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New Classics: Inspiring and Delicious Recipes to Transform Your Home Cooking
Following on from his Sunday Times bestseller Marcus at Home, Marcus Wareing delivers a must-have new classic for your shelves.
Marcus is one of the most respected and acclaimed chefs and restaurateurs in Britain. At the helm of many of London’s most iconic restaurants, he holds two Michelin stars as well as numerous awards. Marcus is also judge of MasterChef: The Professionals. What Marcus doesn’t know about cooking, isn’t worth knowing.
Over the years, Marcus has developed and refined recipe after recipe. Whether it’s a quick recipe after a hectic day, a recipe to bring your family together or a show-off meal for your friends, Marcus brings excellence to every meal he makes. In his new book, Marcus takes the best of the time-honoured recipes and puts his own spin on them. What’s more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.
Marcus is one of the most respected and acclaimed chefs and restaurateurs in Britain. At the helm of many of London’s most iconic restaurants, he holds two Michelin stars as well as numerous awards. Marcus is also judge of MasterChef: The Professionals. What Marcus doesn’t know about cooking, isn’t worth knowing.
Over the years, Marcus has developed and refined recipe after recipe. Whether it’s a quick recipe after a hectic day, a recipe to bring your family together or a show-off meal for your friends, Marcus brings excellence to every meal he makes. In his new book, Marcus takes the best of the time-honoured recipes and puts his own spin on them. What’s more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.
288 pages, Hardcover
Published November 2, 2017
43 people are currently reading
25 people want to read
About the author
Marcus Wareing
29 books8 followersMarcus Wareing’s contribution to British Food and inspiring the next generation of cookery talent has led him to be one of the most respected and acclaimed Chefs and restaurateurs in Britain today.
Originally from Southport, Merseyside, the son of a fruit and vegetable merchant, Marcus began his career at the young age of 18. An incredible talent, he started acquiring Michelin stars aged just 26 – one of only a handful of chefs to be recognised as such a young age. Over the last 30 years Marcus has been involved in the creation of many of London’s most iconic and celebrated restaurants including his own restaurant group.
Founded in 2008 with his wife Jane, Marcus Wareing Restaurants began with the opening of the two Michelin starred Marcus Wareing at The Berkeley (formerly Pétrus). Within 18 months of formation, the group had grown to include The Gilbert Scott - an elegant British restaurant and bar located at The St Pancras Renaissance Hotel, which opened in 2011, followed by Tredwells, a vibrant West-End eatery which opened in September 2014 and went on to win AA Restaurant of the year in 2016. 2014 also saw Marcus’s restaurant at The Berkeley Hotel take on the new name of Marcus after an extensive renovation which transformed the once familiar claret dining room into a stunning new contemporary space.
Marcus has published seven cookbooks and won numerous coveted awards, Michelin stars, the Acorn Award, Chef of the Year with Caterer and Hotelkeeper, Tatler Restaurateur of the Year, GQ Chef of the Year amongst multiple other restaurant awards.
A familiar face on our TV screens, Marcus has made many key appearances on prime-time TV cookery programmes over the last ten years. In the autumn of 2014 Marcus took on the new role as judge on MasterChef: The Professionals (UK). December 2019 will be his sixth year as judge on the show. Marcus also took on the role of Chef Consultant in the film production Burnt starring Bradley Cooper and Sienna Miller. As Chef Consultant on the production he assisted with various aspects of the film including menu design, food styling and training of the principal leads as well as kitchen and restaurant set design. Bradley Cooper, Sienna Miller and other key cast members spent time in the kitchen at ‘Marcus’ in preparation for their roles. Marcus also worked directly with Bradley Cooper to help get him in the 'psyche' of what life is really like as a chef searching for perfection, helping him to understand the obsession with perfect flavours, ingredients and execution.
March 2016 saw the release of another of Marcus’s TV projects – Chef vs Science – a 90-minute film he created with the BBC.
In September 2016 Marcus released his sixth cookbook ‘Marcus at Home’ published by Harper Collins followed by New Classics in December 2017. He is currently working on a new book, set for release this year.
Originally from Southport, Merseyside, the son of a fruit and vegetable merchant, Marcus began his career at the young age of 18. An incredible talent, he started acquiring Michelin stars aged just 26 – one of only a handful of chefs to be recognised as such a young age. Over the last 30 years Marcus has been involved in the creation of many of London’s most iconic and celebrated restaurants including his own restaurant group.
Founded in 2008 with his wife Jane, Marcus Wareing Restaurants began with the opening of the two Michelin starred Marcus Wareing at The Berkeley (formerly Pétrus). Within 18 months of formation, the group had grown to include The Gilbert Scott - an elegant British restaurant and bar located at The St Pancras Renaissance Hotel, which opened in 2011, followed by Tredwells, a vibrant West-End eatery which opened in September 2014 and went on to win AA Restaurant of the year in 2016. 2014 also saw Marcus’s restaurant at The Berkeley Hotel take on the new name of Marcus after an extensive renovation which transformed the once familiar claret dining room into a stunning new contemporary space.
Marcus has published seven cookbooks and won numerous coveted awards, Michelin stars, the Acorn Award, Chef of the Year with Caterer and Hotelkeeper, Tatler Restaurateur of the Year, GQ Chef of the Year amongst multiple other restaurant awards.
A familiar face on our TV screens, Marcus has made many key appearances on prime-time TV cookery programmes over the last ten years. In the autumn of 2014 Marcus took on the new role as judge on MasterChef: The Professionals (UK). December 2019 will be his sixth year as judge on the show. Marcus also took on the role of Chef Consultant in the film production Burnt starring Bradley Cooper and Sienna Miller. As Chef Consultant on the production he assisted with various aspects of the film including menu design, food styling and training of the principal leads as well as kitchen and restaurant set design. Bradley Cooper, Sienna Miller and other key cast members spent time in the kitchen at ‘Marcus’ in preparation for their roles. Marcus also worked directly with Bradley Cooper to help get him in the 'psyche' of what life is really like as a chef searching for perfection, helping him to understand the obsession with perfect flavours, ingredients and execution.
March 2016 saw the release of another of Marcus’s TV projects – Chef vs Science – a 90-minute film he created with the BBC.
In September 2016 Marcus released his sixth cookbook ‘Marcus at Home’ published by Harper Collins followed by New Classics in December 2017. He is currently working on a new book, set for release this year.
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Displaying 1 - 30 of 32 reviews
December 9, 2017
I love to cook and always enjoy trying different recipes. This is a must have cookery book and shall be buying a copy when i next go shopping. I couldn't tell you which recipe i shall be making first, as too many have caught my eye. Just from the few recipes in this sampler, the instructions appear to be easy to follow and ingredients easy to purchase. The notes on ingredients is very helpful. Recommended.
My thanks to Netgalley and the Publishers. This is my honest review.
My thanks to Netgalley and the Publishers. This is my honest review.
March 9, 2019
This is a great sampler with a few delicious recipes for those who love home cooked classics with a bit of a twist. I have been a fan of Matthew Wareing for years and he regularly appears on different TV shows. We frequently have belly pork which is one of the recipes featured in the sampler and who isn’t fond of Feta cheese? The recipe included is honey-baked with lavender and the cheesecake with ginger and figs sounds mouthwatering, especially to someone like myself who adores cheesecake!
This cookery book is definitely one I would recommend, judging by the sampler and one I would like to own myself.
{Thank you to #NetGalley and HarperCollins UK for the free copy of #NewClassicssampler and for giving me the opportunity to provide an honest review.}
This cookery book is definitely one I would recommend, judging by the sampler and one I would like to own myself.
{Thank you to #NetGalley and HarperCollins UK for the free copy of #NewClassicssampler and for giving me the opportunity to provide an honest review.}
November 3, 2018
Thanks to netgalley and the publisher for the free e-book sampler
I loved how bright and inviting this cookbook was, the photos made you want to go and make the food and the recipes provided sound so gorgeous. The instructions are clear and easy to follow and take consideration of the different levels of ability people may have , as an avid cook I have seen Marcus on tv and like his style but have never bought his books based on this sampler might be something I need to change.
I loved how bright and inviting this cookbook was, the photos made you want to go and make the food and the recipes provided sound so gorgeous. The instructions are clear and easy to follow and take consideration of the different levels of ability people may have , as an avid cook I have seen Marcus on tv and like his style but have never bought his books based on this sampler might be something I need to change.
December 5, 2018
I have just kindly received a sampler of this lovely book from NetGalley and look forward to trying the 3 recipes in it. The Honey-baked Feta with Lavender, Thyme and Rye Crisps sounds good but I'm going to have to wait until the summer as I trimmed my lavender back at the end of the summer! The recipes are nicely presented with lovely photos. I've never cooked pork belly but am quite tempted by this recipe for Slow Cooked Pork Belly with Burnt Pear and Nutmeg as all are flavours I like. And the Fig and Ginger cheesecake sounds great too.
December 11, 2017
Great range of recipes, recommend the belly pork. My only disappointment is that my Mother 'borrowed' it and got it filthy, so she's buying me a new one. I am glad there are no popcorn recipes too.
January 13, 2018
I received a sampler version of this new classics sampler cookery book from Netgalley in return for a honest review.
There were 3 recipes included, all with full colour photographs and easy to follow instructions. All the ingredients used seem generally easy to get hold of, though some of it fancy in my opinion, such as lavender & rye bread.
The one recipe that caught my eye was tthe slow cooked pork belly with burnt pear & nutmeg which looked delicious. It a long recipe as it is marinated for at least 12 hours before being cooked over a low heat for about 3 hours. The introduction to the recipe explains why the pork is cooked slowly which is helpful. In this recipe the crackling is made at the end of the cooking process by grilling the pork for about 20 minutes and the vegetables the pork was originally cooked on, are turned into an easy gravy to accompany the dish; however it does not come with any recommendations as to what to serve it with.
Other recipes included were honey baked feta with lavender, thyme & rye crisp and fig & ginger cheesecake.
There were 3 recipes included, all with full colour photographs and easy to follow instructions. All the ingredients used seem generally easy to get hold of, though some of it fancy in my opinion, such as lavender & rye bread.
The one recipe that caught my eye was tthe slow cooked pork belly with burnt pear & nutmeg which looked delicious. It a long recipe as it is marinated for at least 12 hours before being cooked over a low heat for about 3 hours. The introduction to the recipe explains why the pork is cooked slowly which is helpful. In this recipe the crackling is made at the end of the cooking process by grilling the pork for about 20 minutes and the vegetables the pork was originally cooked on, are turned into an easy gravy to accompany the dish; however it does not come with any recommendations as to what to serve it with.
Other recipes included were honey baked feta with lavender, thyme & rye crisp and fig & ginger cheesecake.
January 4, 2018
I'd definitely be interested in seeing more of this book. This sampler has 3 recipes: Honey-baked feta with lavender, thyme and rye crisps, slow cooked pork belly with burnt pear and nutmeg and fig and ginger cheesecake.
I don't eat meat so the belly pork is out, but the other two recipes sound amazing. I would never have thought to bake feta but I'm definitely going to try it and I've never been brave enough to use lavender in cooking but this recipe with the thyme has given me the confidence to try it. I have quite a sweet tooth so cheesecake in any form is a winner for me and the ginger biscuit base had my mouth watering.
The recipes I've seen definitely look do-able for even a novice cook like me and I'm sure any guests lucky enough to be served these delights will be amazed and impressed.
Thanks to NetGalley for the sampler, I'll definitely have a look at the whole book to see what other novel ideas Marcus Wareing has.
I don't eat meat so the belly pork is out, but the other two recipes sound amazing. I would never have thought to bake feta but I'm definitely going to try it and I've never been brave enough to use lavender in cooking but this recipe with the thyme has given me the confidence to try it. I have quite a sweet tooth so cheesecake in any form is a winner for me and the ginger biscuit base had my mouth watering.
The recipes I've seen definitely look do-able for even a novice cook like me and I'm sure any guests lucky enough to be served these delights will be amazed and impressed.
Thanks to NetGalley for the sampler, I'll definitely have a look at the whole book to see what other novel ideas Marcus Wareing has.
December 28, 2019
My collection of cookbooks has decreased significantly over the years because it’s just so easy to use the internet to find thousands of recipes in a few clicks.
For a cookbook to make it onto my shelf or for me to consider giving it as a gift they need to meet certain criteria: The photography needs to look appealing and show the finished dish. The recipe instructions need to be clear and concise. The ingredients need to be easily accessible to me and the number of them not too excessive.
As a somewhat lazy cook – I want the wow factor with minimal effort - the sample of NEW CLASSICS by Marcus Wareing I reviewed ticks these boxes. I’ll be looking out for this cookbook on the shelves of my local bookstore.
With thanks to HarperCollins and Netgalley for my cookbook sample.
For a cookbook to make it onto my shelf or for me to consider giving it as a gift they need to meet certain criteria: The photography needs to look appealing and show the finished dish. The recipe instructions need to be clear and concise. The ingredients need to be easily accessible to me and the number of them not too excessive.
As a somewhat lazy cook – I want the wow factor with minimal effort - the sample of NEW CLASSICS by Marcus Wareing I reviewed ticks these boxes. I’ll be looking out for this cookbook on the shelves of my local bookstore.
With thanks to HarperCollins and Netgalley for my cookbook sample.
January 24, 2024
I have followed Marcus Waring when he worked for Gordon Ramsey through to Materchef the Professionals. I have many cook books but I am happy to add this to my repitoire
The recipes are well research, the photos are professional and keep saying to the reader cook me. Loved the ginger and fig cheese cake - seasonal but a wonderful treat, the slow cooked pork belly with burnt pear and nutmeg is to die for espcially in the autumn when pears are in abundance.
Well thought out and realistic we can all cook these recipes.
The recipes are well research, the photos are professional and keep saying to the reader cook me. Loved the ginger and fig cheese cake - seasonal but a wonderful treat, the slow cooked pork belly with burnt pear and nutmeg is to die for espcially in the autumn when pears are in abundance.
Well thought out and realistic we can all cook these recipes.
May 4, 2019
A short taster of a classic cookery book.
The Images and settings are lovely and encourage you to try out the recipes, which look appetising.
The ingredient list and method are clear and concise.
The choice of recipes has a contemporary twist, and I look forward to experimenting with them.
This is something I would buy.
I received a sample of this book from Harper Collins Non-Fiction via NetGalley in exchange for an honest review.
April 11, 2020
Very well presented book by one of my favourite chefs. These are quite complex recipes each requiring a long(ish) shopping list. Party food for Christmas or a special occasion for the experienced chefs among us, plenty of inspiration for the budding Masterchef contestant. Not for me I'm afraid, I need something with more straightforward recipes that can be prepared and cooked in under and hour.
February 9, 2018
I received a sampler version of this new classics sampler cookery book from Netgalley in return for a honest review.
This sample of New Classics makes me want to buy the entire book, because I just love the sound and look of the few I read.
This sample of New Classics makes me want to buy the entire book, because I just love the sound and look of the few I read.
July 11, 2019
A lovely book from the snippet I saw of it. I'll be having a go at the baked feta with lavender, for sure. Long time admirer of Waring. Indeed I ate at the Savoy when he was chef there. I always find his choices interesting
September 20, 2019
I love the Masterchef television series , which Marcus Wareing is one of the judges. From the six pages I received, this book looks to be fabulous . The photography is beautiful, and the recipes for the festive season look very delicious and easy to follow.
May 31, 2020
This is an interesting introduction to Marcus Wareing but the recipes weren't for me unfortunately. I'd get it for a friend as they like the recipes shown.
I received this book from Netgalley in exchange for an honest review.
I received this book from Netgalley in exchange for an honest review.
June 25, 2020
I enjoy Marcus' character, friendly and open so this was a book I was looking forward to exploring. Not disappointed but as the title suggests, the recipes are mainly a new slant on what many of us already know.
November 22, 2022
Received a sample copy of this via NetGalley - as always Marcus Wareing delivers. A highly accomplished chef, he uses good quality ingredients & his ideas come from heart. The cheesecake recipe is sensational.
November 18, 2019
This book is a small sample, but from what I have seen it looks like a book I would love. I might just add this to my Christmas list this year.
May 23, 2020
This is only a sample, with very few recipes in it. They sound delicious, but it’s difficult to review a book when you only get 3 recipes.
July 20, 2020
Great range of recipes for all levels to cook and although some may find the odd 'fiddly one' , some recipes are meant to ease out of your comfort zone and experiment. Love trying out new ones!
November 28, 2023
I never actually received a copy of this, so therefore I can not actually review it. I tried multiple times to download it and even sent a note informing NetGalley of this. I heard nothing back,
December 11, 2017
The recipes really are inspiring and delicious. Some take a bit more time than I usually spend, but are well worth the time and effort.
December 9, 2017
Some great looking recipes need to get figs. Looking forward to ginger and fig cheesecake yum yum 😋 I have given 4 stars but that may change once I’ve made a couple of the recipes.
December 10, 2017
Had a sneek preview of Marcus Wareing’s new cookbook ‘New Classics’ which aims to introduce new flavour combinations using seasonal ingredients. Recipes included Honey-baked feta and lavender thyme with rye crisps and also Slow Cooked pork belly with burnt pear and nutmeg. This is a nice teaser and just the sort of simple recipes I like, whether I can find lavender thyme locally is another matter!
Thanks to HarperCollins and Netgalley.
Thanks to HarperCollins and Netgalley.
December 13, 2017
I would like to thank Netgalley, HarperCollins UK, Nonfiction and Marcus Waring for the three sampler menus from ‘New Classics’ for my honest review.
The recipes look tasty with easy to follow instructions and i have every intention of trying out the Pork Belly recipe over the festive season.
I have every intention of buying this. Recommended.
The recipes look tasty with easy to follow instructions and i have every intention of trying out the Pork Belly recipe over the festive season.
I have every intention of buying this. Recommended.
January 16, 2018
I enjoyed this book, lots of recipes to try, particularly like the quicker meals, ideal for after work, but lots to try on lazy weekends too!
May 3, 2018
Unfortunately I was not able to open this on any of my devices. I tried to download via kindle, phone and laptop. I love Marcus Wareing and always looking for new recipe books so disappointed to be able to give a review.
February 1, 2018
This was a great introduction and short sampler of some 'new classics'. This is the first time I have tried recipes by Marcus Wareing. The instructions were straight forward and the taste was delicious. I would definitely consider buying the complete book.
February 19, 2018
‘Marcus Wareing New Classics’ focuses on favourite dishes that have stood the test of time, but also new versions of those dishes are shared with us, which Marcus believes will prove to be classics in their own right. Written with home cooking in mind he’s set the level from beginners to all the way up. Marcus’s reputation goes before him as one of the most respected chefs and restaurateurs in the UK as well as being a judge of Masterchef: The Professionals, so it’s a pretty safe bet that there’s going to be some delicious creations in his latest cookbook.
This sampler comprised 3 recipes for a starter, a main and a sweet course, which is restrictive when it comes to writing a cookbook review, but Amazon’s sampler gave a better insight into the variety of dishes, including an index of recipes as well as some techniques I would be interested to learn, such as home-smoked salmon.
I’m someone who reads all the ingredients in a recipe before deciding whether to try it out and have been known to buy a cookbook based on a single dish if I’m sufficiently impressed. As far as I’m concerned, if it’s a resounding success it’s worth the cost of the cookbook. Most cookbooks today need a combination of quick and easy recipes to suit our busy lifestyles as well as some that might take extra time and effort for those special occasions when we want to indulge ourselves or entertain. So if you’re a cook who likes to impress, then Marcus Wareing New Classics is very likely to appeal to you.
Many thanks to Netgalley, Harper Collins and Marcus Wareing for the opportunity to read and review Marcus Wareing New Classics.
This sampler comprised 3 recipes for a starter, a main and a sweet course, which is restrictive when it comes to writing a cookbook review, but Amazon’s sampler gave a better insight into the variety of dishes, including an index of recipes as well as some techniques I would be interested to learn, such as home-smoked salmon.
I’m someone who reads all the ingredients in a recipe before deciding whether to try it out and have been known to buy a cookbook based on a single dish if I’m sufficiently impressed. As far as I’m concerned, if it’s a resounding success it’s worth the cost of the cookbook. Most cookbooks today need a combination of quick and easy recipes to suit our busy lifestyles as well as some that might take extra time and effort for those special occasions when we want to indulge ourselves or entertain. So if you’re a cook who likes to impress, then Marcus Wareing New Classics is very likely to appeal to you.
Many thanks to Netgalley, Harper Collins and Marcus Wareing for the opportunity to read and review Marcus Wareing New Classics.
July 6, 2018
This is just a sampler - there were only 6 pages to review (which turned out to be a good thing).
The cover would look far better without the fake snowflakes overlaying the kitchen scene, and Marcus has a cheesy smug grin on his face - I dislike such obviously staged shots.
Of the 3 recipes included with the netgalley copy, they were all cheffy, over-worked and totally insipid - I couldn't picture myself attempting any of them, eating them, nor even ordering them in a restaurant.
I love cookbook and take great pleasure in reading them. This one wouldn't make it past the front cover review in a book store, although the front is perfect to describe the overworked, overbearing contents of the 6 pages that I saw. It's a no from me.
The cover would look far better without the fake snowflakes overlaying the kitchen scene, and Marcus has a cheesy smug grin on his face - I dislike such obviously staged shots.
Of the 3 recipes included with the netgalley copy, they were all cheffy, over-worked and totally insipid - I couldn't picture myself attempting any of them, eating them, nor even ordering them in a restaurant.
I love cookbook and take great pleasure in reading them. This one wouldn't make it past the front cover review in a book store, although the front is perfect to describe the overworked, overbearing contents of the 6 pages that I saw. It's a no from me.
Displaying 1 - 30 of 32 reviews