| Author: | Mark McEwan | ISBN: | 9780143185048 |
| Publisher: | Penguin Canada | Publication: | September 21, 2010 |
| Imprint: | Viking | Language: | English |
| Author: | Mark McEwan |
| ISBN: | 9780143185048 |
| Publisher: | Penguin Canada |
| Publication: | September 21, 2010 |
| Imprint: | Viking |
| Language: | English |
“I've wanted to write a cookbook for many years ... chock full of great restaurant recipes, of course—but ones people can duplicate at home without taking the day off.”—Mark McEwan
Celebrity chef Mark McEwan is widely recognized for his distinctive style of cooking that captures the essence of classical cuisine with nuances of contemporary flavours. Regardless of the lofty accolades—his restaurant North 44 has been named the best in Toronto by Gourmet magazine for three years running, and Bymark was anointed as enRoute magazine's New Restaurant of the Year—McEwan loves the simple pleasures of cooking good food at home.
Great Food at Home is full of recipes that all home cooks can make with ease—a go-to cookbook that will be spotted in people's kitchens years from now, well thumbed and sauce-stained. Illustrated with full-colour photography, it includes McEwan's favourite recipes. Basics aside, a lot of the recipes reflect simple, rustic fare—from a summer's plate of seared perch fillets with charred tomato risotto to a wintertime venison stew with mashed potatoes. Great Food at Home is comfort food simply at its best.
“I've wanted to write a cookbook for many years ... chock full of great restaurant recipes, of course—but ones people can duplicate at home without taking the day off.”—Mark McEwan
Celebrity chef Mark McEwan is widely recognized for his distinctive style of cooking that captures the essence of classical cuisine with nuances of contemporary flavours. Regardless of the lofty accolades—his restaurant North 44 has been named the best in Toronto by Gourmet magazine for three years running, and Bymark was anointed as enRoute magazine's New Restaurant of the Year—McEwan loves the simple pleasures of cooking good food at home.
Great Food at Home is full of recipes that all home cooks can make with ease—a go-to cookbook that will be spotted in people's kitchens years from now, well thumbed and sauce-stained. Illustrated with full-colour photography, it includes McEwan's favourite recipes. Basics aside, a lot of the recipes reflect simple, rustic fare—from a summer's plate of seared perch fillets with charred tomato risotto to a wintertime venison stew with mashed potatoes. Great Food at Home is comfort food simply at its best.
