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Nutmeg And Custard Nutmeg And Custard, ISBN 9780593062111 and books by Marcus Wareing on sale at thebookshelf.co.nz If youve ever wondered what a double Michelin–starred chef eats when hes at home with family and friends, here is the answer. Marcus Wareing has been described (by Jamie Oliver) as the best working chef in London today. This is his definitive guide to the kind of food you want to eat at home, with your friends and with your family, whether its a special occasion or just any old weekday evening. There are sweet recipes and savoury recipes, from home and abroad, which will put a smile on everyones face and satisfaction in their belly. With over 150 stunning recipes from the new king of food, including baking and puddings, and from swanky entertaining to the best popcorn recipes ever written, Nutmeg and Custard is the definitive cookbook for the way we live today. About the AuthorMarcus Wareing joined Gordon Ramsays Aubergine in 1993, where he became Sous Chef behind Head Chef Ramsay. After running the Grill Room at the Savoy Hotel on the Strand, Wareing opened and operated P trus at the Berkeley Hotel. The restaurant has been awarded two Michelin stars and five AA Rosettes, while the Savoy Grill achieved its first Michelin star in its 100–plus year history since he took over. In 2004 Marcus Wareing was voted Restaurateur of the Year at the Tatler Restaurant awards. Following months of industry rumour, in May 2008 the Berkeley Hotel confirmed that it intended to work directly with Wareing to launch its own restaurant, and he will take on the lease from September 19, 2008.
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