If you love good food and want to eat the best British ingredients – then this is the book to keep by your side. If you look at books such as this; large hardback volumes by leading chefs, they can be daunting. Untrained, the ordinary cook often doesn’t have the skills or equipment to attempt many of the recipes but do give Mark Hix a closer look. This is a splendid balance of recipes, simple through to elaborate, the ingredients may be on the expensive side but they’re to the point, concentrating on the flavour of your ingredients not swamping something as good as prime Welsh lamb in fuss and flummery. You could learn to cook with this book, learn to appreciate British ingredients, expand your repertoire to include razor clams or teal or even learn to enjoy the humble turnip. I’d give it 6 stars out of 5 if I could.
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British Regional Food: In Search of the Best British Food Today, Mark Hix
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Divided into 9 chapters - Starters & Snacks; Salads; Soups; Fish & Seafood; Poultry & Game, Meat; Vegetables; Puddings; Stocks & Sauces - recipes are included for every occasion. Savoury dishes include such varied delights as stargazey pie as well as roast wood pidgeon with blueberries, while sweet options range from simple classics such as burnt cream to the impressive elderflower jelly with summer fruits. Illustrated with artwork from a number of leading contemporary artists including Tracy Emin, as well as photography from award-winning food photographer Jason Lowe, Mark Hix: The Collection is bound to become the most significant British cookbook of its generation.
Publication date: 10/10/2013
Publisher: Quadrille Publishing Ltd
|Publication date:||10th October 2013|
|Publisher:||Quadrille Publishing Ltd|
|Genres:||Cookery, Food and Drink,|
In 2008 Mark Hix opened Hix Oyster and Chop House and Hix Oyster and Fish House in Lyme Regis, Dorset. In 2009 Hix opened in London's Soho to rave reviews. His latest restaurant opened within Selfridges in London in March 2010, Hix Restaurant and Champagne Bar. His commendations include GQ's Chef of the Year and Tatler's Restaurateur of the Year 2009. He writes for the Independent on Saturday Magazine and Country Life. Previous books include British Regional Food, winner of both a Guild of Food Writers' Award and the Andre Simon Book Awards. Mark has made numerous television appearances, most notably BBC 2's Great ...More About Mark Hix