Mark Hix, the celebrated chef, restaurateur and food writer, has gathered together his finest recipes, reflecting his philosophy towards British food - his love of exceptional ingredients and his simple approach to their preparation and cooking - while showcasing his unerring ability to reinvent even the most traditional dishes with a contemporary touch. Divided into 9 chapters - Starters & Snacks; Salads; Soups; Fish & Seafood; Poultry & Game, Meat; Vegetables; Puddings; Stocks & Sauces - recipes are included for ...
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Mark Hix, the celebrated chef, restaurateur and food writer, has gathered together his finest recipes, reflecting his philosophy towards British food - his love of exceptional ingredients and his simple approach to their preparation and cooking - while showcasing his unerring ability to reinvent even the most traditional dishes with a contemporary touch. 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.
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Add this copy of Mark Hix: the Collection to cart. $30.14, good condition, Sold by Saveherenow rated 5.0 out of 5 stars, ships from San Diego, CA, UNITED STATES, published 1817 by Quadrille Publishing Ltd.
Add this copy of Mark Hix: the Collection to cart. $162.91, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2013 by Quadrille Publishing Ltd.
