Hooked: Tales from the Riverbank

Science & Math

HIX, Mark

Biological Sciences

Mitchell Beazley

Fish Etc. : The Ultimate Book for Seafood Lovers

Cookbooks, Food & Wine

Cooking by Ingredient

Quadrille Publishing

British Regional Food

HIX OYSTER AND CHOP HOUSE [Hardcover] [Jan 01, 2010] MARK HIX

Quadrille

Why does a particular wine taste better with a specific dish? This is the definitive answer to that age-old question, written by two highly respected authorities on the subjects of food and wine. Featuring a practical, recipe-led concept, this tasty guide is divided into various food groups and then broken down further by individual ingredients. First, Mark Hix provides a wide range of sample recipes, featuring a variety of cooking methods, and shows how cooking processes affect flavor and texture. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches for each dish, explaining the chemistry behind each perfect culinary marriage. Invaluable information boxes cross-reference other ingredients and cooking styles, while wine checklists allow quick access to a variety of wines that complement each dish and its ingredients. In addition, there are more than seventy stunning photographs by award-winning photographer Jason Lowe; information on over 250 wines; and a selection of 45 luscious recipes that will encourage wine and food lovers to explore and learn more about different, delicious pairings.

The Simple Art of Marrying Food and Wine

GLUCK, Malcolm

Beverages & Wine

Mark Hix on Baking

Highlighting the pleasure of cooking seafood, this book of recipes bestows a certain confidence in its handling and preparation, in order to create surprising dishes for every day and occasion.  The chapters are divided into sections reflecting certain needs, such as "fast," "light," "comforting," and "springtime," and contain more than 150 recipes and inspiring ideas using varying techniques and an array of fish and shellfish. Each recipe showcases the best treatment for each fish, and substitutions are suggested for recipes that can be applied to a variety of seafood. Reafirmando el placer de cocinar el pescado, las recetas incluídas en este libro otorgan la confianza necesaria para manejarlo con facilidad, transformándolo en platos sorprendentes para cada día y ocasión. Los capítulos, divididos en situaciones que reflejan necesidades como "rapido," "ligero," "reconfortante" y "de primera," contienen más de 150 recetas e ideas inspiradoras que emplean todo el abanico de técnicas de cocción, utilizando también un buen número de pescados y mariscos. Cada receta demuestra el máximo partido de cada especie, incluyendo sugerencias para cocinar el plato con otros pescados que puedan someterse al mismo tratamiento.

Pescado y marisco: Más de 150 recetas e ideas frescas, modernas y accesibles (Spanish Edition)

Blume

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Books by HIX, Mark