15 of 21 people found the following review helpful
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This review is from: Mary Berry Cooks (Hardcover)
I am a big fan of Mary Berry. This new cookbook which is to accompany her new tv series is a beautifully illustrated book.
The recipes are varied with something I'm sure to interest everyone. As usual there are plenty of helpful hints and tips for success from Mary. With comprehensive opening chapters with essentials for your larder, what can and cannot go into the freezer ect..
Mary recommends using foil and dried pasta for blind baking. Having tried foil and dried pasta in the past for blind cooking a flan case I know from personal experience that the foil doesn't allow the base of the pastry to cook but leaves it moist. And for the whole lemon cake with cheesecake icing, the recipe calls for 10oz of butter with extra for dusting. Dusting butter? As there is no dusting of any sort in this recipe that's an error, errors in cookbook recipes can have disastrous effects. Especially if you're a novice, I realise common sense should tell you that it's a mistake. But it should not be there IMO. When eggs are listed sometimes it will state the size usually medium, while on many recipes it just says eggs. So while it's not perfect it's still a good cookbook to have on hand.
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Showing 1-2 of 2 posts in this discussion
Initial post: 23 May 2014 12:44:15 BDT
DOUBLE 'L' says:
Posted on 27 May 2014 16:37:52 BDT
Amazon Customer says:
I agree with the other negatives, and some places there are mistakes such as it labels a recipe as vegetarian when it has gelatine in, but in my copy (received yesterday as a gift,) the lemon cake says 10oz butter, plus extra for greasing, not dusting (which is fairly common). Also the only recipe I can see using blind baking is the Warm chocolate fondant tart - which says 'line the pastry case with baking paper or foil, and fill with baking beans.'
I think this book is great, and recommend it. Maybe I got a later print?
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