What’s it about: Mary Berry’s Baking Bible was first published in 2009 and quickly became an essential guide for bakers of all levels. I for one am a huge fan, I have long been swept away by the GBBO wave and have no desire to get off it! With beautiful photography and easy-to-follow instructions, this timeless classic is a must have for every baker, big and small. The use of extra large eggs and salted butter (or buttery spread) in most recipes was unusual (to me).

There are so many more recipes I want to try but deciding what to bake is difficult as there are so many. The Baking Bible is one of the most comprehensive baking books I own featuring over 250 classic recipes, including all the traditional favourites such as Madeira cake, Swiss Roll, Carrot Cake, English Muffins and Millionaires’ Shortbread. It’s an essential book for any baking beginner and definitely worth a read too if you are a seasoned pro, there really is something for everyone. I'm especially interested in the very British and classic Victoria Sandwich (Sponge Cake), Banoffee Pie, The Best Scones and The Fork Cookies Recipe.From my new favourite Apple and Vanilla Sheet Cake to Meringue Nests, through to potato scones and cheese straws, each one came out as it should and was delicious! Mary Berry, queen of cakes and Great British Bake Off judge, presents 250 classic recipes - this is the only baking cookbook you'll ever need This definitive collection from the undisputed queen of cakes brings together all of Mary Berry's most mouth-watering baking recipes in a beautifully packaged edition. It is in very poor condition, the spine is damaged and the glue has come unattached the full length of the book, the pages all appear to be intact.

I adore Berry’s cooking and I love the recipes she provided, along with all of the tips and tricks she offers readers. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.This is the most wonderful book on baking, every recipe is perfection, even after years of baking from the moment I opened it I began to learn so much, I have also put on weight as a testament to the gorgeousness of every mouthful, try The Very Best Chocolate Fudge Cake and you will be transported to heaven. The original version of Mary Berry's Baking Bible (which is still available) uses metric measurements, so you need a scale, and requires a bit of translation for things like plain flour and caster sugar. There must be a mistake in the list of ingredients - the recipe does not use agave nectar, just sugar.

I just used two types of raisins, currants, dried cherries and almonds, increasing amounts to get the same weight of fruits and nuts. They’re best described as a cross between a cake and a biscuit, they are quite moreish with a cup of tea. Head notes are generally succinct statements about how tasty the recipe is and whether the it is a multipart affair.In this completely modernised reissue, you will find 250 recipes (including 20 new additions) all newly tested and photographed. I'm not sure I should have done that because I learned that there isn't a great deal of consensus out there on how to create a successful Pavlova. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

As with the original, this revised and updated version would a good book for aspiring bakers to use to develop their baking chops (just don't start with the Special Cakes chapter as those recipes are more complex).When I discovered that Mary Berry had an updated and revised “Mary Berry’s Baking Bible,” I was determined to review it. This particular cake appears under several different names in virtually every book that Mary publishes.