Read Anywhere and on Any Device!

Subscribe to Read | $0.00

Join today and start reading your favorite books for Free!

Create Free Account

Mark Hix on Meat: A delicious collection of 50 meaty main courses (Mark Hix Recipes Book 4)

0/5 ( ratings)

Mark Hix has been a food columnist for The Independent since 2002. In that time, he has weathered the complete transformation of the British food scene, keeping his fans happy with his straightforward cooking. From hearty winter broths to spring salads, fresh ingredients, simply prepared, lie at the heart of all his recipes. He has written seven cookbooks and stands at the helm of six restaurants. He was previously executive chef at Caprice Holdings, overseeing restaurants including Le Caprice, Scott’s and The Ivy.

This collection of 50 recipes focusses exclusively on main courses cooked with meat. From slow-cooked lamb breast ribs to pig’s liver with peas and leeks, Hix demonstrates once again how to create beautiful dishes using simple ingredients cooked with care and imagination.

Language: English

Pages: 152

Format: Kindle Edition

Release: June 17, 2014

Mark Hix on Meat: A delicious collection of 50 meaty main courses (Mark Hix Recipes Book 4)

0/5 ( ratings)

Mark Hix has been a food columnist for The Independent since 2002. In that time, he has weathered the complete transformation of the British food scene, keeping his fans happy with his straightforward cooking. From hearty winter broths to spring salads, fresh ingredients, simply prepared, lie at the heart of all his recipes. He has written seven cookbooks and stands at the helm of six restaurants. He was previously executive chef at Caprice Holdings, overseeing restaurants including Le Caprice, Scott’s and The Ivy.

This collection of 50 recipes focusses exclusively on main courses cooked with meat. From slow-cooked lamb breast ribs to pig’s liver with peas and leeks, Hix demonstrates once again how to create beautiful dishes using simple ingredients cooked with care and imagination.

Language: English

Pages: 152

Format: Kindle Edition

Release: June 17, 2014

More books from Jason Lowe

Todas as Sextas

4.6/5 ( ratings)

Florence: Authentic Recipes Celebrating the Foods of the World (Williams-Sonoma Foods of the World)

4.2/5 ( ratings)

Rum

New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran

The Vegetarian Option

3.1/5 ( ratings)

British Regional Food: A Cook's Tour

3.7/5 ( ratings)

The Calcutta Kitchen

4.4/5 ( ratings)

Risotto: 30 Simply Delicious Vegetarian Recipes from an Italian Kitchen

4.2/5 ( ratings)

A Cook's Guide to Grains: Delicious Recipes, Culinary Advice and Nutritional Facts

3.5/5 ( ratings)

Bunnie 2

4.1/5 ( ratings)

Rum

4.4/5 ( ratings)

Better Gravy: And Other Kitchen Secrets

India: A Journey for Food Lovers

4.3/5 ( ratings)

Rate this book!

Write a review?