What’s the USP? Approachable home-cooked recipes cooked up during lockdown by a Michelin-starred TV chef at his country home.
Who are the authors? Marcus Wareing has made his name as one of London’s best-known fine-dining chefs with the Michelin-starred Marcus restaurant at the swish Berkeley Hotel. he is also well known as the stern taskmaster on the BBC TV series Masterchef: The Professionals. He rose to fame in the 90’s as Gordon Ramsay’s right-hand man, heading up a number of restaurants including the original Petrus in St James’s Street. His falling out with Ramsay is well documented.
Wareing’s co-author for the first time (replacing Wareing’s former business partner Chantelle Nicholson) is chef Craig Johnston, a Masterchef: The Professionals winner and now Wareing’s head chef.
Is it good bedtime reading? As with Wareing’s last book, not really. A short introduction plus recipe introductions and that’s your lot.
Will I have trouble finding ingredients? As usual you’ll need a reliable fishmonger for large scallops to pan fry and serve with celeriac and chimichurri slaw or halibut to bake with lovage and serve with white asparagus (another two ingredients you will probably need to hunt down) but you should have no problem tracking down most of the ingredients in this book.
What’s the faff factor? That will depend greatly on what chapter of the book you’re cooking from. Quinoa salad with cottage cheese and roasted onions from ‘Tight for Time’ should take 20 minutes to prepare and 30 minutes to cook if the timings given in the book are correct. On the other hand, prawns with a bisque and tomato fregola from ‘Something Special’ requires 2 to 2.5 hours of prep time and 1.5 hours to cook the dish.
How often will I cook from the book? A lot. Over the course of eight chapters (in addition to the two named above, there’s Market Garden, Simply Essential, Weekend Wonders, Baking, Worth the Wait and Kitchen Foundations) Wareing has compiled more than 100 recipes for pretty much any occasion, mood, inclination, ability, budget and appetite. It’s versatile is what I’m trying to say.
Killer recipes? Marcus’ Kitchen is all killer and no filler, but to give you some examples: barbecue pork burgers (these are great, although I dialled down a bit on the quantity of Marmite when I made the recipe); rosemary and malt glazed lamb belly with salsa verde; roasted onion tarte tatin with cheddar mascarpone; Korean-style fried monkfish with sesame pickles; baked chilli beef with sweetcorn cobbler; pork loin in black bean sauce (an excellent, easy mid-week family dinner); sautéed potato gnocchi with broccoli, rocket and parmesan. Basically, you can let the book fall open anywhere and you’ll find something you want to cook.
What will I love? We are in similar territory as Waring’s previous book Marcus Everyday, at home in his stunning East Sussex hideaway Melfort House (beware: the photos of Wareing’s amazing kitchen garden may make you very jealous indeed) where he’s created dishes aimed at home cooks rather than his fellow professional chefs (although I’m sure they’d appreciate them too). There’s a huge variety of global influences here, from Indonesian to Italian and Peruvian to Middle Eastern, reflecting the way many British home cooks love to compose a weekly menu, hopping around the globe to avoid culinary boredom (there are plenty of British dishes too, albeit with a twist such as English muffins with brown crab and miso or brown sauce-glazed ham with onion gravy).
Should I buy it? It seems as though lockdown provided Wareing with the chance to really concentrate his efforts on the book which I think may well be his best yet. It’s a book I’ve already enjoyed cooking a lot from and it’s one I can see myself returning to again and again in years to come. It’s true that there may be more authentic sources for a banh mi recipe than a white bloke from Southport, but that doesn’t stop Marcus’ Kitchen from being a joy to cook from and an essential purchase for every keen home cook.
Suitable for: For beginners/confident home cooks
Cookbook Review Rating: Five stars
Buy this book: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking
2 thoughts on “Marcus’ Kitchen by Marcus Wareing”
I absolutely love the grill that Marcys Waering has used to cook on with all his pans hanging up on it.
How can i find it where Marcus has bought it from or was it specially made for the show.
I am very interested .i watched all the espisodes on BBC. When will he be doing more shows.i thoroughly enjoyed every show.
Bernadette, Marcus’s grill was built by Country Fire Kitchen https://countryfirekitchen.com/ thanks for reading, Andy.