Authors & Events
Gifts & Deals
Sep 21, 2010
| ISBN 9780143185048
Sep 21, 2010 | ISBN 9780143185048
“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.
MARK MCEWAN is a celebrity chef, restaurateur, Food Network Canada TV host of The Heat, and lead judge on Top Chef Canada. His highly acclaimed restaurants include North 44, Bymark, One, Fabbrica and the gourmet food market McEwan. McEwan is the author of Great Food… More about Mark McEwan
On Fabbrica, Toronto: “…the quality of ingredients (exemplified by the dough that tastes ridiculously fresh) surpasses most others in the city…As a whole, Fabbrica’s soup, pizza and panini were fresh, authentic and a wonderful surprise from one of Toronto’s top chefs who to date hasn’t been known for this type of food.” -BlogTO.com “For Mark McEwan, who’s dedicated a lifetime to culinary perfection, whipping up a work-of-art needs nothing more than a spatula and some quality ingredients…McEwan has become one of the country’s top gastronomic moguls.” -Dolce Vita Luxury magazineMcEwan is “the closest thing to a star chef that Toronto’s got… the Toronto chef with the flaming red hair is on fire and, guess what, the blaze is about to get bigger– Martiniboys.com"On One, Toronto: “…the restaurant stands tall and confident among its pricey peers…definitely a worthy Yorkville addition.” -Don Ellis“The store’s grocery lines are impressive: McEwan boasts an exclusive line of (excellent) Belgian chocolates, and gets its macaroons delivered fresh three times a week. You could eat a different imported, bronze-dye-extruded Italian pasta every night for a month from McEwan’s grocery shelves.” – Globe and Mail“Besides Mark McEwan…precious few chefs have the skills and the moxie to morph into a manager.” – Globe and Mail“This excellence as a food city owes something to its stellar chefs in their luxe pleasure palaces – such as North 44…”-Globe and Mail
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