Mark Mcewan's Fabbrica: Great Italian Recipes Made Easy for Home-By Mark Mcewan, Head Judge of the Hit Tv Series Top Chef Canada-a Signed Copy
by Mark With Jacob Richler Mcewan
Delivered in 3-5 weeks
Publisher: Toronto: Viking Canada, 2011, 1st Edition, 1st Printing
Book. Signed by Author(s) -----------hardcover, a Near Fine copy, no dustjacket as issued, signed without inscription by McEwan, 299 pages, colour photos throughout, ---"In Mark McEwan's Fabbrica, celebrity chef Mark McEwan turns his very able hand to Italian cooking-the world's most universally appealing cuisine. Many of the recipes included were developed at his newest hit restaurant, Fabbrica. Others have evolved from McEwan's Italian favourites from the past at his critically acclaimed restaurants North 44, Bymark and One. And some come direct from the McEwan family table. All of them have been written with the home cook in mind, which is to say with great flexibility-right down to including instructions for alternate ingredients. The range of dishes offers something for everyone, from simple panini, pizza and pasta to wonderful salads, risottos, and authentic Italian fish, meat and poultry dishes. Many recipes can be prepared in a flash; others take a bit more time and are ideal for the weekend with family and friends. What they all have in common is great flavour. --His love affair with ingredient-driven Italian cuisine dates back to his earliest days in the business, when his pastas and risottos were a big part of what put him on the culinary map. When McEwan was drawing up plans for a new, fourth restaurant, Italian food was a clear choice. This book is composed entirely of recipes from that restaurant, Fabbrica. From dishes perfectly suited to the summer table, like grilled swordfish with fennel and orange, to the robust fall flavours of kale, sausage, and bean soup, to everyday dishes like the famous Fabbrica pizzas, and even a definitive take on the American Italian classic chicken parmigiana, there are dishes here for every occasion. The theme is authenticity. The flavours are large and seductive. All of the recipes are easily manageable for the home cook, and, following in the format of McEwan's highly-acclaimed first book, Great Food at Home, all are highly flexible. The only essential ingredient is passion-both for cooking, and for enjoying its results. "---, any image directly beside this listing is the actual book and not a generic photo.