Great Food At Home: Family-style Recipes For Everyday by Mark McewanGreat Food At Home: Family-style Recipes For Everyday by Mark Mcewan

Great Food At Home: Family-style Recipes For Everyday

byMark Mcewan

Hardcover | September 21, 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.

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 at Home. if (SYM == "BIO") { document.writeln(""...
Title:Great Food At Home: Family-style Recipes For EverydayFormat:HardcoverDimensions:288 pages, 10.25 × 8.25 × 1.25 inPublished:September 21, 2010Publisher:Penguin CanadaLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0670064564

ISBN - 13:9780670064564

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Editorial Reviews

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.” -“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.comOn 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“This meatloaf, from Mark McEwan’s new cookbook Great Food At Home, is just delicious.” - Bonnie Stern“The Beretta Organic double-smoked bacon bought at McEwan Fine Foods for a French green lentil dish makes a mockery out of supermarket bacon… Reading Great Food at Home is much like going to cooking school. You’ll discover the best way to make onion rings, how to cure salmon, how to make pasta, and the best way to mash potatoes.” - Jennifer Bain, Toronto Star“Yorkville’s hottest scene, the wraparound patio out front of the Mark McEwan-helmed resto in the Hazelton Hotel has been celebutante central since it opened with considerable fanfare in time for last fall's film fest.” - NOW magazine“One’s duck confit…is easily one of the best in town.” - Starred review of One (NNN, or Excellent)“Mark McEwan…has managed to offer suburbanites something more interesting than the unholy trinity of the Montana-Jackass-Pickle boxes… Fabbrica is a much-needed addition to the Don Mills dining scene.” - Eye Weekly magazine“…a brilliantly executed beef tenderloin with seared foie gras…is, without a doubt, manna for meat-lovers…Hey, when Mark McEwan puts his name to anything, one expects it [to] be flawless.” - Alan A. Vernon and Sean Kelly Keenan“One of Toronto’s finest restaurants in the heart of uptown Toronto, North 44 has become a benchmark in Toronto and across Canada for its elegance, impeccable service and exceptional cuisine.” - Food Network CanadaNorth 44: “beautiful food presentation…smooth-as-silk service…love at first bite.” - Zagat Survey, 2001-2002North 44: “Within the ultra-stylish multi-tiered space, combinations of lights and shadows, food and wine, play in a magical decor of mirrors, mosaics and flowers. Dinner is an event to be celebrated and remembered. Exotic ingredients combine with flavourful herbs and spices, rather than relying on heavy sauces…Desserts are irresistible.” - 1999/2000 Toronto’s Fifty Best Restaurants