New Classics

(Author) Marcus Wareing
Format: Hardcover
Price: £0.00

Shortlisted for BOOK OF THE YEAR by the Food and Travel Magazine 2018 Reader Awards Following on from his Sunday Times bestseller Marcus at Home, Marcus Wareing delivers a must-have new classic for your shelves. Marcus is one of the most respected and acclaimed chefs and restaurateurs in Britain. At the helm of many of London's most iconic restaurants, he holds two Michelin stars as well as numerous awards. Marcus is also judge of MasterChef: The Professionals. What Marcus doesn't know about cooking, isn't worth knowing. Over the years, Marcus has developed and refined recipe after recipe. Whether it's a quick recipe after a hectic day, a recipe to bring your family together or a show-off meal for your friends, Marcus brings excellence to every meal he makes. In his new book, Marcus takes the best of the time-honoured recipes and puts his own spin on them. What's more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.

Information
Publisher:
HarperCollins Publishers
Format:
Hardcover
Number of pages:
None
Language:
en
ISBN:
9780008298807
Publish year:
2018
Publish date:
Oct. 23, 2018

Marcus Wareing

Marcus Wareing is a renowned British chef and restaurateur known for his innovative approach to modern European cuisine. He has received numerous accolades throughout his career, including two Michelin stars at his flagship restaurant, Marcus, in London.

Wareing has authored several cookbooks, sharing his expertise and passion for cooking with a wider audience. His literary style is characterized by a focus on seasonal ingredients, bold flavors, and precise techniques.

His most famous work, "Marcus at Home," showcases his signature dishes that can be recreated in home kitchens, making fine dining accessible to home cooks.

Wareing's impact on the culinary world is evident in his commitment to pushing boundaries and elevating the dining experience. His contributions to literature have inspired aspiring chefs and food enthusiasts alike to explore new flavors and techniques in their own kitchens.

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