Cook the Perfect... by Marcus Wareing and Jeni Wright

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    • Categories: Soups; Chinese
    • Ingredients: beef stock; celery; carrots; leeks; spring onions; Chinese egg noodles; soy sauce; sesame oil
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    • Categories: Stocks
    • Ingredients: beef bones; carrots; leeks; onions; celery; thyme; bay leaves; tomato paste
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    • Categories: Soups; French
    • Ingredients: white onions; thyme; garlic; Burgundy wine; beef stock; chervil; baguette bread; Gruyère cheese
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    • Categories: Soups; Fall / autumn; Winter
    • Ingredients: pumpkins; chicken stock; Parmesan cheese; double cream
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    • Categories: Stocks
    • Ingredients: whole chicken; onions; leeks; celery; garlic; thyme; bay leaves
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    • Categories: Soups
    • Ingredients: field mushrooms; shallots; chicken stock; double cream; chervil; tarragon; coriander leaves; chives
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    • Categories: Soups; Spanish; Vegetarian
    • Ingredients: cucumbers; dill; horseradish sauce; Greek yoghurt; focaccia bread; leeks; carrots; white onions; celery; whole star anise; coriander seeds; white peppercorns; parsley; basil; chervil; chives
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: leeks; carrots; celery; white onions; whole star anise; coriander seeds; white peppercorns; parsley; basil; chives; chervil
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    • Categories: Soups
    • Ingredients: leeks; floury potatoes; chicken stock; double cream; chives; butter
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    • Categories: Soups
    • Ingredients: sun-dried tomatoes; basil; coriander leaves; tomato purée; Worcestershire sauce; balsamic vinegar; chicken stock; vine tomatoes
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    • Categories: Soups
    • Ingredients: whole chicken; carrots; Spanish onions; chicken stock; celery; leeks; Parmesan cheese; parsley
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    • Categories: Main course
    • Ingredients: tuna steaks; white pepper
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    • Categories: Appetizers / starters; Main course
    • Ingredients: diver scallops; curry powder
    • Accompaniments: Lentils with herbs
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    • Categories: Main course
    • Ingredients: sea bass; white pepper
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    • Categories: Soups; Lunch; Main course
    • Ingredients: palourde clams; fish stock; sweetcorn; Spanish onions; leeks; double cream; parsley; white pepper; potatoes
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    • Categories: Stocks
    • Ingredients: white fish bones; fish heads; Spanish onions; leeks; celery; garlic; coriander seeds; white peppercorns; dry white wine
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    • Categories: Main course
    • Ingredients: lemon sole; capers; parsley; lemons; butter
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: fish stock; thyme; bay leaves; celery; leeks; tiger prawns; parsley; milk; double cream; egg yolks; nutmeg; floury potatoes; butter; cod
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    • Categories: Main course; Thai
    • Ingredients: basil; cod fillets; coriander seeds; white peppercorns; whole star anise; fish stock; leeks; carrots; white onions; celery; parsley; chives; chervil; lemongrass; lemons; coriander leaves; store-cupboard ingredients
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    • Categories: Canapés / hors d'oeuvre; Main course; Chinese
    • Ingredients: tiger prawns; sea salt; black peppercorns; sparkling water; egg whites; Thai sweet chile sauce; mayonnaise; spring onions; store-cupboard ingredients
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    • Categories: Main course
    • Ingredients: cod fillets; white crabmeat; parsley; fish stock; double cream; shallots; celery; potatoes; white pepper; breadcrumbs; leeks
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    • Categories: Main course
    • Ingredients: rib roast; Spanish onions; carrots; celery; thyme; beef stock
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    • Categories: Main course
    • Ingredients: red onions; white onions; carrots; garlic; thyme; sage; chicken stock; poulet de Bresse
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    • Categories: Main course
    • Ingredients: lamb loin chops; rosemary; redcurrant jelly; malt vinegar; mint
    • Accompaniments: Spinach with garlic and cream
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Notes about this book

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Notes about Recipes in this book

  • Lemon posset with hot spiced fruits

    • veronicafrance on June 01, 2012

      Lovely! I topped them with hot cherry compote. I only left them to set for about 3 hours, so they melted a bit under the hot cherries. But they did set, and they were delicious. Effort versus results: 10/10 Note: I made half quantities, which allegedly serves three. This gave me six small glasses, which with the fruit and some crisp biscuits would make a nice light dessert for four or even six.

    • tekobo on January 30, 2017

      So simple to make and set within 6 hrs (i.e. didn't need the 24 hours the recipe recommends). Topped with hot fruit and it was just fine. Cut the recipe down as I only had 600ml tub of double cream, used three and a half lemons. Fed six greedy people, no trouble. Wonderfully creamy - unsurprisingly!

    • Livia on June 14, 2018

      Next time will make half the quantity for 4 people. Skipped the fruit to cut down on extra sugar and topped with fresh raspberries

  • Mum's pork chops

    • BlytheSpirit on March 02, 2014

      The flavor for these was very good. I especially liked the sage and thyme together with the onions. Pork is not something I eat every day, but would definitely do this again sometime when I'm in the mood for something rich. I had some issues with the timing and temperature - as I have an older gas oven. I had gone with the lower temperature and my chops probably could have used another fifteen minutes or so. But this is not a fault of the recipe.

    • Susan_F on March 02, 2014

      This is my favourite way to eat pork chops now. And it is so simple. Although it takes quite some time to cook there is very little preparation.

  • Leek and potato soup

    • Susan_F on January 05, 2014

      Without a doubt the best Leek and potato soup I have ever made - but oh dear, the calories just don't bear thinking about :-(

  • Crumble and custard

    • tekobo on August 14, 2022

      Substituted gluten free flour and it turned out well.

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  • ISBN 10 6612038594
  • ISBN 13 9786612038594
  • Published Apr 05 2007
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher DK Publishing (Dorling Kindersley)
  • Imprint DK Publishing (Dorling Kindersley)

Publishers Text

Winner of Great British Menu, Best Dessert, Marcus Wareing guides you through 80 recipes, offering a chef's level of understanding, with step-by-step recipes. Inspired by his mother's home cooking, Marcus draws on his experience as Chef Patron at the Savoy Grill in London, and as a father teaching his young sons to cook food for the family.

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