How to cook the perfect... by Marcus Wareing
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Marcus Wareing has the credentials to talk about perfect cooking. Those of you who watched the Great British Menu will remember that his custard tart, which he went onto cook for the Queen's 80th birthday banquet, was the only recipe in the competition that all three judges gave 10 out of 10.
As the title suggests, this book aims to deliver popular recipes of a perfect standard. More than 80 dishes span soups, fish and shellfish, meat, vegetables, pasta pulses and grains, eggs, desserts and baking. He focuses on British favourites such as roast chicken, beef hotpot, cheesecake as well as his famed custard tart.
Marcus strips back each recipe to reveal a "key to perfection"; the one element to get right for outstanding results. For the perfect fish pie his "key to perfection" is to make sure the vegetables, prawns and fish are completely dry before mixing them with the béchamel sauce - having them wet will dilute the sauce and make the pie watery.
Another unbeatable "key to perfection" is in his poached eggs recipe where step by step photos demonstrate how to whisk the boiling water to create a whirlpool, pour the egg into the centre of the whirlpool to poach for three minutes, and then to transfer it to an ice bath to stop the egg cooking and keep the yolk runny.
For many of his recipes he includes a reassuring "all is not lost" section. For example, with roast potatoes he advises that if the potatoes aren't crisp enough towards the end of cooking, put the pan over a high heat on top of the stove and toss the potatoes until they crisp up.
Follow these recipes exactly and expect to make food more delicious than you have ever made before. Think juicy roast chicken with crisp skin, the best tomato soup, melt-in-the-mouth shortbread and perfectly fluffy scotch pancakes.
As the title suggests, this book aims to deliver popular recipes of a perfect standard. More than 80 dishes span soups, fish and shellfish, meat, vegetables, pasta pulses and grains, eggs, desserts and baking. He focuses on British favourites such as roast chicken, beef hotpot, cheesecake as well as his famed custard tart.
Marcus strips back each recipe to reveal a "key to perfection"; the one element to get right for outstanding results. For the perfect fish pie his "key to perfection" is to make sure the vegetables, prawns and fish are completely dry before mixing them with the béchamel sauce - having them wet will dilute the sauce and make the pie watery.
Another unbeatable "key to perfection" is in his poached eggs recipe where step by step photos demonstrate how to whisk the boiling water to create a whirlpool, pour the egg into the centre of the whirlpool to poach for three minutes, and then to transfer it to an ice bath to stop the egg cooking and keep the yolk runny.
For many of his recipes he includes a reassuring "all is not lost" section. For example, with roast potatoes he advises that if the potatoes aren't crisp enough towards the end of cooking, put the pan over a high heat on top of the stove and toss the potatoes until they crisp up.
Follow these recipes exactly and expect to make food more delicious than you have ever made before. Think juicy roast chicken with crisp skin, the best tomato soup, melt-in-the-mouth shortbread and perfectly fluffy scotch pancakes.
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