Table of Contents

• 1: Introduction
• 2: Hot and chilled soups know-how
• • 1: Recipe chooser
  • 2: Hot and chilled soups know-how
  • 3: Recipes
• 3: First courses
• • 1: Recipe chooser
  • 2: Recipes
• 4: Eggs and cheese
• • 1: Recipe chooser
  • 2: Eggs and cheese know-how
  • 3: Recipes
• 5: Fish and shellfish
• • 1: Recipe chooser
  • 2: Fish and shellfish know-how
  • 3: Recipes
• 6: Poultry and game
• • 1: Recipe chooser
  • 2: Poultry and game know-how
  • 3: Recipes
• 7: Meat dishes
• • 1: Recipe chooser
  • 2: Meat know-how
  • 3: Recipes
• 8: Vegetarian dishes
• • 1: Recipe chooser
  • 2: Vegetarian know-how
  • 3: Recipes
• 9: Pasta, rice, and noodles
• • 1: Recipe chooser
  • 2: Pasta, rice, and noodles know-how
  • 3: Recipes
• 10: Vegetables and salads
• • 1: Recipe chooser
  • 2: Vegetables and salads know-how
  • 3: Recipes
• 11: Yeast cookery
• • 1: Recipe chooser
  • 2: Yeast cookery know-how
  • 3: Recipes
• 12: Pies, tarts, and hot desserts
• • 1: Recipe chooser
  • 2: Pies, tarts, and hot desserts know-how
  • 3: Recipes
• 13: Chilled desserts
• • 1: Recipe chooser
  • 2: Chilled desserts know-how
  • 3: Recipes
• 14: Cakes and teabreads
• • 1: Recipe chooser
  • 2: Cakes and teabreads know-how
  • 3: Recipes
• 15: Index
• 16: Cook's tips
• 17: Acknowledgments

Promotional Information

The biggest Mary Berry cookbook just got even better!

About the Author

Bestselling cookery writer and TV star cook, Dame Mary has written over 80 cookbooks, including the classic Mary Berry's Complete Cookbook (DK, 2017) which has sold over 1.5 million copies internationally. Her career began when she developed a passion for domestic science at school and she went on to train at the Cordon Bleu in Paris. In 2020, Mary received the honour of Damehood in the Queen's birthday honours. She has been an Ambassador for the Royal Horticultural Society since 2014 and is President Emeritus of the National Garden Scheme.
Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. In 2009, Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queen's Birthday Honours list.

Reviews

If you have one classic book on your kitchen shelf, make it this one
*Prima*

More than 600 step-by step recipes for the under-confident cook
*Reader's Digest*

Tells you all you need to know about getting food on the table
*Saturday Express (S Magazine)*

It's easy to see why this book has already sold over one million copies. This is a new, updated edition of an old favourite, and we love how comprehensive it is.
*IndyBest*