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It is obvious that this book was written for an audience in the UK, not for an American audience. The ingredients measurements are in metric units, rather than in teaspoons, tablespoons, and cups. The recommended oven baking temperatures are in Celsius units, while American ovens are calibrated in Fahrenheit units. Many of the ingredients are items that you'd find on the shelves in British markets, but not very often on the shelves in American markets. For example, "Golden Syrup" is a common ingredient and when I was looking for it, I only found it in one store in a metropolitan area of over one million people. Most of American is rural and purchasing baking ingredients from on-line sellers can get excessively expensive quickly. Because the instructions were written in metric and Celsius unit and some of the ingredients are hard to find in the U.S., i could not recommend this book to most casual bakers in the U.S.Vollständige Rezension lesen
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I have always admired Mary Berry and her simple cooking. The book has such detailed explanation even if you are starting as a new bee in baking cakes. I would recommend this to anyone who want to make some awesome cakes. Already made a lot of them from her book.
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This is a great book with lots of staple recipes. Definitely worth the purchase. BUT, for those, like me, who live at higher altitude, you will need to modify some of the recipes to have them work. I used the King Arthur flour website to print off their suggestions for what to remove or add more of for altitude (big thing is I did not need any baking powder, just self rising). My Victoria Sponge went from looking like a dish to beautifully risen and perfect! Also, for some, you may not be used to the English type of consistency for some things. Back to the Victoria Sponge. Came out just like I remember from my childhood in England. Be advised though, this cake has a different consistency than typical American white cakes. It is more dense. Perhaps on the verge of pound cakeish and buttery (you can sub half marg and half butter if you wish). Lastly, you might end up investing in some baking pans/cake pans after getting this book. I am used to cooking English recipes so I have them already. What I am talking about is that quite often, cakes in England are cooked in 8 inch round pans instead of the 9 inch used in the US. You can certainly use the US pans or adapt the recipe (various websites that will calc quantity changes for you), but if you want to follow along precisely then 8 inch cake pans are the way to go. I use the Chicago dark ones available online. Work great for me. The trays for tray bakes are slightly different size pans from UK to US pans also. Hope that helps. Book has loads of recipes. Many old handed down ones. Perhaps a bit light on pictures of the finished product so if you don't know what something is or what it looks like then you'll need to look up pictures online to see and then follow the MB recipe if it looks good. Bottom line. For me, worth the money.Vollständige Rezension lesen
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This book is great for experienced bakers and new bakers. It starts out easy and moves on too more difficult recipes. I have a life's worth of books on baking and this one gives me wonderful and easy English and European cakes and pastries. The only problem is that while it gives grams and ounces it does not convert temperatures. But then, that's what we use our phones for now. I have been using gluten-free mixes to create the cakes and they have come out beautifully.
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Who doesn't love Mary Berry? I got this for my husband and he's been reading it and taking notes, translating all the measurements and temperatures to the non-metric system, and preparing to launch something spectacular for a special occasion. Great recipes from a great lady.
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