Overview
In Marcus Wareing's Nutmeg & Custard, you'll find a recipe for every occasion to suit every taste. Ideal for the aspiring home cook and anyone who loves great food, Marcus' recipes are all about bringing out the very best in simple ingredients. Inspired by everything from childhood memories to travels abroad, Nutmeg & Custard is jam-packed with over 150 stunning recipes from smoky pulled-pork butties and spiced seafood chowder to the beautifully simple pesto popcorn and the wonderfully comforting home-made crumpets with burnt honey butter. It's the kind of family-friendly food that begs to be shared time and time again, so celebrate the very best of home cooking with this ultimate collection of indulgent recipes.
Full Product Details
Author: Marcus Wareing
Publisher: Transworld Publishers Ltd
Imprint: Bantam Press
Dimensions:
Width: 19.20cm
, Height: 2.40cm
, Length: 24.80cm
Weight: 0.843kg
ISBN: 9780593075395
ISBN 10: 0593075390
Pages: 288
Publication Date: 20 November 2014
Audience:
General/trade
,
General
Format: Paperback
Publisher's Status: Active
Availability: In Print
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.
Reviews
A book filled with what's important to people who love cooking - good ideas, things to learn and ways to make everyday dishes come alive Delicious Magazine Packed with ideas that reinvent the classics: crumpets, sweetcorn fritters, rack of lamb, fillet of salmon and upmarket beef burgers The Sunday Telegraph Full of simple, sophisticated recipes... guaranteed to lend the most disorganised cook an air of effortless glamour Daily Mail Marcus Wareing's recipes couldn't be further from Fat Duck fiddliness... this book is all about comfort food. There's little banter, just lots of favourites, such as sausage rolls, curries, roasts and page after page of sweet treats. Nutmeg and Custard is a welcome addition to the domestic-kitchen bookshelf Independent on Sunday The best working chef in London -- Jamie Oliver
The best working chef in London -- Jamie Oliver Marcus Wareing's recipes couldn't be further from Fat Duck fiddliness... this book is all about comfort food. There's little banter, just lots of favourites, such as sausage rolls, curries, roasts and page after page of sweet treats. Nutmeg and Custard is a welcome addition to the domestic-kitchen bookshelf * Independent on Sunday * Full of simple, sophisticated recipes... guaranteed to lend the most disorganised cook an air of effortless glamour * Daily Mail * Packed with ideas that reinvent the classics: crumpets, sweetcorn fritters, rack of lamb, fillet of salmon and upmarket beef burgers * The Sunday Telegraph * A book filled with what's important to people who love cooking - good ideas, things to learn and ways to make everyday dishes come alive * Delicious Magazine *
Author Information
Marcus Wareing began his restaurant career at The Savoy, aged just eighteen, before moving to work alongside Albert Roux at Le Gavroche. In 1999, with Gordon Ramsay's backing, he opened Pétrus in The Berkeley hotel in London's Knightsbridge. Pétrus won its second Michelin star in 2007 as well as the AA's ultimate accolade of five rosettes and was relaunched as Marcus Wareing at The Berkeley in 2008. In 2011 Marcus opened his second restaurant, The Gilbert Scott. He lives in London with his wife and three children.
