Marcus at Home

by Marcus Wareing

Overview

Marcus Wareing is a brilliant chef. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants – the two Michelin-starred Marcus at The Berkeley, as well as The Gilbert Scott and Tredwell’s.

Product Details

ISBN-13:	9780008184483
Publisher:	HarperCollins Publishers
Publication date:	09/22/2016
Sold by:	HarperCollins Publishers
Format:	eBook
Pages:	288
File size:	31 MB
Note:	This product may take a few minutes to download.

About the Author

MARCUS WAREING is one of the most respected and acclaimed chefs and restaurateurs in Britain today. Originally from Southport, Merseyside, Marcus began his career at the age of 16. An incredible talent, he started acquiring Michelin stars aged just 26 – one of only a handful of chefs to be recognised at such a young age. Over the last 30 years Marcus has been involved in the creation of many of London’s most iconic and celebrated restaurants, including his own restaurant group, Marcus Wareing Restaurants, which he founded in 2008.

With two Michelin stars at his flagship restaurant, Marcus, in the Berkeley Hotel, he also owns and operates two other London restaurants, The Gilbert Scott and Tredwell’s.

Alongside his Michelin stars, Marcus has also won numerous coveted awards. These include the Acorn Award, Chef of the Year with Caterer and Hotelkeeper, Tatler Restaurateur of the Year and GQ Chef of the Year.

A familiar face on our TV screens, Marcus took on the new role as judge on MasterChef:The Professionals in 2014. Marcus lives in London with his wife and three children.

Editorial Reviews

‘Undeniably excellent new cookbook’ – OBSERVER FOOD MONTHLY

‘How to make the Michelin magic happen at home’ – THE DAILY TELEGRAPH

‘Marcus Wareing weaves his Michelin magic to create substantial dishes that will keep you full through winter, using the season’s very best produce’ – FOOD AND TRAVEL

‘These are the recipes he cooks at home and they are brilliant. Easy, simple and most of all tasty this is one book we see ourselves lifting down from the shelves again and again’ – WOMAN’S WAY

‘Marcus Wareing moves away from the highly refined dishes to easily achievable recipes designed to be made in your own kitchen, meaning the sous-vide machine can stay in your shopping basket a little longer’ – SQUARE MEAL

‘New cookbook showcases the fun side of a serious chef’ – THE HERALD

From the Publisher