from the publisher
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.
Savoury 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.
With 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.
Why aren’t the recipes for this book available on ckbk?
This book has been licensed, and will soon be available on ckbk. New books are converted and uploaded each month.
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Iqbal Wahhab, OBE FRSA, Chief Executive Officer, Roast
Head Chef of Gordon Ramsay Group’s Savoy Grill