Table Of Content

US_002-003_Title.indd 2 06/10/2020 09:55 MARY B E R R Y COOKS TO PERFECTION STEP BY STEP UUSS__000022--000033__TTiittllee..iinndddd 33 1122//1100//22002200 1166::0011 Senior Editor Polly Boyd Art Editor Tessa Bindloss US Editor Karyn Gerhard US Consultant Kate Curnes Ramos US Executive Editor Lori Hand Editorial Assistant Kiron Gill Design concept Louise Brigenshaw Jacket Designer Nicola Powling Jackets Coordinator Lucy Philpott DTP Designers Satish Gaur and Anurag Trivedi Senior DTP Designer Tarun Sharma Pre-Production Manager Sunil Sharma Senior Production Editor Tony Phipps Senior Production Controller Luca Bazzoli Creative Technical Support Sonia Charbonnier Managing Editor Dawn Henderson Managing Art Editor Marianne Markham Art Director Maxine Pedliham Publishing Director Katie Cowan Recipe consultation Angela Nilsen and Jeni Wright Recipe photography William Reavell and Stuart West Author photography Georgia Glynn Smith NOTE: The author and publisher advocate sustainable food choices, and every effort has been made to include only sustainable food in this book. Food sustainability is, however, a shifting landscape, and so we encourage readers to keep up to date with advice on this subject, so that they are equipped to make their own ethical choices. First American Edition, 2021 Published in the United States by DK Publishing 1450 Broadway, Suite 801, New York, NY 10018 Text copyright © 2014, 2021 Mary Berry Copyright © 2014, 2021 Dorling Kindersley Limited DK, a Division of Penguin Random House LLC 21 22 23 24 25 10 9 8 7 6 5 4 3 2 1 001–322328–Mar/2021 All rights reserved. Without limiting the rights under the copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of the copyright owner. First published in Great Britain in 2014 by Dorling Kindersley Limited as Mary Berry Cooks the Perfect: Step by Step. A catalog record for this book is available from the Library of Congress. ISBN: 978-0-7440-2909-3 Printed and bound in China For the curious www.dk.com This book was made with Forest Stewardship Council ™ certified paper—one small step in DK’s commitment to a sustainable future. For more information go to www.dk.com/our-green-pledge US_004-005_Content.indd 4 06/10/2020 09:43 CONTENTS 6 INTRODUCTION 8 SOUPS 26 FIRST COURSES 54 FISH AND SHELLFISH 92 POULTRY AND GAME 126 MEAT 158 PASTA AND RICE 184 VEGETABLES 186 at-a-glance guide to cooking vegetables 194 how to boil, steam, and braise vegetables 200 how to roast vegetables 206 how to broil and grill vegetables 212 how to sauté vegetables 218 how to stir-fry vegetables 226 SALADS 246 DESSERTS 294 CAKES, COOKIES, AND BREAD 342 INDEX 352 ACKNOWLEDGMENTS UUSS__000044--000055__CCoonntteenntt..iinndddd 55 1122//1100//22002200 1155::4444 UUSS__000066--000077__IInnttrroodduuccttiioonn..iinndddd 66 1122//1100//22002200 1155::4444 INTRODUCTION Welcome. I’m very excited about this recipe understand what you need to do to get the collection. Some of these recipes are brand recipe perfect. Imagine I’m in the kitchen, new —some are my tried-and-tested favorites cooking alongside you. I might just gently say given a refreshing twist; others contain a in your ear, “Ah, watch out for this bit” or selection of new ingredients or flavor “Keep an eye on that.” Well, that’s what I’m combinations. I have included a variety of doing here, while sharing with you a host of recipes for the whole family to enjoy, quick techniques that I’ve honed over the years. suppers for you to rustle up after work, and Some of the recipes may look a little longer impressive dishes for when you’re entertaining. than my usual ones—but it’s not that they’re I’m sure you’ll find much to tempt you. complicated, it’s just that I’m giving you more detailed information than I ever have before. One of the most exciting things about this book is that it’s given me the opportunity to crystallize The more you cook these recipes and master the knowledge and experience I’ve gained over the keys to perfection, the more they will so many years of cooking for my own family and become second nature. And who knows, friends, and to pass them on to you in a way I perhaps you will then become the one hope you’ll find useful. whispering gentle advice into the ear of a less experienced cook! Just read through the For each recipe, I identify the “key to recipe and keys carefully, and cook with care, perfection”—that is, the crucial part that and you, too, will achieve perfect results—time you need to get right to guarantee excellent and time again. results. Sometimes it’s a case of preparing some of the ingredients correctly, or you might need Wishing you happy cooking. to be aware of a technical step during the cooking process or learn to recognize when a dish is done. Whatever it is, the step-by-step photographs and guidance make it easy to Introduction 7 US_006-007_Introduction.indd 7 06/10/2020 09:43 US_008-009_Soup_Opener.indd 8 06/10/2020 09:43 SOUPS US_008-009_Soup_Opener.indd 9 06/10/2020 09:43 SERVES 4 4 tbsp (50 g) butter 1 onion, coarsely chopped 1 stalk of celery, coarsely chopped 3 cups (750 ml) chicken stock 1 lb 2 oz (500 g) frozen peas 2 tbsp snipped fresh chives 7 oz (200 g) roast ham off the bone, excess fat removed salt and freshly ground black pepper For the croûtes 2 tbsp (scant 1 oz) butter (room temperature) 11⁄2 tsp Dijon mustard 16 slices from a baguette loaf, cut about 1⁄2in (1cm) thick 10 US_010-011_PeaHam.indd 10 06/10/2020 09:43