Classic

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 marinière, 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. (June) © Copyright PWxyz, LLC. All rights reserved.

How do you make vegetable stir-fry sound like an elegant meal? Read it from food writer and television producer Berry's (The Great British Bake Off) latest collection. This beautiful text makes even the most simple and quickest weeknight meal sound like a delicacy. Some recipes such as apple tarte tatin are accompanied by pictorial guides. Others, including banoffee pie, have mouthwatering color photographs. Besides the delicious recipes, this book contains a recipe finder, menus for a variety of occasions, and notes on topics such as how big is a large egg and tips for turning all-purpose flour into self-rising. The dishes, as the title and introduction suggest, are classics Berry would rely on in her own home kitchen. The collection is not meant to be daunting; rather, this lovely grouping of British recipes is attainable for the home cook. VERDICT This book will appeal to anglophiles, lovers and dabblers of British cuisine, and home cooks looking for some added elegance in their stir-fry.--Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland