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How to Cook the Perfect... Hardcover – 5 Apr 2007

49 customer reviews

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Product details

  • Hardcover: 223 pages
  • Publisher: Dorling Kindersley; 1st edition (5 April 2007)
  • Language: English
  • ISBN-10: 1405317582
  • ISBN-13: 978-1405317580
  • Product Dimensions: 20.4 x 2.7 x 26.1 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Bestsellers Rank: 394,628 in Books (See Top 100 in Books)

More About the Author

Lancashire-born Marcus Wareing began his restaurant career at The Savoy, aged just eighteen, before moving
to work alongside Albert Roux at Le Gavroche. In 1993 he became sous chef at Gordon Ramsay's Aubergine restaurant and then, in 1999, with Ramsay's backing, he opened Pétrus in The Berkeley hotel in London's Knightsbridge. Pétrus won its first Michelin star within seven months of opening and went on to be awarded
a second star in 2007 as well as the AA's ultimate accolade of five rosettes. Marcus also ran The Savoy
Grill between 2003 and 2007, restoring it to its former glory and acheiving its first-ever Michelin star. Pétrus
was relaunched as Marcus Wareing at The Berkeley in 2008 with Marcus taking over full ownership.
He lives in London with his wife, Jane, and their three children, Jake, Archie and Jessie.

Product Description

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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

31 of 31 people found the following review helpful By M. Goff on 9 Jan. 2009
Format: Hardcover
I don't normally do this kind of thing with reviews but I felt compelled to after owning this book for around 6 months. I am a keen cook and have a real love for food, wanting to develop the fundamental skills of good cooking and being a fan of Marcus' work made me buy this book and I am so glad i did.

His two Michelin star credentials shine through in the recipes which I would call conventional but delicious, the method not too complicated and the results amazing! By far and away the best bit about this book are Marcus' 'Key's To Perfection' that accompany all recipes, outside the main body of text (often on the opposite page with pictures) he gives you little tips and advice on how to reach 'perfection'.

He also doesn't assume that it will all go well first time round, the 'All Is Not Lost' sections of the recipes give's you a chance to rescue the meal or simply take it to another level.

I have over 20 cook books including Ramsay, Pierre White, Aitkins, Torode, Worrall Thompson, Slater and Atherton but this is the one i turn to time and time again - a truly perfect cook book to have in the kitchen, I cant review it well enough, if Amazon had six stars this would certainly get it!
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21 of 21 people found the following review helpful By C. Blake on 20 Jan. 2009
Format: Hardcover
I love this book and will keep it forever. Sure it is not gonna turn you into Marcus and that is not its intention. It gives great advice and great recipes for the home cook who is looking to improve. Here is a personal example. I am an average to good cook and fish has always stumped me (pan frying it that is). With his attention to detail and ease of explanation I am now a competent fish cook and no longer avoid cooking it - thank you marcus!
I want to try 90% of the recipes in the book (and have nearly reached that goal) and that is a sign of a great cookbook - I have rather a lot of them that are far too clean this one is gonna get very dirty!!
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10 of 10 people found the following review helpful By Kevin on 17 July 2013
Format: Paperback
I have had this book for over a year now and I still find it one of my most used (and useful) cookbooks.

The basic premise of the book I believe comes from when Marcus Wareing made his Custard Tart on the Great British Menu. When the BBC posted the recipe online, some people contacted to say they were unable to successfully complete the recipe as he had done - and it was at this point that Marcus Wareing realised that there are numerous tips/tricks/knowledge that professionals have that help ensure any recipe is a success.

With this in mind - the book offers 90 recipes and with each one comes a tip on what the 'key to perfection' is. The recipes themselves are home-cooking recipes rather than restaurant dishes, but are fantastic and cover off the main areas you would expect (fish, meat, baking, desserts etc).

I have cooked almost half the recipes in the book and all of them have come out as I had hoped, and so I really cannot fault the instructions and 'keys to perfection'.

The dessert recipes are a particular treat and do include his custard tart along with a fantastic treacle tart. His recipe for roast pork belly is also fantastic and he shows how to ensure perfect crackling every time (and it really is amazing crackling!).

If you are looking to make something new or different at the weekend, but don't want multiple pages of instructions for restaurant-style dishes, this book really is fantastic and I would highly recommend it
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76 of 80 people found the following review helpful By Henrietta Green of FoodLoversBritain.com on 3 May 2007
Format: Hardcover
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.
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42 of 46 people found the following review helpful By M. Peretti on 8 Jun. 2007
Format: Hardcover
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.
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