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'You can trust Mark Hix when it comes to writing recipes' for British Regional Food --Sainsbury's magazine
'British dishes from the simple to the sublime' for Hix Oyster and Chop House --The Daily Mail
'An erudite delight... superb recipes' by Tom Parker Bowles --Mail on Sunday
'Savoury or sweet, snacks, bread, vegetables, sweet and savoury pies and tarts - it's all here. The layout is simple and clear, with a full-page colour picture beside most of the recipes, and a chatty paragraph from the author after each one, with a tip, suggestion or opinion. Whether it's timpano or baccalau, fougasse or spanakopita, I defy anyone not to itch to make something from this comforting and imaginative collection.' --Good Book Guide, 1st January 2013
'More of an all-round cookbook than you might expect, for restaurateur and food writer Mark Hix embraces any dish cooked in the dry heat of an oven, providing recipes for baked fish, meat and vegetables as well as breads and pastries. The latter includes uncomplicated recipes for savoury spiced cheese cornbread and sweet beetroot tart.' --Daily Express, November 30th 2012
Mark Hix is a celebrated food writer and renowned restaurateur. Following 17 years overseeing London's fashionable Le Caprice, The Ivy, Scott's and J. Sheekey, Mark set up on his own and now has seven acclaimed Hix restaurants in London and the West Country including Hix oysters & Fish House, Tramshed and Hix Belgravia. He has a weekly column in the Independent on Saturday magazine and has written nine cookbooks, including Fish, Hix Oyster and Chop House, British Regional Food, which received a Guild of Food Writers' Award and the Andre Simon Book Award - Special Commendation and British Seasonal Food, which was named The Guild of Food Writers' Cookery Book of the Year in 2009.
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This is a really nice book and full of variety. Mark His has a very straightforward approach and the book is beautifully made, high quality paper, great photo's etc but I just feel... Read morePublished 10 months ago by Drew
this is a well produced, informative cookery book, covering a wide range of foods....not JUST baking. Read morePublished on 5 Aug. 2013 by S. Hammond
i love the fact that baking in this book is everything that is cooked in the oven, i couldnt agree more!!!. Read morePublished on 15 May 2013 by margesimpson
As despite the title being "On Baking" (evoking some weighty tome as the cooking equivalent of Clausewitz's "On War"), this excellent recipe book by Mark Hix covers all courses you... Read morePublished on 11 May 2013 by southcoastreviewer
Riding a wave of enthusiasm for baking in the UK that can in part be attributed to the wonderful The Great British Bake Off series, Mark Hix has delivered a magnificent book that... Read morePublished on 27 April 2013 by bomble
I did not quite know what to expect with this book. The title makes it sound like a very academic volume, expounding the various merits and causes of the noble art of baking. Read morePublished on 26 April 2013 by Michael Jacobs
Whilst I am a keen baker, I translate that to bread and cakes, and not the wider definition that Mark Hix uses ... (Anything that will cook in an oven) ... Read morePublished on 20 April 2013 by Nick Flynn