HOW TO COOK THE PERFECT.... A hardcover book written by Marcus Wareing, published by Dorling Kindersley Publishers Ltd

Essential Stats

• Pages: 224
• Published: Thursday 5th April 2007
• Dimensions: 26cm tall, 20cm wide, 4cm thick
• Weight: 1062 grams
• ISBN: 1405317582
• RRP: £20.00
• Availability at Amazon UK:
  • 22 new books from £11.56
  • 2 used books from £11.53

How to Cook the Perfect... Cover

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Tags

• General AAS
• English
• Hardcover
• Regular Size

Reviews

I have admired Marcus Wareing as a chef from taking over at the Savoy Grill and Petrus. He was also exposed to a wider audience during the Great British Menu series for the Queen's birthday. But for this book I agree that we needed a return to basic about things in some ways and the writing style here is not patronising and the illustrations are very helpful. What makes this book different is the 'All is not lost' section so that if you do end up overpoaching at egg, undercook pork or fish, then he puts together recipes or tips which are speedy and life saving in situations that you could imagine you would need a quick resolution like a dinner party you're cooking for with people who's opinions matter to you. I have nabbed this book from my mother and I will get my own copy soon.

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!!!!

Marcus wearing is Gordon Ramsays Heir for a reason! He has learnt much from the master and et created his own style that is eveident in his cooking.

Unlike Hestons 'perfection... science rubbihs' this book is classic dishes you might cook ever day at home but with tips on how to achieve exceptional results ...without adding alba truffles and caviar! Simple steps like how to make soup velvety spooth or achieve a golden crust on scallops and how to cook a really suptous custard tart ! delicious! There is no pro chef michelin star stuff just practical tips on good cooking. A must for any passionate cook

Any chef from the Gordon Ramsay stable has to be exceptional, but I have to agree with serious foodie (by the way, I don't have a problem with this name) that this lightweight book does nothing for those who have even a basic knowledge of cooking. It is definitely not up to the level that we have come to expect from team Ramsay.
For an example of a really inspirational cookbook please look at Gordon Ramsay's Recipes from a 3 star chef. I think you will agree there is no comparison.

This is very good cook book, to the "serious foodie reviewer" (always worries me when people call themselves that) the egg poaching is not a production line, as in the technique shown you do one at a time , so just stop when you have done enough!
The hints and tips throughout are excellent and give that extra info from a great chef, which you do not normally get in a cookbook, which helps extend your skills.

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