Customer Reviews:
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 Doesn't live up to expectations August 29, 2007
12 out of 21 found this review helpful
Marcus Waring is clearly a very talented chef, and I think he should stick to what he's good at, cooking. This dull, uninspiring book patronises cooks with even modest ability, the section on poached eggs is interesting, but only if you need to cook breakfast for a dozen or so people.
So if you need to produce poached eggs on a production line, or if you are just starting out and need a book to teach you basic skills, buy this one. But if you really want inspiration and to learn how to produce perfect food, buy Essence: Recipes from Le Champignon Sauvage or The French Laundry Cookbook.
 ABOVE STANDARD July 6, 2007
2 out of 23 found this review helpful
This is an interesting book. I read it in one sitting and found it to be above average for its class. It's certainly not in a league with the best of 'em, but I've read far worse of the type.
I recommend this book for those who are easily pleased and not highly critical.
 Top Class June 8, 2007
30 out of 33 found this review helpful
Top Class book from a top rate Michelin star chef. This guy has worked in some of England's best restaurants such as Le Gavroche under the Roux brothers and more recently Gordon Ramsay. But his recipes do not patronize in anyway but are down to earth. This is more than just a set of recipes, but it gives you an incite into the thought processes behind the dish, and it highlights potential pit-falls.
This book has developed myself as cook, and the little tips dotted out across the book are very helpful. Good stage by stage pictures and was nice to know where Wareing discovered these dishes etc.
There are millions of cook books on the market, but this is one you should have.
Foolproof recipes May 3, 2007
52 out of 56 found this review helpful
Surviving training under Gordon Ramsay is no mean feat, but Marcus Wareing proved more than capable of holding his own. With a clutch of Michelin stars, now he has his first cookery book to add to his parade.
In `How to Cook the Perfect...' Marcus has assembled a collection of recipes that cover a wide range of homely favourites with a focus on his `Keys to Perfection'. These pinpoint the whys and wherefores of each dish and help you achieve the highest standards, as well as show you how to avoid culinary disasters.
Marcus, you may remember, won the pudding round of the Great British Menu 2006 with his Custard Tart. Now, armed with his recipe, you can make it, as well as such delights as Shallot Tatins, Fried Eggs `Banjo', and Couscous with Candied Lemon with utter confidence.
Despite his background, this isn't a book full of tricksy recipes that look gorgeous but are far too daunting to attempt yourself. Mum's Pork Chops, or a simple, but heavenly-looking Tomato Salad hark back to Marcus' Northern childhood. Not only are they completely family- but also user-friendly.
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