Fish etc. by Mark Hix
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. Sheekey, Mark Hix has been passionate about fish since his seaside childhood in Dorset. In a collection of over 100 fabulous recipes and ideas, he aims to instil in the reader his own love of fish and the confidence to handle them with ease to produce exciting dishes for all occasions. Featuring a wide range of fish and shellfish, the recipes are chosen to bring out the best in each species as well as to use a wide range of cooking techniques. There are also instructions on the basics of buying and storing, handling and preparing fish.
'Imaginative and easy, what more could you want?' Delicious 'A great catch' Independent on Sunday 'Mark Hix's food has passed the lips of virtually every celebrity on earth' Observer Food Monthly
Mark Hix is one of an exciting new generation of British chefs. As Chef Director of the Caprice Group, he oversees three of London's top restaurants: Le Caprice, The Ivy, and J. Sheekey. Mark writes a weekly food column for the Independent on Saturday magazine; he has also written Eat Up, a cookbook aimed at getting children to eat properly, and Simple Ways to Success: British. Together with AA Gill, he wrote The Ivy - The Restaurant and Its Recipes and the Le Caprice cookbook.
| SKU | Unavailable |
| ISBN 13 | 9781844001125 |
| ISBN 10 | 1844001121 |
| Title | Fish etc. |
| Author | Mark Hix |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Quadrille Publishing Ltd |
| Year published | 2004-09-03 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |