Hix Fish Etc: The Ultimate Book for Seafood Lovers - Couverture rigide

Hix, Mark

Couverture rigide

ISBN 10 : 1844009718 ISBN 13 : 9781844009718

Editeur : Quadrille Publishing Ltd, 2011

Synopsis

Winner of Best Fish and Seafood Gourmand World Cookbooks Awards 2011.

Most chefs love cooking fish as it is such a versatile ingredient. Unfortunately, many home cooks share little of this excitement and, instead, look on fish as 'difficult'. Brought up in West Bay on the Dorset coast, Mark Hix ably instils readers with both the joys of cooking fish and the confidence to handle them with ease to produce exciting dishes for all occasions. With today's concerns about healthy eating, fish is back in vogue. The book begins with instructions for all the basics that help the reader handle fish and seafood with assurance, from advice on buying and storing, to gutting and filleting fish, even dressing crab. It is then divided into user-friendly chapters reflecting situation and need, such as 'fast', 'light', 'comfort' and 'posh'. Throughout the book there are features on the various cooking techniques that are most commonly used with fish, from grilling and barbecuing to deep-frying and roasting, as well as a section on oysters. These also provide suggestions on the best sauces and accompaniments and ideas for fish salads. The recipes range from Potted Shrimp on Toast and Gravadlax to Fish Cakes and Smoked Fish Chowder and dishes for entertaining, such as Lobster and Asparagus Cocktail and Scallops with Black Pudding and Mousseline Potato. With over 150 fresh, modern and accessible recipes, mouthwatering photography and Mark's unrivalled ability to give classic dishes an inspired twist, this is the ultimate book for fish lovers.

A propos du livre

À propos de l'auteur

Mark Hix was formerly Chef Director of Caprice Holdings, overseeing The Ivy, Scott's,J. Sheekey and Le Caprice. Mark then set up on his own, and in 2008 he opened Hix Oyster and Chop House in London and Hix Oyster and Fish House in Lyme Regis, Dorset. He now has four acclaimed restaurants, his latest being Hix Restaurant and Champagne Bar which opened in London's Selfridges in 2010. His commendations include GQ Chef of the Year and Tatler Restaurateur of the Year 2009. He writes for the Independent on Saturday Magazine and Country Life. Previous books include British Regional Food, winner of both a Guild of Food Writers' Award and the Andre Simon Book Award, and British Seasonal Food, winner of The Guild of Food Writers' Cookery Book of the Year in 2009. Mark has made numerous television appearances, most notably BBC 2's Great British Menu. Author Location: London

Détails de l'édition

• Éditeur: Quadrille Publishing Ltd
• Date d'édition: 2011
• Langue: anglais
• ISBN 10: 1844009718
• ISBN 13: 9781844009718
• Reliure: Relié
• Nombre de pages: 160
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible