British Regional Food by Mark Hix - the new ebook from Quadrille Publishing

Nov. 29, 2011 - PRLog -- BRITISH REGIONAL FOOD BY MARK HIX

240pp |E-book|£7.99
ISBN: 978 1 84949 168 6
Publication date: 1st December 2011

British Regional Food not only celebrates the current status of favourite regional fare like pork pies, clotted cream and cider, but also showcases the most important and innovative producers passionate about their gastronomic past who are helping to re-kindle all that’s best in British food.

Mark Hix provides over 130 British regional recipes – some totally true to tradition, others cleverly and sympathetically adapted for today’s home cook. He celebrates dishes with evocative names like Lobscouse and Stargazy Pie, as well as traditional techniques like salting, sousing and smoking used more today for their flavour enhancing qualities than for preserving. He pairs indigenous wild foods like samphire and sea spinach with locally produced artisan ingredients to create new and exciting but altogether wholly British recipes.

Spectacular photography by Jason Lowe brilliantly captures the flavour of each region and its dishes and the e-book ends with a gazetteer that provides details of the producers throughout the country.

ABOUT THE AUTHOR

Mark Hix now has three restaurants in London, Hix Oyster & Chop House in Smithfield Market, HIX in London’s Soho, Hix Oyster & Champagne Bar at Selfridges, and a fourth in Lyme Regis, Dorset. Mark is the cookery writer for The Independent Magazine and has regular columns in Country Life and Dorset Life. Previous books include British Seasonal Food and HIX Oyster & Chop House.

For further information, please email publicity@quadrille.co.uk.