Most ingredients are now available all year round, flown in from afar as necessary, but there is no doubt that food eaten in season - and preferably grown as close to home as possible - tastes far better. Mark Hix cares passionately about British food and is keen for readers to experience the excitement that cooking seasonally offers. In "British Seasonal Food", he draws attention month-by-month to the home-grown ingredients that are at their seasonal best. He provides information on where to buy and source the foods, how to prepare and cook them, and suggests simple ways to serve them - to enjoy their flavour to the full. For each featured ingredient, he also presents a selection of inventive mouth-watering recipes - Chilled Pea and Lovage Soup, Fried Green Tomatoes in Beer Batter,Autumn Fruits with Sloe Gin Jelly - all superbly photographed by Jason Lowe. Original drawings help to capture the mood of the seasons throughout the book.
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"Abiding by seasonal principles in cooking can be healthy, eco-friendly and thrifty. Restaurant owner and chef Mark Hix gives his expert guidance on where to source and buy British ingredients at their finest."
-- Waitrose Food Illustrated, October 2008
"Covers the food year in mouth-watering recipes using seasonal ingredients, with sourcing tips and delicious photographs by Jason Lowe." -- Mail on Sunday YOU magazine, 16th November 2008
"Hix is the master of British cooking, and his latest book is a month-by-month journey through the edible bounty of these islands, filled with wonderful recipes and a heart helping of passion." -- Sunday Times Style, 19th October 2008
"Hix proves from the outset that even in the leanest of months, eating seasonal produce is not only exciting and adventurous, but can also send you money."
-- Country Life, 1st February
"This book makes me salivate. It is inspirational rather than finger-wagging- and i tick off greedily the recipes I want to cook. What's more, the illustrations are enchanting." -- Nigella Lawson in Delicious Magazine, December 2008
"With growing public opposition to food miles, Mark Hix's new book couldn't be more timely... he only advocates only eating seasonal, local food. With a sourcing guide to unusual produce,Hix's recipes evoke forgotten flavours which are sure to revive interest in now obscure foods, from mutton to meddlars... this book is destined to be a kitchen classic." -- Daily Telegraph, 22nd December 2008
-- Waitrose Food Illustrated, October 2008
"Covers the food year in mouth-watering recipes using seasonal ingredients, with sourcing tips and delicious photographs by Jason Lowe." -- Mail on Sunday YOU magazine, 16th November 2008
"Hix is the master of British cooking, and his latest book is a month-by-month journey through the edible bounty of these islands, filled with wonderful recipes and a heart helping of passion." -- Sunday Times Style, 19th October 2008
"Hix proves from the outset that even in the leanest of months, eating seasonal produce is not only exciting and adventurous, but can also send you money."
-- Country Life, 1st February
"This book makes me salivate. It is inspirational rather than finger-wagging- and i tick off greedily the recipes I want to cook. What's more, the illustrations are enchanting." -- Nigella Lawson in Delicious Magazine, December 2008
"With growing public opposition to food miles, Mark Hix's new book couldn't be more timely... he only advocates only eating seasonal, local food. With a sourcing guide to unusual produce,Hix's recipes evoke forgotten flavours which are sure to revive interest in now obscure foods, from mutton to meddlars... this book is destined to be a kitchen classic." -- Daily Telegraph, 22nd December 2008
Review
"With growing public opposition to food miles, Mark Hix's new book couldn't be more timely... he only advocates only eating seasonal, local food. With a sourcing guide to unusual produce,Hix's recipes evoke forgotten flavours which are sure to revive interest in now obscure foods, from mutton to meddlars... this book is destined to be a kitchen classic."
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Customer Reviews
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
By G. Day-Lewis
Format:Hardcover|Amazon Verified Purchase
As Mark Hix has recently opened an Oyster Bar near to us that we can't afford to use, it was good to find that most of the recipes in his book are eminently affordable. I am intrigued by some of the more unusual parts or cuts of fish and meat he tackles and applaud his desire to get us eating bits often discarded. I haven't yet found a fishmonger to provide me with cod's tongues or cod chitterlings (not intestines as for pork but 'unformed roe' apparently. But have challenged my butcher (I am lucky to have a real one in our tiny Devon town)for less usual cuts and loved the results. The recipes I have tried have worked well and I have enjoyed the friendly and informative text.
7 of 7 people found the following review helpful
By Ruby Sexton
Format:Hardcover
A really lovely book and should be on the top of every foodie's xmas or birthday list. Cooking great food with the best local produce - little effort and maximum taste, it picks up on the way I want to shop and cook. Whipped potatoes with chanterelles, mutton broth or chocolate dipped walnuts, divine. Its hard to write about this book without wanting to cook and eat from it right now! Excellent.
6 of 6 people found the following review helpful
By Eddie Cleal
Format:Hardcover|Amazon Verified Purchase
This is a pure gem. Everyone who wants to cook seasonal food for the family table or for entertaining you should be reading this suberb book. There may be a few things you are not familiar with and some ingredients not readily available (look at chitterlings) however, embrase what Mark Hix is giving you and you will live happily ever after with a full and satisfied tummy.
Most Recent Customer Reviews
5.0 out of 5 stars
Chef
I bought this for my son for Christmas he is very into Mark Hix cooking and this book he did not have. H was so very pleased with it.
Published 4 months ago by christine
4.0 out of 5 stars
A great book for anyone with a passion for Seasonal British food
I urge you to read this book. It champions British seasonal food and does make you realise how much we eat that is over-processed and tampered with. Read more
Published 17 months ago by Danny Marbella
3.0 out of 5 stars
Fine - if you have hours of time and are willing to travel miles to...
I bought this thinking it would be quite an accessible book with the recipes being easy to moderate and that the ingredients would be fairly easy to come by with me living in... Read more
Published 23 months ago by Mr. Stefan Smith
3.0 out of 5 stars
could be better
I want the crockery from the well styled photo's more than I want to make any of the recipes.
Many call for ingredients you would struggle to get outside of London or a... Read more
Many call for ingredients you would struggle to get outside of London or a... Read more
Published on 19 Aug 2010 by jess
3.0 out of 5 stars
food writer from london who thinks veg grows on a barrow
i am sorry to say this appears to be another book by by an author who is out of touch, as a grower of veg and a food lover this man does not understand vegatable seasons and the... Read more
Published on 23 Jan 2010 by Richard John Bingham
5.0 out of 5 stars
British Seasonal Food
What a delight to open "British Seasonal Food"; it is beautifully laid out with recipes for each month accompanied by photographs and drawings. Read more
Published on 11 Oct 2009 by G. Gott
5.0 out of 5 stars
Simply brilliant!
This is an excellent and extremely well written book, full of wonderful recipes. The focus on local produce and some fabulous insights make it difficult to put down. Read more
Published on 27 Nov 2008 by BettyKitten
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