How to Cook the Perfect... by Marcus Wareing

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  • 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 :-(

  • 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.

  • Lemon posset with hot spiced fruits

    • 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

    • 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.

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  • ISBN 10 1740336267
  • ISBN 13 9781740336260
  • Published Oct 01 2008
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Dorling Kindersley Australia

Publishers Text

This book helps you learn the essential skills behind exceptional results. "Marcus Wareing oozes perfection and I can't think of a better cookbook to have by the stove" - Gordon Ramsay. Winner of Great British Menu, Best Dessert, Marcus Wareing guides you through 80 enticing recipes, offering a chef's level of understanding, with completely step-by-step recipes so that you can achieve perfect results - everytime. 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 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. This book will give you the confidence to tackle any dish - knowing you will get perfect results everytime.

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