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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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.
| Primary Genre | Cookery, Food and Drink |
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.
Mark Hix: The Collection features in the following genres: Cookery, Food and Drink, Lifestyle, Hobbies and Leisure
Hardback. Not Available.
Mark Hix: The Collection was written by Mark Hix and published by Quadrille Publishing Ltd
