Mark Hix on Baking - Rilegato

Mark Hix

Rilegato

ISBN 10: 1849491240 ISBN 13: 9781849491242

Casa editrice: Quadrille Publishing Ltd, 2012

Riassunto

Baking often conjures up images of scones and sponges, afternoon tea and fancy patisserie, but these sweet treats (delightful as they are) are only part of the story. In this exciting new book, Mark Hix applies his characteristic flair to a range of sweet and savoury recipes that reflects his own unique interpretation of baking. Here the term covers pretty much anything that can be cooked in the dry heat of an oven - whether that be a simple everyday luxury like a vegetable gratin or a sophisticated tarte aux pommes. Split into chapters covering snacks, bread, meat and fish, vegetables, savoury and sweet tarts and puddings and cakes, Mark's selection of recipes is based on dishes that he has been cooking for years or that he has eaten on his travels around the globe. Also included are a number of fascinating features on the various different ovens used for baking - from brick wood-fired ovens and tandoors to Agas and modern fan-assisted ovens. With its delightful collection of unusual, delicious and easy-to-follow recipes, straightforward cooking techniques, and sumptuous photography, Mark Hix on Baking is sure to become the must-have baking book for years to come.

Su questo libro

Recensione:

'You can trust Mark Hix when it comes to writing recipes' for British Regional Food --Sainsbury's magazine

'British dishes from the simple to the sublime' for Hix Oyster and Chop House --The Daily Mail

'An erudite delight... superb recipes' by Tom Parker Bowles --Mail on Sunday
'Savoury or sweet, snacks, bread, vegetables, sweet and savoury pies and tarts - it's all here. The layout is simple and clear, with a full-page colour picture beside most of the recipes, and a chatty paragraph from the author after each one, with a tip, suggestion or opinion. Whether it's timpano or baccalau, fougasse or spanakopita, I defy anyone not to itch to make something from this comforting and imaginative collection.' --Good Book Guide, 1st January 2013

'More of an all-round cookbook than you might expect, for restaurateur and food writer Mark Hix embraces any dish cooked in the dry heat of an oven, providing recipes for baked fish, meat and vegetables as well as breads and pastries. The latter includes uncomplicated recipes for savoury spiced cheese cornbread and sweet beetroot tart.' --Daily Express, November 30th 2012

L'autore:

Mark Hix is a celebrated food writer and renowned restaurateur. Following 17 years overseeing London's fashionable Le Caprice, The Ivy, Scott's and J. Sheekey, Mark set up on his own and now has seven acclaimed Hix restaurants in London and the West Country including Hix oysters & Fish House, Tramshed and Hix Belgravia. He has a weekly column in the Independent on Saturday magazine and has written nine cookbooks, including Fish, Hix Oyster and Chop House, British Regional Food, which received a Guild of Food Writers' Award and the Andre Simon Book Award - Special Commendation and British Seasonal Food, which was named The Guild of Food Writers' Cookery Book of the Year in 2009.

Su questa edizione

• Editore: Quadrille Publishing Ltd
• Data di pubblicazione: 2012
• ISBN 10: 1849491240
• ISBN 13: 9781849491242
• Rilegatura: Copertina rigida
• Numero di pagine: 192