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Over 1,000 recipes for every occasion
A cornucopia of Mary Berry's delicious recipes for everyday family meals and entertaining
Success every time
Easy-to-follow, step-by-step instructions make traditional, new, and imaginative ideas easy
Easy menu choice
Full-colour photographs of recipes with how-to photographs and preparation times help you plan and produce different meals
Useful hints and tips
Includes time-saving tips, presentation and garnishing ideas, microwaving and freezing information, buying and storing guides, and nutritional advice
Check nearby libraries
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Edition | Availability |
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1
Mary Berry's Complete Cook Book
1995, Dorling Kindersley
Hardcover
in English
- First UK Edition
0751302058 9780751302059
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Book Details
Table of Contents
FOREWARD
Page 5
INTRODUCTION: Basic Equipment
Page 10
How To Use This Book
Page 14
CHAPTER 1.
HOT & CHILLED SOUPS: Colour Index
Page 16
Know-How
Page 20
Recipes
Page 22
CHAPTER 2.
FIRST COURSES: Colour Index
Page 42
Recipes
Page 47
Tapas
Page 50
CHAPTER 3.
EGGS & CHEESE: Colour Index
Page 72
Know-How
Page 76
Recipes
Page 79
Buffet Pancakes
Page 88
CHAPTER 4.
FISH & SHELLFISH: Colour Index
Page 98
Know-How
Page 104
Recipes
Page 108
Poached Salmon with Dill Mayonnaise
Page 124
CHAPTER 5.
POULTRY & GAME: Colour Index
Page 138
Know-How
Page 147
Recipes
Page 152
Marinated Barbecue Chicken
Page 172
Christmas Roast Turkey
Page 178
CHAPTER 6.
MEAT DISHES: Colour Index
Page 198
Know-How
Page 209
Recipes
Page 215
Mexican Steak Platter
Page 224
Hamburgers
Page 234
Kebabs
Page 248
CHAPTER 7.
VEGETARIAN DISHES: Colour Index
Page 272
Know-How
Page 276
Recipes
Page 278
Vegetable Casseroles
Page 280
Vegetarian Curries
Page 290
CHAPTER 8.
PASTA & RICE: Colour Index
Page 300
Know-How
Page 304
Recipes
Page 307
Ravioli
Page 314
Nasi Goreng
Page 324
CHAPTER 9.
VEGETABLES & SALADS: Colour Index
Page 328
Know-How
Page 335
Recipes
Page 339
Chargrilled Vegetable Platter
Page 352
CHAPTER 10.
YEAST COOKERY: Colour Index
Page 364
Know-How
Page 367
Recipes
Page 370
Thin-Crust Pizzas
Page 376
Danish Pastries
Page 382
CHAPTER 11.
PIES, TARTS, & HOT DESSERTS: Colour Index
Page 388
Know-How
Page 393
Recipes
Page 396
Chocolate Fondue
Page 402
Fruit Puddings
Page 412
Fruit Tartlets
Page 420
CHAPTER 12.
CHILLED DESSERTS: Colour Index
Page 424
Know-How
Page 429
Recipes
Page 432
Meringues
Page 438
Fruit Jellies
Page 444
Sorbets
Page 452
CHAPTER 13.
CAKES & TEABREADS: Colour Index
Page 458
Know-How
Page 462
Recipes
Page 465
American Muffins
Page 470
Christmas Cake
Page 476
Choux Pastries
Page 484
USEFUL INFORMATION: Herbs
Page 488
Spices
Page 490
Microwaving
Page 492
Freezing
Page 494
Healthy Eating
Page 496
Cook's Notes
Page 498
INDEX
Page 499
ACKNOWLEDGMENTS
Page 512
Edition Notes
Includes index.
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- Created October 20, 2008
- 10 revisions
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February 17, 2024 | Edited by ImportBot | import existing book |
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October 20, 2008 | Created by ImportBot | Imported from Talis record |