Product Description

Learn the essential skills behind exceptional results 'Marcus Wareing oozes perfection and I can't think of a better cookbook to have by the stove" Gordon Ramsay Winner of Great British Menu, Best Dessert, Marcus Wareing guides you through 80 enticing recipes, offering a chef's level of understanding, with completely step-by-step recipes so that you can achieve perfect results – everytime. Every recipe has a Key to Perfection, with all the need-to-know tips and techniques that promise success, plus All-Is-Not-Lost advice to rescue you from mistakes. Inspired by his mother's home cooking, Marcus draws on his experience as Chef Patron at the Savoy Grill in London, and as a father teaching his young sons to cook food for the family. This book will give you the confidence to tackle any dish – knowing you will get perfect results everytime.

Product Details

• Amazon Sales Rank: #12682 in Books
• Published on: 2007-04-05
• Original language: English
• Binding: Hardcover
• 224 pages

Review
"The recipes are easy to follow and his tips invaluable." Tom Parker-Bowles Mail on Sunday 15.04.07

About the Author
The man behind the nation's favourite tart, Marcus Wareing: Winner Great British Menu, Best Dessert, protégé of Gordon Ramsey, and one of Britain’s most acclaimed young chefs, Marcus is chef patron at the refurbished Savoy Grill and Pétrus. Marcus lives in London.

Customer Reviews

Foolproof recipes
Surviving training under Gordon Ramsay is no mean feat, but Marcus Wareing proved more than capable of holding his own. With a clutch of Michelin stars, now he has his first cookery book to add to his parade.

In `How to Cook the Perfect...' Marcus has assembled a collection of recipes that cover a wide range of homely favourites with a focus on his `Keys to Perfection'. These pinpoint the whys and wherefores of each dish and help you achieve the highest standards, as well as show you how to avoid culinary disasters.

Marcus, you may remember, won the pudding round of the Great British Menu 2006 with his Custard Tart. Now, armed with his recipe, you can make it, as well as such delights as Shallot Tatins, Fried Eggs `Banjo', and Couscous with Candied Lemon with utter confidence.

Despite his background, this isn't a book full of tricksy recipes that look gorgeous but are far too daunting to attempt yourself. Mum's Pork Chops, or a simple, but heavenly-looking Tomato Salad hark back to Marcus' Northern childhood. Not only are they completely family- but also user-friendly.

Top Class
Top Class book from a top rate Michelin star chef. This guy has worked in some of England's best restaurants such as Le Gavroche under the Roux brothers and more recently Gordon Ramsay. But his recipes do not patronize in anyway but are down to earth. This is more than just a set of recipes, but it gives you an incite into the thought processes behind the dish, and it highlights potential pit-falls.

This book has developed myself as cook, and the little tips dotted out across the book are very helpful. Good stage by stage pictures and was nice to know where Wareing discovered these dishes etc.

There are millions of cook books on the market, but this is one you should have.

perfection personified
I have to start by saying that I have owned this book for almost a year and I love it - it is in my kitchen as opposed to on my cookery book shelf in my study.

The real reason I was inspired to write this review is because I buy about a book a week on average and I depend on reviews. I think I may have only ever felt compelled to review one book before this. This morning I got up and have been requested by my brother and mum to bake cookies...so I got up this morning and cooked the cookies from this book and the chocolate cake....wow...really, truly, simple, foolproof recipes!!! Truly foolproof...Marcus explains why things need to be done, how things can go wrong and importantly what to do if they do.

OK, having just bought Ramsey's 3 star chef book - its not that...but it never said it was...it shows how to cook good staple, everyday food to perfection - no more lumpy mask, undercooked duck, separated stock in hot pots - really great recipes that you can truly add to your daily routine...This cook-book is the one that I actually use, as a daily reference to cook dinner in our house - as an Irish girl my love of mash is happily satisfied by his recipe, the lamb hotpot, roast beef, roast pepper salad....

his tips on how to cook lamb, beef, chicken, veg etc can truly be used day to day...I'm impressed by this book and am about to buy the new one at this very sitting at the computer...

I love it - by far the most practical cookbook I have ever bought!!! Simple food done to perfection - I highly recommend it...and the ingrediants are not specialised, no tricky tecniques, just good, honest cooking.

I received such priase for these recipes (and this was the first time I have ever deviated from my mother's chocolate cake recipe - and for her to be so pleased.....) - I really had to write a review.....a well used, kitchen cook-book!!!!