Mary Berry's Baking Bible: Over 250 Classic Recipes

Mary Berry has a ton of really good recipes, and this is a really good collection of them. She's generally straightforwards to follow even for beginner bakers.

We love Mary, and we love this book. We do wish there were a million more pictures, but then we always want that from every cook book. Explanations were clear and we were successful on our first attempt of our first recipe. The only thing worth mentioning is that British chefs do things by weight (British scale too) not by volume like Americans. So we went ahead and bought a cheap digital scale that does both American and British, ounces and grams. This was a great idea. In the end we're completely converted to the British way of measuring because if you think of it, like with flour, a cup can vary greatly in actual amount due to how much it is compacted or shaken up. So we're totally on board with weighing it out. And with a decent cheap scale it's no problem at all. And like I said we were completely successful on our first bake (Swiss Roll), which I'm not sure ever happened with American (volume based) recipe books. Overall, a lovely book, good recipes, easy to follow. Lot's of fun ahead. I'd recommend this for any enthusiast.

A perfect gift for my 12-year-old granddaughter, who loves "Great British Baking Show." Lots of translations will be required, but that's part of the fun: she can google translate C. to F. and "treacle." Some of the ingredients ("strong flour") require a bit more research, but they're still easy to google with a little help from an experienced baker. I noted that none of the recipes use salt and, sure enough, Ms. Berry does state that she prefers salted butter. She also often uses "self-rising flour," which in the U.S. means salted White Lily; however, apparently in the U.K., SRF does not include salt. I tried two recipes and the combination of salted butter + White Lily self-rising flour was perfect in terms of texture and just-right saltiness. The author's use of softened butter in scones and biscuits is unconventional to my American mind, but that's part of the fun: a British biscuit ("Don't be ridiculous, Potter, have a biscuit") is very different from an Alabama biscuit. I cheated, added 1/4 cup of heavy cream, and my biscuits were delicious, as were the scones. So I'm very happy with my purchase--for a jump start on her baking, her presents will also include some caster sugar, White Lily flour, and Lyle's Golden Syrup, the latter two of which I amazon but may be available in your grocery store.

I just ordered the digital version of this book and am so pleased! Being that I have been watching Mary for years whenever American television shows anything with her. She has all the conversion tables in the beginning of the book for us that use Imperial and Fahrenheit. All the ingredients are explained as well, which was a huge plus for any of us in the US! All the recipes are complete and easy to follow! I cannot wait to make some of them! I know that someone had stated they were disappointed at the lack of pictures being they are not familiar with these recipes. Sure, I would love more pictures, but am happy without them as well! I can google pictures :) HAHA!

The recipes that I have tried from it (maybe 10?) have all turned out well. The only reason I didn't give it 5 stars is because there is a lack of photos and in a baking bible I would expect every recipe to have a photo. Being American I don't know what some of the finished products are supposed to look like so a photo would have been helpful. Some of the explanations are really good and then others are glossed over. Some of the recipes are amazing, and others are very simplistic. If you want a cookbook that can help you make everything from a simple cupcake to a fancy wedding cake (although I think English weddings must be very different from American extravaganzas if that is a wedding cake - which would not be a bad thing...) this is a good all purpose book.

Absolutely love this book! It has a little of everything in it and saved me buying several of Mary's alternate baking books (most of these recipes seem to be compiled from previous books). The recipes are easy to follow (some are more involved than others - but the steps are easy to follow) and what I've made thus far has been delicious. I really enjoy the baker tips, and if you are just getting started, there are helpful guides in the front of the book on what equipment/ingredients you should stock up on. There are also conversion charts in the front, though I would encourage any serious baker to buy a scale for dry measuring, most wet measuring cups have metric on one side.

My experience is less than stellar.... I'm giving five stars because the sunken cakes are delightful, tasty and with out a doubt easy, except that the recipes are not for high altitude. My home sits at about 3500 feet above sea level. Not having the best experience with successfully pulling off the bakes as they are meant to be. So far I've tried the Madeira cake and the Victoria all in one Sandwich multiple times with (I'm not one to give up easily) minor adjustments to time, leavening, and temperature. So far no luck. Hopefully I'll figure it out because this show got me interested in baking again.

This is a wonderful cookbook and some of the recipes are now our favorites, especially the Apple and Cinnamon Cake and the strawberry dessert Cake. However, I discovered I had to greatly reduce the suggested baking times. For example the two recipes mentioned suggest you bake them 1- 1/2 hours. No! They would be badly over baked like hockey pucks. Somehow the translation for oven temperature works but the timing doesn’t. I bake these for 45-50 minutes tops. They come out beautifully. Delicious!!

250 recettes classique. Super. Attention en anglais pour ceux qui ne parle pas anglais

I love this book! I’ve recently become a Great British Bake-off tragic and I bought this boom off the back of that. The recipes are very clearly written and easy to follow. The blueberry muffins and scones I have made so far turned out beautifully and I’m starting to become more adventurous. My only gripe is that there aren’t enough photos - not all the recipes have photos of the finished product. But still, I would highly recommend this book for budding home bakers.

Muy buen recetario, necesario en cada cocina <3 tiene muchas recetas y diferentes técnicas, y el libro llegó en buenas condiciones

It's wonderful how effortless it all seems when you read Mary's books. No complicated jargon and thousand step recipes. All precise clear and easy to follow. I did miss the pictures though. It would've been nice to see the end product after each recipe , because sometimes you haven't seen a certain bake before and would not know what it should look like.

Libro perfetto per imparare ricette nuove e sorprendere gli amici. Consiglio l’acquisto.