from Viennese, Parisian, and Swiss confections. The mouthwatering all-chocolate chapter challenges home bakers to tackle a multistage chocolate mousse cake, while the chapter on “Celebration Cakes” stars a beautiful and elaborate bûche de noël. Variations on classic English cakes include Victoria sandwiches with chocolate or coffee buttercream filling. This comprehensive opus is an appealing, easy-to-use volume that will have anyone who picks it up eager to hit the kitchen.