The definitive, illustrated guide to the best food and wine partnerships, from two experts on the subject. Mark Hix describes a wide range of ingredients and provides example recipes, with comments on how cooking processes affect the flavour and texture of a dish. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches and enlightens the reader on the chemistry behind every perfect culinary marriage. The book is divided into food groups - such as vegetables, fish, meat - and is then broken down by individual ingredients. Recipes are used to demonstrate the points with the key matching wines. Useful boxes cross-reference to other ingredients and cookingtyles, while wine checklists allow quick-reference.
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.