Wheelers Books
HOOKED: Adventures in Angling and Eating
 

HOOKED: Adventures in Angling and Eating (Hardback)

By Hix, Mark

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Inspirational armchair adventure narrative from one of the UK's most influential chefs.

ISBN 9781784725549
Barcode 9781784725549
Published 28 May 2019 by OCTOPUS PUBLISHING GROUP
Format Hardback
Availability
In stock at publisher; ships 6-12 working days

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Full details for this title

ISBN-13 9781784725549
ISBN-10 1784725544
Stock Available
Status In stock at publisher; ships 6-12 working days
Publisher OCTOPUS PUBLISHING GROUP
Imprint Mitchell Beazley
Publication Date 28 May 2019
International Publication Date 3 September 2019
Publication Country United Kingdom United Kingdom
Format Hardback
Author(s) By Hix, Mark
Category TV / celebrity chef cookbooks
Cooking With Fish & Seafood
Fishing, Angling
NZ, Maori & Pasifika
New Zealand & Related
Number of Pages 272
Dimensions Width: 158mm
Height: 236mm
Spine: 26mm
Weight 560g
Interest Age General Audience
Reading Age General Audience
Library of Congress Fishing - Anecdotes, Cooking Fish
NBS Text Fishing, Field Sports & Outdoor Activities
ONIX Text General/trade
Dewey Code 799.1092
Catalogue Code 937964

Description of this Book

Hooked delves into the exciting fishing adventures of celebrated chef, restaurateur and food writer Mark Hix, opening with the story of his first catch, age 8, being cooked for supper by his grandmother - the catalyst for what has become his passion. You will be regaled with tales of extraordinary fishing expeditions at home and afar, from the banks of the Dumfriesshire coast to Tuscany's Porto Ercole, with each trip ending with a feast - be it the catch of the day (if all went to plan), or something found and foraged if the need arises (always have a back-up plan). Hooked features both exotic and humble dishes such as Hot stone salmon, Barracuda & pineapple ceviche, Trout kedgeree and Mahi mahi sashimi. Weaved into the narrative are the infectious, and unexpected, joys of fishing and what it does for you. Hint: it's not necessarily about the fish. Featured locations: England Scotland Ireland Italy Florida The Bahamas South Africa Australia New Zealand

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Awards, Reviews & Star Ratings

UK Review Bertrams Star Rating: 3 stars (out of 5)

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Author's Bio

Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 - the distinguished HIX Oyster & Chop House in Farringdon. Following the success of Chop House Mark opened HIX Mayfair, HIX Soho and his chicken and steak concept restaurants Tramshed in Shoreditch and Hixter Bankside. In autumn of 2015 Mark opened his first stand-alone bar in The Old Vic theatre, offering a late-night venue in Waterloo. Mark and collaborator Damien Hirst opened Pharmacy 2 in Vauxhall in 2016. Outside of London, in Mark's native Dorset, is HIX Oyster & Fish House and HIX Townhouse, a boutique hotel, both in Lyme Regis. Mark is frequently lauded as one of London's most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. Mark has a weekly column in City AM, a monthly column in GQ and is the author of a number of cookbooks on British cuisine. Mark hosts an annual food festival in Lyme Regis, Food Rocks, to showcase the best producers and suppliers in Dorset and surrounding areas. Find out more about Mark at www.hixrestaurants.co.uk, on Instagram @markehix and on Twitter @MarkEHix.

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