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Mark hix the collection

The Collection
ID 295095
Slug mark-hix-the-collection-hix-mark
Contributors
Author : Hix, Mark
Author : Mark Hix
Annotation The celebrated chef, restaurateur and food writer showcases his culinary expertise in 300 of his very best recipes. Divdided into 9 chapters, there are a range of recipes for every occasion. Savoury dishes include Roast Wood Pigeon With Blueberries, while sweet options range from the classic Burnt Cream, to the impressive Elderflower Jelly
Description 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.nnSavoury 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.nnWith 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.
Bestseller 60
Genres
Subjects
441 Basis kookboeken NUR
NSTC
Publisher Quadrille Publishing Ltd
Imprint
Language eng
Page count 320
Duration
Publication date first 2013-10-15
Publication date latest 2013-10-30
Cover URL
Editions
  • ISBN: 9781849493178 (BB)

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