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Mark McEwan

1 November 2011 | Email This Post Email This Post | Print This Post Print This Post

The chef and restauranteur Mark McEwan discusses his new book Mark McEwan’s Fabbrica: Great Italian Recipes Made Easy for Home (Viking, 2011), his career as a celebrity chef, judging Top Chef Canada, his four restaurants and retail store, and more, with Joseph Planta.


Mark McEwan’s Fabbrica: Great Italian Recipes Made Easy for Home by Mark McEwan with Jacob Richler. (Viking, 2011)

Click to buy this book from Amazon.ca: Mark McEwan’s Fabbrica


Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver at TheCommentary.ca.

One of the country’s most recognisable celebrity chefs joins me now. Mark McEwan is the host of The Heat and Top Chef Canada, which can be seen on Food Network Canada, and he’s the proprietor of four acclaimed Toronto restaurants: North 44, Bymark, One and Fabbrica. He’s also recently opened McEwan, a gourmet food market. He’s got a new book out, Mark McEwan’s Fabbrica. It’s a cookbook of Italian recipes made easy for home cooking. The restaurant Fabbrica, which this book takes its name from opened last year to much attention in the press. In this book now, we have easy-to-follow recipes that are authentic and rustic Italian fare. The photographs are appetising, and from having read through the recipes, there’s nothing here an amateur in the kitchen couldn’t make. The book is published by Viking, and written with Jacob Richler, who also collaborated with Mr. McEwan on his previous book Great Food at Home. Please welcome to the Planta: On the Line program, in Vancouver this day, Mark McEwan; Good morning, Mr. McEwan.

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