By (author) Mark Hix
British Food by Mark Hix
Book DescriptionBritish Food is part of a burgeoning revival and enthusiasm for British cuisine. After exhausting our tastebuds on French, Italian and Asian fare, we are rediscovering our own culinary heritage and realising that British food is something that we can not only be justifiably proud of, but also relish, explore and develop. Mark Hix, is passionate about British food and in this book he gives classic British dishes a fresh modern twist to bring them bang up to date and also creates exciting new dishes with traditional, local ingredients. The first chapter introduces the reader to the best of British ingredients, seasonal availability, and advice on shopping and storage. Recipe chapters focus on Soups; Starters, Snacks and Savouries; Fish and Seafood; Poultry and Game; Meat; Vegetables; Puddings and Baking. From Fish and Chips, Kedgeree and Lancashire Hotpot, to Devils on Horseback, Game Pie and Eton Mess, the book will make every reader excited about cooking British.
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Book DetailsISBN: 9781844002139
(209mm x 161mm x 23mm)
Imprint: Quadrille Publishing Ltd
Publisher: Quadrille Publishing Ltd
Publish Date: 2-Sep-2005
Country of Publication: United Kingdom
Books By Author Mark Hix
Mrs Beeton's Fish & Seafood, Hardback (November 2012)
The complete guide to cooking fish and seafood by our most famous cook - fully updated for the 21st-century kitchen.
Mark Hix on Baking, Hardback (October 2012)
In this exciting new book, Mark Hix applies his characteristic flair to a range of sweet and savoury recipes that reflects his own unique interpretation of baking. Here the term covers pretty much anything that can be cooked in the dry heat of an oven - from a simple everyday luxury like a vegetable gratin or a sophisticated tarte aux pommes.
British Seasonal Food, Paperback (March 2011)» View all books by Mark Hix
Mark Hix cares passionately about British food and is keen for readers to experience the excitement that cooking seasonally offers. In this book he draws attention month-by-month to the homegrown ingredients at their seasonal best. He provides information on where to source the foods, how to prepare them, and to enjoy their flavour to the full.
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Author Biography - Mark Hix
For the past 17 years, Mark Hix was the Chef Director of Caprice Holdings Limited, overseeing Le Caprice, The Ivy and J. Sheekey, three of London's most fashionable restaurants. He is now working independently and has recently opened two new restaurants, Hix Oyster and Chophouse in London's Smithfield market and Hix Oyster and Fish House in Lyme Regis. He is also a celebrated food writer and has received several awards for his regular features in The Independent on Saturday Magazine. Mark has written seven cookbooks, the latest being British Regional Food, which received a Guild of Food writers award in 2007 and Andre Simon Book Award - Special Commendation. He is winner of Great British Menu (2007).
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