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How to Cook the Perfect...
by Marcus Wareing, Jeni Wright
ISBN-10: 1405317582
ISBN-13: 9781405317580
ISBN-13: 9781405317580
Region: British
Publisher: Dorling Kindersley Publishers Ltd
Publication Date: April, 2007
Recipe Index
Publishers Information
About How to Cook the Perfect...
Publisher Web Link: http://www.dorlingkindersley-uk.co.uk
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. (http://www.dorlingkindersley-uk.co.uk)
Author Information
About Marcus Wareing
Author Web Link: http://www.marcus-wareing.com/
One of the brightest stars in the British food world, Marcus Wareing has a modern take on classic French cuisine that has won him international acclaim. After nine years as Chef-Patron of Pétrus, he now runs the restaurant as Marcus Wareing at The Berkeley and has two Michelin stars. Marcus’s first job was at the Savoy Hotel, where he worked for three years before moving on to Le Gavroche. In 1993 he became sous-chef at Gordon Ramsay’s new restaurant, Aubergine, and in 1995 he spent six months working at the renowned Restaurant Guy Savoy in Paris. Marcus returned to London in 1996 to open L’Oranger with Gordon Ramsay and swiftly gained a Michelin star. In 1999 Ramsay backed Marcus to open Pétrus at its original site in St James and within a year they had a Michelin star. Pétrus moved to The Berkeley in 2003, the same year that Marcus relaunched The Savoy Grill with Gordon Ramsay Holdings and gained a Michelin star in less than 12 months. Marcus gained a second Michelin star at Pétrus in 2007 and in 2008 made the restaurant his own. (http://www.marcus-wareing.com)
