Mark Hix on Baking, Hardback Book

Mark Hix on Baking Hardback

5 out of 5 (1 rating)


Baking often conjures up images of scones and sponges, afternoon tea and fancy patisserie, but these sweet treats (delightful as they are) are only part of the story.

In this exciting new book, Mark Hix applies his characteristic flair to a range of sweet and savoury recipes that reflects his own unique interpretation of baking.

Here the term covers pretty much anything that can be cooked in the dry heat of an oven - whether that be a simple everyday luxury like a vegetable gratin or a sophisticated tarte aux pommes.

Split into chapters covering snacks, bread, meat and fish, vegetables, savoury and sweet tarts and puddings and cakes, Mark's selection of recipes is based on dishes that he has been cooking for years or that he has eaten on his travels around the globe.

Also included are a number of fascinating features on the various different ovens used for baking - from brick wood-fired ovens and tandoors to Agas and modern fan-assisted ovens.

With its delightful collection of unusual, delicious and easy-to-follow recipes, straightforward cooking techniques, and sumptuous photography, Mark Hix on Baking is sure to become the must-have baking book for years to come.


  • Format: Hardback
  • Pages: 192 pages, Over 70 colour photographs
  • Publisher: Quadrille Publishing Ltd
  • Publication Date:
  • Category: Cakes, baking, icing & sugarcraft
  • ISBN: 9781849491242



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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 & 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.