Product Description

Want to master the perfect pancake? Need to learn just how to roast a chicken? Celebrity chef Marcus Wareing deconstructs classic recipes to show you just what works in the kitchen-and why. Filled with clear, step-by-step techniques, this is the ideal resource for both the kitchen apprentice and the cook looking to perfect their existing skills.

Product Details

• Amazon Sales Rank: #835157 in Books
• Published on: 2007-04-02
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 224 pages

From Publishers Weekly
Wareing, a Gordon Ramsay protégé who heads the kitchen of the Grill Room at the Savoy Hotel on the Strand in London, understands that "there's more to know in a recipe than what's written down." In order to give home cooks a bit more guidance, he presents 80 recipes with added Keys to Perfection—additional images and tips that evoke the science behind each step. (He explains why, for example, it's important to dry the apples on the stovetop before baking them into a piecrust.) A 10-step Charter for Successful Cooking that educates readers on keeping an organized, efficient kitchen is illustrated with photos of the chef and his two young sons at work. He also provides an "All Is Not Lost" addendum with suggestions for how to salvage a dish if something goes awry (e.g., if a fondant cake becomes gritty, turn the chocolate into truffles). The repertoire doesn't comprise the standard classics of Western cuisine, but is an eclectic—and somewhat idiosyncratic—mix. Dishes like Chinese Noodle Soup, Southeast Asian–inflected Steamed Cod with Perfumed Broth, and Middle Eastern–inspired Spiced Eggplant supplement British mainstays like Treacle Sponge Pudding and Creamy Fish Pie. Though Wareing brings his professional sensibilities to the proceedings, his cooking is mostly accessible and unpretentious. Pan-Grilled Lamb Chops with Currant-Mint Sauce, served over Spinach with Garlic and Cream, are restaurant elegant but simple enough to serve at home. (Apr.)
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Review
"A fun read [that] inspires you to take the challenge." -- The State, April 4, 2007

"Lusciously illustrated... [with] tricks of the trade you'll want to learn and recipes you'll want to master." -- BookPage, April 2007

About the Author
Marcus Wareing has been working in restaurants and hotels for over ten years and has cooked all around the world. In 1999, he opened Petrus with Gordon Ramsay, and currently divides his time between there and the Savoy Grill.

Customer Reviews

True to Its Title
I agree with the other reviewers that this is an excellent cookbook. The recipes may seem simple but they are also classic and well-rounded. For example, french onion soup, seared tuna, braised lamb shanks, deep-dish apple pie, etc. Mr. Wareing addresses what many cookbooks simply leave out - the subtle details that make any recipe come to life - that is, how to perfect a dish. I borrowed the book from the library and liked it so much, that I will now buy it and add it to my library.

It's all about technique
This is an excellent book. One can tell that Mr. Wareing knows his stuff. The recipes may look simple and they are, but only because the proper technique is being followed. The banana bread recipe is by far the best I have and I will be roasting the chicken tonight. I plan to turn that bird over several times, as mentioned. Good everyday fare that anyone can turn out.

Cook the Perfect
Thie is one of the best cook books I've seen. It has a great variety of recipes, with easily-understood directions. Great pictures that are helpful in knowing what the dish should/will look like.