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One Perfect Ingredient, Three Ways To Cook It by Marcus Wareing is out in hardcover at 28 euros.
Published by the masters of easy-to-use, beautifully-laid out cookbooks, Dorling Kindersley, this guides you through 150 recipes to make tasty, enticing, imaginative food from the kind of basic ingredients to be found in any kitchen. Each good quality, everyday ingredient can be transformed into three different, amazing dishes, from whole meals to just a satisfying snack.
Transform a beef joint into barbecued Rib Eye with Port Wine Shallots or a Pot-Roasted Silverside following simple step-by-step recipes. Take a good helping of cheddar and make Cheese Straws, Ham and Pickle Pasties or a mouth-watering Frittata with Spinach; or turn a humble banana into baked Pudding, a luxurious Caramel Bavarois or Caramelised Bananas.
Jamie Oliver is quoted as saying that this is “pure simplicity by the best working chef in London”. High praise indeed.
Marcus Wareing, author of One Perfect Ingredient and regular guest on TV’s Saturday Kitchen is Chef Patron of Petrus restaurant and a Michelin-starred chef.