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. One Perfect Ingredient, Three Ways to Cook It
by: Marcus Wareing
March 11, 2008
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 ... Read More:
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. How to Cook the Perfect...
by: Marcus Wareing
April 05, 2007
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 ... Read More:
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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 the ... Shaun Hill, Ken Hom and Charlie Trotter
by: Marcus Wareing, Jill Norman, Charlie Trotter, Peter Gordon, Antonio Piccinardi, Paul Gayler, Tetsuya Wakuda, David Thompson
September 29, 2005
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.
Felt like I have a good teacher to keep m right.
Yet to come across another on the same par as this.
Feel like it lets you in on a lot of top little cooking secrets and tips that make all the difference.
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. Knife Skills
by: Marcus Wareing, Shaun Hill, Lyn Hall
April 01, 2008
Concur with the others. A self confessed cook book junkie and owner of The Cooks Book, I was more than disappointed with this. There are far better skills books on the market - if that's what you're looking for Nick Nairn's cooking school has a brilliant new one. If you don't have The Cooks Book -I'd pick that over this book as is better value and has much more info...
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. Cook Simply Everything
by: Marcus Wareing, Paul Gayler, Shaun Hill, Michael Romano, Atul Kochhar, Ken Hom, Christine Manfield, David Thompson, Dan Lepard, Pierre Herme
October 04, 2007
Concur with the others. A self confessed cook book junkie and owner of The Cooks Book, I was more than disappointed with this. There are far better skills books on the market - if that's what you're looking for Nick Nairn's cooking school has a brilliant new one. If you don't have The Cooks Book -I'd pick that over this book as is better value and has much more info...
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