Product Description

"Nutmeg & Custard" is Marcus Wareing's definitive guide to the kind of cooking you will want to share time and time again with family and friends. With over 150 stunning recipes from home and abroad divided into themed chapters - from the Grill Room, the Orient and the Spice Route to Puds, Popcorn and the Ice-Cream Parlour - there is something here for everyone who loves great food. From the beautifully simple pesto popcorn and the wonderfully comforting home-made crumpets with burnt honey butter to venison loin with spiced braised pears and chestnut, and monkfish with chorizo crust and spiced beans - ideal for the aspiring home cook - "Nutmeg & Custard" is the ultimate cookbook for the way we live today.

Product Details

• Amazon Sales Rank: #1867 in Books
• Published on: 2009-09-25
• Original language: English
• Binding: Hardcover
• 256 pages

Review
'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

'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

About the Author
Lancashire-born Marcus Wareing began his restaurant career at The Savoy, aged just eighteen, before moving to work alongside Albert Roux at Le Gavroche. In 1993 he became sous chef at Gordon Ramsay's Aubergine restaurant and then, in 1999, with Ramsay's backing, he opened Petrus in The Berkeley hotel in London's Knightsbridge. Petrus won its first Michelin star within seven months of opening and went on to be awarded a second star in 2007 as well as the AA's ultimate accolade of five rosettes. Marcus also ran The Savoy Grill between 2003 and 2007, restoring it to its former glory and acheiving its first-ever Michelin star. Petrus was relaunched as Marcus Wareing at The Berkeley in 2008 with Marcus taking over full ownership. He lives in London with his wife, Jane, and their three children, Jake, Archie and Jessie.

Customer Reviews

Nutmeg and Custard
This is a lovely book. It has a solid feel; no dust jacket to protect it but it feels as though it will cope with being subjected to many referrals in the kitchen and will probably look even better once it has a covering of flour and so on.

It is a nice, compact size, at a little over A5 and bound so well that it will stay open on a kitchen work surface without needing to be weighted (so it will probably avoid too many greasy fingerprints) . The paper is a good weight and quality, which probably helps the book to stay open where you want it to.

The book contains a good balance of recipes, including several that are vegetarian and most are photographed beautifully presented on the plate. Food presentation is not my strength, but I feel I will be able to accomplish some of the results shown in the book now I have it to guide me; nothing looks to be beyond my capabilities. For example, a recipe for `Fillet of salmon' shows the salmon served on baby leeks with crème fraiche on the top. It looks lovely (even though I do not eat fish), but most importantly, achievable.

Some of the other recipes that caught my attention though are `Sundried tomato and sweetcorn muffins', `Olive, feta and herb muffins', `Sundried tomato and feta stuffed mini loaves', `Strawberry mivi ice cream', `Espresso mousse with cinnamon madeleines' and `Spiced apple crumble'.

There are lots of recipes that appeal to me as a vegetarian and many more that I will cook for my partner.

a real corker
This is great stuff. It's got everything from brilliant things you can do with popcorn and a great burger recipe, to fancier stuff which takes a bit more time but, so far, tastes amazing. And he's clearly got a bit of a sweet tooth because there are LOTS of puddings, ice creams and the like. You can even make your own jaffa cakes.. And it's a lovely thing to look at too. Great photos, etc.

Nutmeg and Custard
This is one of my favourite cook books.All the recipes are exciting and innovative but using easy to buy ingredients.The Chapter on popcorn is fascinating. When I buy a cookbook I need to know that it isn't run of the mill as I have over 500 of them and hate it when I find the same old recipes - what a waste! Marcus Waring is a fantastic chef which helps the decision.Great read.