Mark Hix: The Collection by Mark Hix

  • Vegetable crisps (page 11)

    from Mark Hix: The Collection Mark Hix by Mark Hix

    • Categories: Snacks; British; Vegan; Vegetarian
    • Ingredients: celeriac; parsnip; beetroot; deep frying oil
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  • ISBN 10 1849493170
  • ISBN 13 9781849493178
  • Published Oct 10 2013
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Mark Hix, the celebrated chef, restaurateur and food writer, has gathered together his finest recipes, reflecting his philosophy towards British food - his love of exceptional ingredients and his simple approach to their preparation and cooking - while showcasing his unerring ability to reinvent even the most traditional dishes with a contemporary touch. Divided into 9 chapters - Starters & Snacks; Salads; Soups; Fish & Seafood; Poultry & Game, Meat; Vegetables; Puddings; Stocks & Sauces - recipes are included for every occasion. Savoury dishes include such varied delights as stargazey pie as well as roast wood pidgeon with blueberries, while sweet options range from simple classics such as burnt cream to the impressive elderflower jelly with summer fruits. Illustrated with artwork from a number of leading contemporary artists including Tracy Emin, as well as photography from award-winning food photographer Jason Lowe, Mark Hix: The Collection is bound to become the most significant British cookbook of its generation.

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