Great Food at Home

Great Food at Home

Book - 2010
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'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.

Publisher: Toronto : Viking Canada, c2010
ISBN: 9780670064564
Branch Call Number: 641.5 MCE 2010
Characteristics: xiii, 271 p. : col. ill., ports. ; 26 cm
Additional Contributors: Richler, Jacob

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carolannbagan
Dec 30, 2011

wasn't impressed by this book. wasn't all that impressed by the chef either. abny of his shows on food network are far too full of the ever lovin bleep button.

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TheSponge
Feb 01, 2011

Tremendously disappointing! Yet another media event and thin marketing vehicle for Mark McEwan. Although I have enjoyed North 44, Bymark and One restaurants in Toronto, I dare say this will not become your go-to book for great, comfort food at home. Home cooks will find many of the recipes intimidating, requiring costly, hard to fine, specialty ingredients such as truffles, truffle oil, lobster etc., and many hours will be consumed preparing stocks and sauces from scratch. It is comfort food for a professional chef with an unlimited budget, wholesale prices and access to his own gourmet market. Unfortunately, I would not recommend this book or buy it as a gift either.

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