Cooking Essentials

by Mary Berry, Marlena Spieler, Dave King (Photographer)

This book is for you if you've been cooking for a long time, for it will bring you new cooking knowledge and ideas. And this book is for you if you're just starting out cooking, or are ready to take that next step into really knowing this most delightful of endeavors. This book starts with a visual guide to the pantry, describing and explaining a key choice of ingredients from peppercorns, oils and vinegars, to pasta and beans, vanilla beans and honey. A stock of good basic ingredients will help you cook well, and for those on a budget, this section will ensure that bad buys are kept to a minimum and that correct storage will prevent waste.

Genres: Cookbooks, Cooking, Reference, Nonfiction, Food

168 pages, Hardcover

First published January 1, 1997

About the author

There are multiple authors in the Goodreads database with this name.

Mary Berry is an English food writer and television presenter. After being encouraged in domestic science classes at school, she went to college to study catering. She then moved to France at the age of 21 to study at Le Cordon Bleu school, before working in a number of cooking-related jobs.

She has published more than seventy cookery books (her first being The Hamlyn All Colour Cookbook in 1970) and hosted several television series for the BBC and Thames Television. Berry is an occasional contributor to Woman's Hour and Saturday Kitchen. She has been a judge on the BBC One (originally BBC Two) television programme The Great British Bake Off since its launch in 2010.

Reviews

[Jamie Holloway · Rating 5 out of 5]

I received this book in the mail today, a huge surprise from the cooking club along with a knife to test out and review for them. It looks rather interesting to me, telling you how to stock your pantry properly and use knifes and cut things up and such. So I am excited to dive in.

[1 Way Ticket · Rating 5 out of 5]

One of the very best "how-to" cooking books for gorumet novices.

[Elisabeth · Rating 5 out of 5]

Ever read a list of prepped ingredients in a recipe, and wonder how do you core and slice a bell pepper or prep those herbs? This is one of the best references on learning the ins and outs of spices, herbs, and other ingredient prep. It covers kitchen equipment, common cooking techniques and prepping meat and fish cuts. This is packed with simply written, well articulated recipes and clear photos. I wish every teen and young adult started out with a copy to build their cooking confidence. The Cook Notes in the back is invaluable - measurement guides, cook time guides, food safety and more.

[Sean Evans]

Cooking Essentials (Cooking Arts Collection) by Mary Berry (1999)

[Mckinley · Rating 4 out of 5]

Very helpful cooking instructions with recipes.