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Mark Hix on Meat

This book can be downloaded and read in Apple Books on your Mac or iOS device.

Description

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.

Mark Hix on Meat
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  • $4.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Specific Ingredients
  • Published: Jun 24, 2014
  • Publisher: Independent Print Limited
  • Seller: Independent Print Limited
  • Print Length: 69 Pages
  • Language: English
  • Requirements: This book can only be viewed on an iOS device with Apple Books on iOS 12 or later, iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

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