How to Cook the Perfect ... - Marcus Wareing New cookbook

HOW TO COOK THE PERFECT ...

by MARCUS WAREING

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 New softcover book, 224 pages, published 2008

Find out how to achieve perfect results in your cooking - every time

Marcus Wareing was a winner of the Great British Menu challenge, Best Dessert. His perfect custard tart, which he went on to cook for the Queen's 80th birthday banquet, was the only recipe in the competition that all three judges gave 10 out of 10. When home cooks made his custard tart a couple of weks later, however, some made mistakes. Talking to them, Marcus realised that top chefs have a bank of knowledge that they often fail to get across in their cookbooks. And so How to Cook the Perfect ... was born.

Here, Marcus strips back each recipe to reveal a Key to Perfection. Follow this and you are promised success. Marcus guides you through 80 enticing recipes including tomato soup, poached eggs, fish cakes, roast beef, apple pie, shortbread, treacle sponge, chocolate brownies and lots more. He offers a chef's level of understanding, with completely step-by-step recipes so that you can achieve perfect results - every time. 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 father's respect for food and his mother's home cooking, Marcus draws on his experience as Chef Patron at Petrus and the Savoy Grill in London, and as a father teaching his young children to cook at home.

This book is an Australian publication. All measurements are in metric and metric cup and spoon.

About the author

Marcus Wareing was born in Lancashire in 1970 and trained at Southport College, Merseyside. After travelling the globe working in restaurants and hotels, gaining experience and accolades along the way, he joined Gordon Ramsay's Aubergine in Chelsea, and was named Young Chef of the Year by the Restaurant Association in 1995. At the age of 25, he earned his first Michelin star at L'Oranger in London, then in 1999 gained another Michelin star at Petrus, the restaurant he opened with Gordon Ramsay in St James's.

Marcus is head chef at Petrus, which has relocated to The Berkeley Hotel and is now called "Marcus Wareing at The Berkeley Hotel". He lives with his wife, two sons and a daughter in south London. Whether he's wearing chef's whites at the restaurant or an apron in the kitchen at home, Marcus's cooking philosophy is always the same: "Cooking should be a pleasure . . . something you enjoy doing, whatever the food."

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How to Cook the Perfect ... by Marcus Wareing