Hix Oyster & Chop House

Hix Oyster & Chop House

By
Mark Hix
Contains
110 recipes
Published by
Quadrille Publishing
ISBN
9781844003921
Photographer
Jason Lowe

Hix Oyster & Chop House features 100 mouth-watering recipes for dishes that can be cooked throughout the year and focuses on the ingredients that make Mark's food particularly special. Recipes include enticing ideas for starters, soups, fish, meat, desserts and cocktails. There are also fascinating features on Mark's award-winning smoked salmon, salad leaves and dressings, sauces to serve with meat and British cheeses. Oysters are a specialty and the book includes a guide to our native oysters, producers around the British Isles, and tips for opening and preparing. Within the meat chapter, there is a comprehensive guide to flavoursome old-fashioned cuts, such as porterhouse and hanger steaks with identification photographs and advice on cooking. Mark's style of cooking is highly approachable and easy for the reader to replicate in a home kitchen. Ingredients are mostly locally sourced, techniques are straightforward and recipes are anything but time-consuming. This is the kind of book that will be in constant use. A must-have for anyone with an appreciation of fine British food.

In this book

  1. Introduction
  2. Oysters
  3. Bar
  4. Starters
  5. Salads
  6. Soups
  7. On toast
  8. Fish
  9. Meat
  10. Sauces and butters
  11. Sides
  12. Desserts

Recipes in Hix Oyster & Chop House

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