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British Regional Food: A cook's tour of the best produce in Britain and Ireland with traditional and original recipes: In Search of the Best British Food Today [Illustrated] [Paperback]

Mark Hix
3.6 out of 5 stars  See all reviews (7 customer reviews)

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Book Description

21 Mar 2008
'Buying British produce has always been important to me so the prospect of touring the British Isles in search of the best British food was very exciting. Altogether it has been a fascinating and enlightening journey. We have a staggering array of artisan producers whose products easily rival that of our European neighbours. Our superb culinary heritage with its fine foods and deep-rooted traditions is a cuisine to be proud of. In this book I hope to impart some of my passion for good British food and share with readers a collection of my recipes, both modern and traditional but all wholly British Mark Hix Whitstable Oysters, Melton Mowbray Pork Pies, Stilton, and Jersey Royal Potatoes are just some of the regional specialities that have helped put Britain back on the map as a country with a superb culinary heritage and lots of fine foods. British Regional Food is an extraordinary exploration of this renaissance and takes celebrated british chef and award winning food writer Mark Hix on an exciting culinary journey from Land s End to John O Groats. Mark Hix has a passion for British food and ingredients produced with integrity and tradition. British Regional Cooking is a journey he has zealously undertaken, in search of artisan producers, traditional recipes and British food customs past and present. British Regional Cooking not only celebrates the current status of favourite regional fare like pork pies, clotted cream and cider, but also showcases the most important and innovative producers passionate about their gastronomic past who are helping to re-kindle all that s best in British food, be that by striving to put British cheese making on a level with that in France or creating air-dried hams to rival Prosciutto and Serrano. Mark Hix s enthusiasm in savouring tradition helps capture the culinary character of each region and weaves together absorbing information, and personal anecdotes about the enthusiastic personalities involved and the lore of the foods in question his expedition presents a fascinating insight into Britain s vast culinary heritage and its ever-evolving future. Mark provides over 130 British regional recipes some totally true to tradition, others cleverly and sympathetically adapted for today s home cook. He celebrates dishes with evocative names like Lobscouse and Stargazy Pie, as well as traditional techniques like salting, sousing and smoking used more today for their flavour enhancing qualities than for preserving. He pairs indigenous wild foods like samphire and sea spinach with locally produced artisan ingredients to create new and exciting but altogether wholly British recipes. Spectacular photography by Jason Lowe brilliantly captures the flavour of each region and its dishes and the book ends with a gazetteer that provides details of the producers throughout the country.

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Product details

  • Paperback: 240 pages
  • Publisher: Quadrille Publishing; Paperback edition (21 Mar 2008)
  • Language: English
  • ISBN-10: 1844005992
  • ISBN-13: 978-1844005994
  • Product Dimensions: 21 x 26.6 cm
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 379,984 in Books (See Top 100 in Books)

More About the Author

Mark Hix was formally Chef Director of Caprice Holdings, overseeing The Ivy, Scott's, J. Sheekey and Le Caprice, four of London's most fashionable restaurants. In 2008 he opened Hix Oyster and Chop House in London and Hix Oyster and Fish House in Dorset. His latest restaurant, Hix, opened in London's Soho in 2009 to rave reviews.

Mark's commendations include GQ Chef of the Year, Tatler Restaurateur of the Year 2009 and 2011 winner of the Evelyn Rose Award for Cookery Journalist of the Year at The Guild of Food Writers. 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 Award, and British Seasonal Food, The Guild of Food Writers' Cookery Book of the Year 2009.

Mark has made numerous television appearances, most notably BBC 2's Great British Menu.

Product Description


Writer and Chef Mark Hix has toured the country to bring you a host of classic recipes. The award-winning book, now out in paperback, also highliughts regional artisanal food producers. --SAINSBURY'S magazine, March 2008

You can trust Mark Hix when it comes to writing recipes --The Independent

His recipes .. allow you to travel the length and breadth of the land in the comfort of your own kitchen --Waitrose Food Illustrated 1/3/07

You can trust Mark Hix when it comes to writing recipes --The Independent

His recipes .. allow you to travel the length and breadth of the land in the comfort of your own kitchen --Waitrose Food Illustrated 1/3/07

About the Author

Mark s previous cookbooks include the highly acclaimed Fish Etc! as well as British Food and Eat Up aimed at getting babies and children (and grown ups!) to eat properly. He has also co-author The Ivy The Restaurant and its Recipes and the Le Caprice cookbook with AA Gill. Mark Hix is one of an exciting new generation of British chefs. He writes a weekly column for The Independent on Saturday Magazine which won him a Glenfiddich awarded in 2003 and a Guild of Food Writers award for Cookery Journalist of the Year in 2005. He won another Guild of Food Writers Award for Best work on British Food last year and also won the Andre Simon Book Award. To cap a great year, Mark was a double-finallist on Great British Menu in 2007.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
14 of 14 people found the following review helpful
4.0 out of 5 stars Charming culinary bumble around Britain 4 Dec 2006
You can't help wondering how Mark Hix found time to write British Regional Food. As chef director of Caprice Holdings that includes The Ivy, J. Sheekey as well as Le Caprice, Mark also writes a weekly column for The Independent on Saturday.

Nonetheless, he sets off on a cook's tour around Britain, to meet, eat, greet and cook some of our finest. A very personal recollection emerges that is endearing and informative.

Dividing Britain into 9 regions, each follows a similar format. While in The North, Mark flags up such well known and favourite producers as Peter Gott from Sillfield Farm, Barry Pugh of Pugh's Piglets and Andrew Sharp of Farmer Sharp. He encourages us to cook a mixture of traditional - Liverpool Lobscouse or Goosnargh Cakes, and modern - Wild Boar stew with Hawkshead Beer or Fillet of Sea Bass with Samphi (sic), Shrimps and Cockles.

Whether Mark will be successful in persuading anyone to try cooking Cow Heel and Black Peas, or Tripe and Onion I'd love to know. But his meeting with Jack Curvis, one of the few "proper" tripe dressers remaining in The North makes fascinating reading and should not be missed.

Altogether a charming culinary bumble around Britain and with photographs that capture our best treasures, British Regional Food is a reminder of what there is to enjoy about buying and cooking our own. It is as irresistible as the author himself.
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39 of 41 people found the following review helpful
4.0 out of 5 stars Lots of Waxing Lyrical But Not Enough Recipes 26 Oct 2006
This book has loads of really great information, if you are interested in the heritage of British Food, which I guess is the fashion right now what with farmer's markets and the like. But if you want a recipe book of good hearty British food (like me)you may be disappointed as there are only a couple of recipes for each region as the rest is text about the food. There's plenty of talk about local produce but not enough recipes to show what to do with it. Some of the recipes are classics like pork pies or bakewell tart, but others are just too 'down to earth' for my own taste like jugged hare, whole roast suckling pig or tripe. Don't get me wrong this is a great book, just not the recipe book I had hoped for.
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2 of 2 people found the following review helpful
3.0 out of 5 stars What's it for? 20 Nov 2007
The book is well laid out, has great pictures, and is a pleasure to dip into. Some of the write ups are really interesting.
Q: So why the low rating?
A: Because it takes me longer to read Observer Food monthly which a lot cheaper - it's a bit expensive as a [brief] read, some of the articles are a bit like that essay `What I did on my holidays' and it is no use as a cook book, since there is no proper recipe index, which is the main reason for low rating. Shame, I like Mark Hix generally, but apparently his publishers think we should buy British Food as well if we want recipes.
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15 of 19 people found the following review helpful
2.0 out of 5 stars A little less of London please 7 Oct 2007
The book is ok, but...whilst it does give information about food in the various regions around the country there is a constant harking back to London, London chefs and Borough Market. Oh and don't forget the cheese man who sells cheese in, yes you've guessed it Borough Market. He makes a regular appearance.

I also found it a little light on the variety of food stuffs and the range of markets, both traditional and the newer farmer's markets available in the areas. That is with the exception of the wonderfull one in London.

Most of us don't live in London and Mr Hix should remember that.
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