Classic
Delicious, no-fuss recipes from Mary’s new BBC series
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- ¥2,000
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- ¥2,000
発行者による作品情報
“These are my wonderful brand-new recipes - timeless classics, simple British dishes and delicious, modern favourites to tempt family and friends. With my trusted tips and techniques for quick, easy and foolproof cooking, in Classic I’ll show you how to make the very best food in my own special, no-fuss way.” Mary Berry
Britain’s most trusted cook, Mary Berry, has been showing the nation how to make delicious, foolproof food for decades.
This brand-new collection from her landmark new BBC One series brings together everything we love about Mary – wonderfully simple but utterly dependable recipes that are essential for every home. These are recipes everyone can enjoy cooking and eating, no matter their time, budget or confidence.
Featuring all the recipes from Mary’s new television series, each accompanied by Mary’s no-nonsense tips and techniques, this stunning step-by-step cookbook ensures perfect results every time.
From ever-popular classics like Rack of Lamb with Orange and Thyme Sauce or Lemon Meringue Pie, to a perfect loin of pork with apple sauce, Mary cooks alongside you every step of the way.
PUBLISHERS WEEKLY
Berry (Mary Berry Everyday), former judge of The Great British Baking Show, presents another indispensable cookbook, this time focusing on "essential dishes" that are staples of her repertoire. English cuisine is her focus lamb shanks with winter vegetables and a Victoria sandwich (jam and whipped cream sandwiched between two sponge cakes) are among the fare but she looks further afield with such non-British classics as lasagne, moules marini re, and Malayan chicken curry. Berry employs an encouraging, conversational tone ("Don't be scared of cooking steak; it's easy") and provides countless suggestions ("Ginger freezes really well and can be grated straight from the freezer") and make ahead tips (the guineafowl casserole can be prepared up to a day in advance) that will motivate even the most apprehensive home cooks. Other recipes include fun riffs on classic desserts: she adds ginger and pineapple to the traditional vanilla panna cotta and incorporates mascarpone cheese and sour cream to her baked lemon curd cheesecake. The book concludes with a recipe finder that will help readers select a dish based on any occasion: pork Sichuan noodles are categorized as a "speedy supper" that can be made in 30 minutes or less, while slow-roast duck with port and cherry sauce is ideal for "feeding a crowd." This book is sure to foster a fondness for classic cooking in kitchen veterans and novices alike.
