The Cook's Book: Including Marcus Wareing, Shaun Hill, Ken Hom and Charlie Trotter: Step-by-step Techniques and Recipes for Success Every Time from ... Shaun Hill, Ken Hom and Charlie Trotter: Amazon.co.uk: Marcus Wareing: Books

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"Fantastic advice and step-by-step instructions from the world's top chefs" Eve 01/04/06 "The books every home should have" Eve April 2006 "This is a great reference tool for the novice and seasoned pro alike. Every section is explained in simple yet fine detail. Nothing is left to chance and everything is explained clearly. This truly is a book for cooks." Restaurant 15/02/06

Restaurant, 15 February, 2006
'This truly is a book for cooks'

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14 Reviews

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4 star:		(3)
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4.5 out of 5 stars (14 customer reviews)

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17 of 20 people found the following review helpful:

3.0 out of 5 stars Great in places but very sparse in others, 6 Nov 2007

By	cookbookcritic (Glos., UK) - See all my reviews

Got to be honest here - from the previous tip-off about the high street shop bargain, I went to look at this, physically, at �6.....probably worth it at that price but I hadn't heard of a number of the contributors.
Thanks to amazonreviewer for higlighting the actual chef names in his review, because I think the general blurb gives the impression that this is a collection of well-known chefs - ok not of the celebrity nature, granted.
The Asian, Thai, Chinese and Japanese cooking sections are only a few pages long so if you think you are going to master the art of these from this book, you'll be very disappointed. You get the impression that these areas have been given two sides of A4 sheets to get their spotlight whereas others have had the benefit of ten!

I'd suggest that this boook should have been two volumes - one mastering British techniques and the other dedicated to Asian cooking.

Whereas Norman is editor-in-chief of this book and therefore accredited with it, she is only just another person who 'borrows' other people's ideas and sticks them in a book, like the Elizabeth David anthologies - it is not a talent, really?

If contemplating buying at this price, from Amazon, I would suggest saving your money and look at it first - the basic techniques are covered more diligently elsewhere and I woud add that this is just another attempt, albeit unique, in getting another book to the publisher!
Sorry!

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51 of 62 people found the following review helpful:

5.0 out of 5 stars “A truly excellent book”, 17 Jan 2006

By	Dr. Richard Dudley (Inverness, Scotland) - See all my reviews (REAL NAME)

The Cook’s Book is quite a tome - in the most positive sense.

In size it is large format, over 600 pages and packed with colour. The production standards are extremely high.

In scope it has chapters – each penned by a different author – on a wide variety of topics. Some are obvious, being themed around ingredients – Bread, Meat, Fish, but others cover styles of cooking, such as Japanese or Mexican. The length of the chapters are dictated by the use that the authors assume will be made of the topic. Thus the Fish chapter is long, the Mexican chapter short.

The authors are an international bunch, many of whom I’d not heard, but others (such as Shaun Hill or Marcus Wareing) are quite well-known in the UK. The standards are excellent throughout irrespective of the author.

As well as having recipes this book is also a “how to” manual with many pages on techniques – e.g. for making stocks or filleting types of fish. All processes are well illustrated. There are also many handy tips. So, for how long should I roast my salmon fillet? The answer is quickly found - 10 minutes per inch of thickness.

It also scores in having a good mix of “staple” as well as “fancy” recipes, thus making this not just a special occasion book, nor one in which the authors feel they have to show off.

For me the test of a good cookbook is whether I enjoy reading it for pleasure and whether I cook from it.

Well, it’s a joy to read (although not a narrative in the way of Nigel Slater’s Kitchen Diaries). And within the first week I’d cooked a number of recipes – chicken stock and chicken jus, oatcakes, gravadlax and venison in a walnut, sour cherry and cinnamon sauce. All were straightforward, easy to follow, recipes and provided excellent results.

This book has, at a stroke, become my first point of call when I want to cook something or find out how to approach a cooking task.

Highly recommended.

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29 of 35 people found the following review helpful:

5.0 out of 5 stars Wonderful!, 7 Oct 2005

By	"jackal10" - See all my reviews

Stellar. This is a must-have book for any serious cook or chef. Top chefs demonstrating their signature dishes. Ferran Adria on foams, Dan Lepard on Bread, Pierre Herme on deserts, the list goes on and on, soup to nuts. 24 chapters each by the master in their field, lavishly illustrated, not just food porn but working pictures of each stage in the process. A book to cook from, not just leave on the coffee table, although it looks good there as well. A book I will keep returning to.

My only criticism so far is that the large glossy format is awkward in the kitchen. I wish the publishers would publish it also in electronic form, or have included a DVD so that one can print out just the recipes in use to take into the kitchen.

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Most Recent Customer Reviews

5.0 out of 5 stars The best cook book so far
I am a keen cook. Self taught in most things, hit or miss with almost everything I cook,but always appreciated, I found this book very helpful. Read more

Published 12 months ago by T. A. FREELAND

5.0 out of 5 stars For both beginners and advanced cooks
Just a fantastic book. Beautifully presented, with step by step instructions for the beginner, but also more adventurous things to try for the established cook. Read more

Published 15 months ago by GM12

4.0 out of 5 stars A Collection of Recipes from 18 Selected Chefs
:- Ferran Adri�, Rick Bayless, Stephan Franz, Paul Gayler, Peter Gordon, Pierre Herm�, Shaun Hill, Ken Hom, Atul Kochhar, Dan Lepard, Greg Malouf, Christine Manfield, Michael... Read more

Published 20 months ago by A B CeDar

5.0 out of 5 stars Bargain at �6
This is a fantastic book. I love to cook but need explanations of the terminology used in some cookbooks. This is basically the Dictionary for all other cookbooks! Read more

Published 20 months ago by Ms. Beth Anderson

4.0 out of 5 stars Invaluable
this book has been a mainstay in my kitchen since I bought it a year ago. Its is more for technique than recipes, and there is almost every technique in cooking that I can think... Read more

Published 24 months ago by Hannah Summers

4.0 out of 5 stars good all rounder
A great book to look at if you need to look at techniques etc. Loads of different recipes for anything ranging from infused oils and gravies to more advanced recipes. Read more

Published on 25 Mar 2007 by Martin F

3.0 out of 5 stars Better books out there
This is not a bad book, but covering cookery technique has been done better elsewhere. I would particularly recommend the Cordon Bleu "Cooks' Bible" or Leith's "Techniques Bible"... Read more

Published on 15 Nov 2006 by A reader

5.0 out of 5 stars Brilliant
Almost perfection. A technique based cookbook with pertinent, well-illustrated recipes and clear, detailed instructions. Read more

Published on 11 Oct 2006 by Ed F

5.0 out of 5 stars Fantastic!
One of my favourite Christmas presents this year!
I totally agree with all the previous rave reveiws of this book. Read more

Published on 28 Dec 2005 by sneakypossum

5.0 out of 5 stars Brilliant!
A cook book for everyone! One that clearly shows how to prepare and cook basic food as well as more advanced (which I thought would be more difficult) dishes. Read more

Published on 15 Dec 2005 by Leaf

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	81% buy the item featured on this page: The Cook's Book: Including Marcus Wareing, Shaun Hill, Ken Hom and Charlie Trotter: Step-by-step Techniques and Recipes for Success Every Time from ... Shaun Hill, Ken Hom and Charlie Trotter 4.5 out of 5 stars (14)
	7% buy How to Cook the Perfect... 4.5 out of 5 stars (13) �13.00
	5% buy One Perfect Ingredient, Three Ways to Cook It 5.0 out of 5 stars (3) �11.04
	3% buy Knife Skills 2.2 out of 5 stars (4) �8.44


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The Cook's Book: Including Marcus Wareing, Shaun Hill, Ken Hom and Charlie Trotter: Step-by-step Techniques and Recipes for Success Every Time from ... Shaun Hill, Ken Hom and Charlie Trotter (Hardcover)

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