Mark Hix

A very much, personal journey around the British Isles looking at Mark Hix's favourites which could include foraged food as well as artisan products. As is the problem with any tour guide, you're at the behest of the tour guide and I think that Mark Hix, whilst very knowledgeable and experienced in what he knows, he's very much an enthusiast, which means if you don't share his passions, then he can be inaccessible at times. His fascination with foraging seaweed, samphire, and cheeses might show more not be to everyone's tastes. What he qualifies as British food might not be everyone's either. Within those limitations this has some good points and also has some good photography but this seems to be inconsistent throughout. I read it over a long period of time, and I think it would be difficult but not impossible to read cover to cover. show less

The first impression after flicking through the pages of this book and taking in the photographs is of good wholesome, even earthy, home cooking; and for me that is very much what the term baking conjures up. Baking is not just about baking cakes, but as the introduction to the book points out it is cooking any food in the dry heat of an oven; the contents page conveys the range here: snacks; breads; fish & meat; vegetables; savoury pies, tarts etc; sweet pies, tarts etc; biscuits; Puddings show more & cakes.

The recipes range from the quick and easy to those that require a little more time and possibly effort, but they are imaginative and unusual, and they do look appealing. One that particularly caught my eye is celeriac and Lancashire cheese pithivier, a robust looking pie filled with thinly sliced celeriac layered with cheese and onion. That is just one of many, including some that one is perhaps not likely to indulge in often, it at all, such as truffled pointed cabbage.

The recipes are clearly laid out and are accompanied by personal comments in addition to the instructions. Many of the recipes are illustrated with full page colour photographs. This is probably not a cookbook everyday use, but one to check out for something special. But I can imagine that most will find at least one or two recipes that make their way into the readers regular repertoire. show less

Hix Oyster & Chop House is an interesting cookbook, interesting for the unusual and sometimes exotic recipes often incorporating less common ingredients, occasionally an ingredient I had not heard of before. These are definitely recipes for that special occasion, not every day fare. The recipes are for the most part not difficult, once you have sourced the ingredients.

Each recipe is accompanied by some introductory comments from the author, something I always like to see in a cookbook, I show more like to know something about the dish beyond its ingredients and how to put them together.

The book is well illustrated throughout with colour photographs of dishes which are as much a work of art in their presentation as their making. Unfortunately the illustrations are not captioned, so where there are two or more recipes on a page you have to work out which one is illustrated.

It is a well presented book, but I would question the practicality of the finish of hardback cover, while it certainly looks very smart, the 'brown paper' finish will probably show every mark, especially grease marks.

While this is an interesting cookbook, I'm not sure it is one that I will find particularly useful, most of the dishes are too special for regular use, this is more one to impress your dinner guests with, if that is your wont. show less

Thinking woman's food porn. A canter round the UK and Ireland with lots of chat about difficult to get hold of cheese and a modest number of straight forward recipes. I wish I knew exactly what samphire looks like - I have seen lots of pictures but have not knowingly seen it in situ - I am sure there is lots out there but I am still not confident enough to gather it.
A bit more history would be nice