cover image Classic

Classic

Mary Berry. Trafalgar Square (IPG, dist.), $45 (320p) ISBN 978-1-78594-324-9

Berry (Mary Berry Everyday), former judge of The Great British Baking Show, presents another indispensable cookbook, this time focusing on “essential dishes” that are staples of her repertoire. English cuisine is her focus—lamb shanks with winter vegetables and a Victoria sandwich (jam and whipped cream sandwiched between two sponge cakes) are among the fare—but she looks further afield with such non-British classics as lasagne, moules marinière, and Malayan chicken curry. Berry employs an encouraging, conversational tone (“Don’t be scared of cooking steak; it’s easy”) and provides countless suggestions (“Ginger freezes really well and can be grated straight from the freezer”) and make ahead tips (the guineafowl casserole can be prepared up to a day in advance) that will motivate even the most apprehensive home cooks. Other recipes include fun riffs on classic desserts: she adds ginger and pineapple to the traditional vanilla panna cotta and incorporates mascarpone cheese and sour cream to her baked lemon curd cheesecake. The book concludes with a recipe finder that will help readers select a dish based on any occasion: pork Sichuan noodles are categorized as a “speedy supper” that can be made in 30 minutes or less, while slow-roast duck with port and cherry sauce is ideal for “feeding a crowd.” This book is sure to foster a fondness for classic cooking in kitchen veterans and novices alike. (June)