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Mark Hix: The Collection [Illustrated] [Hardcover]

Mark Hix
3.0 out of 5 stars  See all reviews (2 customer reviews)
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Book Description

10 Oct 2013
Celebrated chef, restaurateur and food writer Mark Hix has spent the past two decades at the forefront of British cooking. In this stunning book Mark has selected over 300 of his finest recipes, reflecting his general philosophy towards British food - his love of exceptional ingredients and his simple approach to their preparation and cooking.

Savoury dishes include such varied delights as Ham hock and pea salad, Roast chicken with new season garlic sauce, Game pie and Slow-cooked pork belly with autumn squash, while puddings range from simple classics such as Trinity burnt cream and Sticky toffee pudding to the impressive Strawberry and sparkling wine jelly and Boozy baked Worcester apples.

With illustrations from Mark's personal collection of leading contemporary art including Tracey Emin, Sarah Lucas and many more, as well as photography from award-winning food photographer Jason Lowe and a cover by Michael Craig-Martin, Mark Hix: The Collection is bound to become the most significant British cookbook of its generation.

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Mark Hix: The Collection + Hix Oyster & Chop House + British Seasonal Food
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Product details

  • Hardcover: 320 pages
  • Publisher: Quadrille Publishing Ltd (10 Oct 2013)
  • Language: English
  • ISBN-10: 1849493170
  • ISBN-13: 978-1849493178
  • Product Dimensions: 28.4 x 22 x 3.4 cm
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 215,317 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

Review

'A greatest hits of recipes from the pioneer of British food revolution. Chef and restaurateur Hix's exquisite taste in art is also evident in the book's illustrations, which include pieces from Tracey Emin and Sarah Lucas. Definitive and delicious.' --Elle Magazine, December 2013

'In this volume, more than 300 recipes reveal Mark Hix's unique take on British gastronomy, with an emphasis on seasonal produce and artisan foods. Savoury dishes from the celebrated chef and food writer's treasured collection include mutton and turnip hotpot and pork and Blenheim orange apple pie, while sweet treats, such as Christmas mess and mulled port jelly, are perfect for festive celebrations.' --Homes & Gardens, December 2013

'In this new book, Mark Hix has put together a selection of his favourite recipes, drawn from his years as a chef. Broken into nine no-fuss chapters (covering everything from Starters & Snacks to Stocks & Sauces), it includes the sort of food everyone finds comfort in eating (think Boiled duck's egg with asparagus soldiers and Rhubarb and custard). However, those wanting to impress at a dinner party will find a host of suitable dishes too, such as Roasted Crayfish Flamed with Cider Brandy.' --Woman & Home, December 2013

'With illustrations from the likes of Tracey Emin, Polly Morgan and Mat Collishaw, we almost feel that this new cookbook by Mark Hix - aptly entitled The Collection - should be bought for the coffee table rather than our kitchen. Divided into nine chapters, Hix has carefully gathered his finest British recipes, combining his love for the finest ingredients with his one-of-a-kind ability to reinvent traditional dishes into something rather spectacular. Look out for his signature recipes including roast wood pigeon with blueberries and impressive elderflower jelly with summer fruits. We don't think Hix has anything to worry about - this is one book that will certainly stand the test of time.' --Harper's Bazaar online, 11th November 2013

'In this new book, Mark Hix has put together a selection of his favourite recipes, drawn from his years as a chef. Broken into nine no-fuss chapters (covering everything from Starters & Snacks to Stocks & Sauces), it includes the sort of food everyone finds comfort in eating (think Boiled duck's egg with asparagus soldiers and Rhubarb and custard). However, those wanting to impress at a dinner party will find a host of suitable dishes too, such as Roasted Crayfish Flamed with Cider Brandy.' --Woman & Home, December 2013

About the Author

Mark Hix has been at the forefront of the revival in interest in British ingredients and cooking for over 20 years. 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 six acclaimed restaurants in London and the West Country. He has just celebrated 10 years as recipe columnist for The Independent on Saturday Magazine and has written nine cookbooks, including Mark Hix on Baking, Hix Oyster & 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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
5.0 out of 5 stars Inspirational! 28 Feb 2014
By Lyndy
Format:Hardcover|Verified Purchase
I love this book. I borrowed it from the local library at first and found it so inspirational that I knew I had to own it. I've made several things and all have turned out very well. Clear instructions, always a bonus
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2 of 5 people found the following review helpful
1.0 out of 5 stars Huge disappointment 8 Jan 2014
Format:Hardcover
I'm not impressed with this collection of recipes at all I'm afraid. It seems to go from the painfully simple (fennel salad = fennel and a bit of oil) to wilfully obscure with nothing in between. Rarely in fact have I leafed through a cook book and felt so uninspired. If you have the time to source live sea snails, cod tongues, cow heel, sea purslane and scallop frills (which are apparently the membrane around the actual scallop that sane people discard) then maybe this book is for you. I'd prefer something a little more accessible, that's all.
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