Beef »
By: John Torode

Features the various ways to cook with beef. This title also gives the history and importance of great and rare breeds, butcher's recommended cuts and head to tail eating. It features recipes including classics such as pies, roasts, steaks and hamburgers, as well as contemporary Italian, French and Thai specialities.
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British Seasonal Food »
By: Mark Hix
Suitable for readers to experience the excitement that cooking British food seasonally offers, this title draws attention month-by-month to the home-grown ingredients that are at their seasonal best. It provides onformation on where to buy and source the foods, how to prepare and cook them, and also suggests simple ways to serve them.

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British Food »
By: Mark Hix

British food is part of a burgeoning revival and enthusiasm for British cuisine. After exhausting our tastebuds on French, Italian and Asian fare, we are rediscovering our own culinary heritage and realising that British food is something we can not only be justifiably proud of, but also relish, explore and develop. Mark Hix, is passionate about British food and in this book he gives classic British dishes a fresh modern twist to bring them bang up to date and also creates exciting new dishes wit traditional, local produce. The first chapter introduces the reader to the best of British ingredients, seasonal availability, and advice on shopping and storage. Recipe chapters focus on Soups; Starters, Snacks, and Savouries; Fish and Seafood; Poultry and Game; Meat; Vegetables; Puddings and Baking. From Fich and Chips, Kedgeree and Lancashire Hotpot, to Devils on Horseback, Game Pie and Eton Mass, the book will make every reader excited about cooking British.

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British Regional Food »
By: Mark Hix

Celebrated restauranteur and food writer, Mark Hix, has toured the country with leading photographer, Jason Lowe to rediscover forgotten, traditional dishes and start putting British regional cooking back on the map. Each chapter celebrates and examines a particular region, introducing its reader to its ladscape and indigenous products, and includes fascinating information and anecdotes about the traditions behind some of the country's most beloved meals. Find out why the cornish pasty was Britain's first convenience food, why the welsh was eating seaweed long before sushi was fashionable, and how Lancashire came to be the birthplace of of all manner of confectionary, including treacly toffee. With over 100 recipes, the book provides a rich treasury of regional dishes, some totally true to tradition, others cleverally and sympathetically adapted to make them simpler and more suited to today. Thus, Bubble and Squeek, Kedgeree and Roast Lamb sit perfectly alongside the more fantastically named London Particular, Liverpool Lobscouse, and Dublin Coddle. Throughout the book, there are also also features on the best artisan food producers throughout the country who are working to re-kindle all that's best in British food, from celebrated local cheese and ham producers whose wor rival the very best from France and Italy, to farmers who are working to revive rare breeds and forgotten varieties of fruit and vegetables.

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