Mark Hix Libri

With recipes from leading chefs and food writers, this series brings out the best in a range of food types, containing exciting yet approachable dishes that can be made every day of the week.

British Food is part of a burgeoning revival and enthusiasm for British cuisine. After exhausting our tastebuds on French, Italian and Asian fare, we are rediscovering our own culinary heritage and realising that British food is something that we can not only be justifiably proud of, but also relish, explore and develop. Mark Hix, is passionate about British food and in this book he gives classic British dishes a fresh modern twist to bring them bang up to date and also creates exciting new dishes with traditional, local ingredients. The first chapter introduces the reader to the best of British ingredients, seasonal availability, and advice on shopping and storage. Recipe chapters focus on Soups; Starters, Snacks and Savouries; Fish and Seafood; Poultry and Game; Meat; Vegetables; Puddings and Baking. From Fish and Chips, Kedgeree and Lancashire Hotpot, to Devils on Horseback, Game Pie and Eton Mess, the book will make every reader excited about cooking British.

Cover -- Title -- Contents -- Introduction -- Snacks -- Breads -- Fish & Meat -- Vegetables -- Savoury Pies, Tarts etc -- Sweet Pies, Tarts etc -- Biscuits -- Puddings & Cakes -- Index -- Acknowledgements -- Copyright

This inspiring book takes a fresh look at this ever-versatile ingredient, now firmly back in vogue in today's ever increasingly health conscious society. Chef Director at the Caprice Group, which includes London's internationally celebrated fish restaurant J.