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One Perfect Ingredient, Three Ways to Cook It Hardcover – 11 Mar 2008

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Product details

  • Hardcover: 224 pages
  • Publisher: Dorling Kindersley (11 Mar. 2008)
  • Language: English
  • ISBN-10: 1405320044
  • ISBN-13: 978-1405320047
  • Product Dimensions: 20.4 x 2.1 x 26.2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 100,889 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 In On How To Cook The Perfect The Observer )

About the Author

The man behind the nation's favourite tart, Marcus Wareing: Michelin star holder, winner Great British Menu, Best Dessert, protégé of Gordon Ramsey, and one of Britain’s most acclaimed young chefs, Marcus is chef patron at Pétrus. His TV work includes The Great British Menu 2 and Saturday Kitchen. His first book How to Cook the Perfect was published in 2007. Marcus lives in London.

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

34 of 35 people found the following review helpful By Emile AULD on 14 April 2008
Format: Hardcover
The recipes in this book are beautiful, and there are some great ideas that will inspire you to get into the kitchen.

As you can gather from the title, the book is grouped around ingredients, not grouped in the usual way i.e. Starters, Soups, Salads, Main Courses, Desserts etc. etc.

I often don't find this type of format very inspiring, but it works very well here, as the ingredients are all easy to get hold of, and the recipes are very intelligently chosen for the home cook.

For a couple of the ingredients, like Aubergines, the recipes he's chosen to illustrate them with are a bit obvious. For the vast majority though, the recipes are original and definitely ones that you will want to try out. The photos are gorgeous, and this always helps to make you want to cook them.

Like his previous book, this contains a lot of useful cooking tips, that will help you to become a better cook, and possibly get better results than normal. It's not a huge book, but it is jam packed with recipes and information.

It's hard for top chef's to pitch their book correctly. If they produce a book with sensible recipes that you can actually cook, then people complain that they're not the recipes that this chef cooks in their Michelin starred restaurant.

If the chef gives you the actual recipes from their Michelin starred restaurant, then people complain that they are too complex, take too long, that the ingredients cost too much, and are impossible to get hold of.

I do like to try out more complex recipes, if I have the time, and I'm in the mood. I am finding though, that more and more, I tend to cook the simpler recipes where I can prepare them in a reasonable amount of time, and still get a great result.
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22 of 23 people found the following review helpful By Wayne on 11 April 2008
Format: Hardcover
I have just bought a copy of Marcus Wareing's new book, have the last book which i really enjoyed so thought i would try the next offering.
I really like the focus of this book - looking at basic home ingredients and offering three different uses for them.
Although simple and easy to follow like the first book this looks very different. There are very few photos of Marcus and only one of his children (baby in fact) which means it concentrates totally on the food - a welcome change to many of today's cookery books. The photos for the food really are superb and mouthwatering. The paper is more practical than the last book - it seems to wipe clean which is useful when following the recipes! I have made a couple of recipes so far - the bisque and the carrot salad. Both simple to make and very clearly written, certainly impressed my family!
I have read a few reviews asking why Marcus does not write books on restaurant food, personally I am quite pleased he doesn't yet as I would like to build up to that over time. Learn the basics first!

I have not been to his restaurant yet but hoping to dine there soon so i can see the man at work - appararently he is one of few 'celebrity' chefs who actually cooks in his kitchen!

I can definitely recommend this book!
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24 of 26 people found the following review helpful By Mr. Gordon Tartt on 1 April 2008
Format: Hardcover
I have watched Marcus go from being Gordon Ramsay's "side kick" on Boiling point to a Master Chef in his own right with Petrus and Great British Menu.
A no nonsense, decent, down to earth Chef who seems to get on with the job of creating first class food without letting the "celebrity thing" go to his head. I have bought some of his mentor's (Ramsay) books, which are excellent, but sometimes his recipies are too "chefy" and egotistical.

What a refreshing change Marcus Wareing's book is with some no nonsense classically inspired dishes given his expert going over and made easy. Good honest dishes, made from readily available ingredients, without the need to mess around with different cooking methods, makes this book a joy to use, and the results are excellent. The idea of using one primary ingredient with 3 possible results is brilliant and inspiring.

If you buy one cookery book this year, this is the one to get.
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2 of 2 people found the following review helpful By Coffee & Vanilla VINE VOICE on 17 Aug. 2011
Format: Hardcover
Usually I find cookbooks overly complicated. At first glance, the impressions were good, recipes written very clearly without needless words, fresh photography, and great recipe ideas. The book is also very good quality able to survive my kitchen - hard cover what is a big plus.

The subtitle of the book is: "three ways to cook it", which gives you an idea of the book's format. Everday ingredients are used to create three totally diverse, simple but elegant dishes. Taking Aubergines as an example, the book suggests, Ratatouille, Curried Aubergines with peas, or Moroccan Aubergines... Very useful, when you don't know what to cook, this book gives you a few choices.

Recipes are quite easy to prepare but they are not your everyday recipes... they are simple but not plain. Ingredients are turned into exciting dishes sometimes with quite unusual combinations of flavour.

Not all recipes are illustrated with photos which is the only minus from my point of view, then again it is not a photo album but a cookbook.

Verdict: one perfect cookbook to buy for yourself or as a gift.
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