Product Description

Most ingredients are now available all year round, flown in from afar as necessary, but there is no doubt that food eaten in season - and preferably grown as close to home as possible - tastes far better. Mark Hix cares passionately about British food and is keen for readers to experience the excitement that cooking seasonally offers. In "British Seasonal Food", he draws attention month-by-month to the home-grown ingredients that are at their seasonal best. He provides information on where to buy and source the foods, how to prepare and cook them, and suggests simple ways to serve them - to enjoy their flavour to the full. For each featured ingredient, he also presents a selection of inventive mouth-watering recipes - Chilled Pea and Lovage Soup, Fried Green Tomatoes in Beer Batter,Autumn Fruits with Sloe Gin Jelly - all superbly photographed by Jason Lowe. Original drawings help to capture the mood of the seasons throughout the book.

Product Details

• Amazon Sales Rank: #5911 in Books
• Published on: 2008-10-03
• Format: Illustrated
• Original language: English
• Binding: Hardcover
• 240 pages

Review
"This book makes me salivate. It is inspirational rather than finger-wagging- and i tick off greedily the recipes I want to cook. What's more, the illustrations are enchanting." --Nigella Lawson in Delicious Magazine, December 2008

Review
"With growing public opposition to food miles, Mark Hix's new book couldn't be more timely... he only advocates only eating seasonal, local food. With a sourcing guide to unusual produce,Hix's recipes evoke forgotten flavours which are sure to revive interest in now obscure foods, from mutton to meddlars... this book is destined to be a kitchen classic."

Review
"Covers the food year in mouth-watering recipes using seasonal ingredients, with sourcing tips and delicious photographs by Jason Lowe."

Customer Reviews

Mark Hix - Thank you !!
This is a pure gem. Everyone who wants to cook seasonal food for the family table or for entertaining you should be reading this suberb book. There may be a few things you are not familiar with and some ingredients not readily available (look at chitterlings) however, embrase what Mark Hix is giving you and you will live happily ever after with a full and satisfied tummy.

The one to buy
A really lovely book and should be on the top of every foodie's xmas or birthday list. Cooking great food with the best local produce - little effort and maximum taste, it picks up on the way I want to shop and cook. Whipped potatoes with chanterelles, mutton broth or chocolate dipped walnuts, divine. Its hard to write about this book without wanting to cook and eat from it right now! Excellent.

Handsome, tempting and tasty
As Mark Hix has recently opened an Oyster Bar near to us that we can't afford to use, it was good to find that most of the recipes in his book are eminently affordable. I am intrigued by some of the more unusual parts or cuts of fish and meat he tackles and applaud his desire to get us eating bits often discarded. I haven't yet found a fishmonger to provide me with cod's tongues or cod chitterlings (not intestines as for pork but 'unformed roe' apparently. But have challenged my butcher (I am lucky to have a real one in our tiny Devon town)for less usual cuts and loved the results. The recipes I have tried have worked well and I have enjoyed the friendly and informative text.