Mark McEwan, acclaimed Toronto chef and owner of restaurants North 44, Bymark and One, has published an Italian cookbook to celebrate the rustic Italian menu at his newest restaurant Fabbrica. Mark and his team, including chefs Drew Ellerby and Rob LeClair, developed recipes for the book with home cooks in mind — meaning flexible variations and simple instructions for each dish. Between hosting the Food Network's Top Chef Canada, running his fine food emporium McEwan Foods, juggling four restaurants, and following up his first book, Great Food at Home (2010 Penguin), with this new cookbook (2011 Penguin), Mark has certainly been keeping busy. This winter, serve up his seared scallops (pictured above) or creamy fettuccine at a dinner party.
Watch Lynda Reeves learn two other delicious recipes from Mark McEwan on our Online TV show, and try the recipes from his first book, too.
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