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How to Cook the Perfect... [Hardcover]

Marcus Wareing
4.7 out of 5 stars  See all reviews (22 customer reviews)

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Book Description

5 April 2007

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

  • Hardcover: 224 pages
  • Publisher: Dorling Kindersley; 1st ed. edition (5 April 2007)
  • Language: English
  • ISBN-10: 1405317582
  • ISBN-13: 978-1405317580
  • Product Dimensions: 2.7 x 20.4 x 26.1 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Bestsellers Rank: 276,995 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


"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)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
67 of 70 people found the following review helpful
4.0 out of 5 stars Foolproof recipes 3 May 2007
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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11 of 11 people found the following review helpful
5.0 out of 5 stars How to cook the perfect - It's PERFECT! 9 Jan 2009
By M. Goff
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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10 of 10 people found the following review helpful
5.0 out of 5 stars At last I know how to cook fish! 20 Jan 2009
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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37 of 40 people found the following review helpful
5.0 out of 5 stars Top Class 8 Jun 2007
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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3 of 3 people found the following review helpful
5.0 out of 5 stars Essential addition to any cook's library 28 Jun 2009
Format:Hardcover|Verified Purchase
Well, I must admit that I obtained this book free in a supermarket when it was being given away as a bonus if you bought a certain Sunday newspaper. Normally in those circumstances you tend to figure they've got the actual value about right - but definitely not here! This is one of the handiest and most user-friendly cookbooks I have ever seen; full of tips to add just that particular EXTRA boost that makes a meal really outstanding. Mr Wareing sticks to dishes that most people will want to cook anyway - nothing too outlandish. But in every case that I have tried so far, HIS version is really special. I cannot recommend this book highly enough; for a novice, it is a wonderful introduction with fool-proof recipes; for the more experienced cook, it is full of innovative ideas to improve your cooking. 5 stars for sure!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Very clever book 15 Jan 2010
Yes, you don't necessarily learn to make anything new and exciting. What you get is wonderfully useful tips to make the basic things better.
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2 of 2 people found the following review helpful
5.0 out of 5 stars A cook book you'll return to again and again 23 Oct 2009
Quite simply this book got me into cooking. For a change, it's a recipe book where the results are always (and I do mean always) spot on. Plus a lot of the recipes are startingly simple so you are more likely to try them, rather than just think about it. So much of the things I learnt from this book make part of my almost every day cooking.

This book changed me from a freezer-food cook to someone who loves and looks forward to cooking. The recipes are easy to follow and there is plenty of advice on how to get it perfect and how to avoid or rectify mistakes.

I cannot stress enough how good this book is. Plus, it's got probably the best tomato soup recipe ever put to print.
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Most Recent Customer Reviews
5.0 out of 5 stars To be used often
There is a tendency to shy away from books by multi-Michelin-starred chefs, an expectancy that the contents will be over-complicated and fussy, but this cookbook from Marcus... Read more
Published 26 days ago by BigMac
5.0 out of 5 stars My all-time favourite cookbook
I have had this book for over a year now and I still find it one of my most used (and useful) cookbooks. Read more
Published 9 months ago by Kevin
5.0 out of 5 stars The name says it all
Simply brilliant. For what is not a particularly long book, it's amazing how much inspiration and information it contains. Read more
Published 12 months ago by Dan Mason
5.0 out of 5 stars Marcus Wareing
Excellent cookbook, as always with Marcus Wareing. Very good value for money. I did buy his Nutmeg and Custard some time ago but this has been snaffled by my daughter!
Published on 29 Jun 2011 by D. M. Brennan
3.0 out of 5 stars uninspiring and misleading
Some may be mislead by this title into thinking they are buying a book which unleashes some secret method of producing a "perfect" restaurant quality dish which you can replicate... Read more
Published on 16 May 2010 by natalie
5.0 out of 5 stars Simple perfection
The book appears to do exactly what it says on the tin. Easy to follow recipes, with handy non-complicated tips, that result in some of the most delicious recipes you will ever... Read more
Published on 17 Nov 2009 by Mr. S. Bennett
5.0 out of 5 stars Yummy food
To keep it simple a great book which covers the basics and encouraged this less than willing cook into the kitchen with great recipes and useful advise.
Published on 14 Oct 2009 by Basil's owner
5.0 out of 5 stars How to write the perfect...
This is already one of my favourite cookbooks, it is of the highest order, the recipies are first class with clear explainations and tips on how to get things just right. Read more
Published on 6 Oct 2009 by Mr. K. Blofield
5.0 out of 5 stars Supplier delivery and condition
Had used another supplier for my book delivery and it arrived dented.
This company were fantastic and I highly recommend them.
Published on 5 Aug 2009 by D. Edwell
5.0 out of 5 stars Easy to follow impressive recipes that work!
This books gives excellent clear instructions on how to make dishes that are special. They are easy to follow and the 8 recipes I have already tried have all worked and received... Read more
Published on 4 May 2009 by katy
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