Close
Enter your search into one or more of the boxes below:
You can refine your search by selecting from any of the options below:
Search
British Regional Food: A Cook's Tour of the Best Produce in Britain and Ireland with Traditional & Original Recipes
Foyalty 45

British Regional Food: A Cook's Tour of the Best Produce in Britain and Ireland with Traditional & Original Recipes (Paperback)

£14.99
Not currently available to order online.
Email me when back in stock

Synopsis

Celebrated restaurateur and food writer, Mark Hix, has toured the country with leading photographer, Jason Lowe to re-discover forgotten, traditional dishes and start putting British regional food back on the map. Each chapter celebrates and examines a particular region, introducing the reader to its landscape 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 were eating seaweed long before sushi became fashionable, and how Lancashire came to be the birthplace of all manner of confectionery, including treacle toffee. With over 100 recipes, the book provides a rich treasury of regional dishes, some totally true to tradition, others cleverly and sympathetically adapted to make them simpler and more suited to today.Thus, Bubbleand Squeak, Kedgeree and Roast Lamb sit perfectly alongside the more fantastically named London Particular, Liverpool Lobscouse, and Dublin Coddle.

Throughout the book, there are 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 work rival the very best from France and Italy, to farmers who are working to revive rare breeds and forgotten varieties of fruit and vegetables.

Food & DrinkNational & regional cuisine Publisher: Quadrille Publishing Ltd Publication Date: 01/03/2008 ISBN-13: 9781844005994  Details: Type: Paperback Format: Books
Availability: Not currently available to order online.  

For the past 17 years, Mark Hix was the Chef Director of Caprice Holdings Limited, overseeing Le Caprice, The Ivy and J. Sheekey, three of London's most fashionable restaurants. He is now working independently and has recently opened two new restaurants, Hix Oyster and Chophouse in London's Smithfield market and Hix Oyster and Fish House in Lyme Regis. He is also a celebrated food writer and has received several awards for his regular features in The Independent on Saturday Magazine. Mark has written seven cookbooks, the latest being British Regional Food, which received a Guild of Food writers award in 2007 and Andre Simon Book Award - Special Commendation. He is winner of Great British Menu (2007).

More books by Mark Hix

Leave Review

Delivery Options

All delivery times quoted are the average, and cannot be guaranteed. These should be added to the availability message time, to determine when the goods will arrive. During checkout we will give you a cumulative estimated date for delivery.

We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. 

 

Location 1st Book Each additional book Average Delivery Time
Free UK Standard Delivery on Orders Over £25 (2nd Class)     3-5 Days
UK Standard Delivery (2nd Class) £2.99 £0.00 3-5 Days
UK 1st Class Delivery £3.99 £0.00 2-3 Days

Click & Collect / 
Delivery to a Foyles Bookshop

 

Free Free Currently not available
UK Courier* £7.95 £0.00 1 Working Day
Western Europe**Airmail £9.00 £1.00 7-8 Days
Rest of World Airmail £12.50 £1.00 7-10 Days

* For courier service please contact the Charing Cross Road store

** Includes Austria, Belgium, Denmark, France, Germany, Greece, Iceland, Irish Republic, Italy, Luxembourg, Netherlands, Portugal, Spain, Sweden and Switzerland.

For goods delivered outside of the UK, the consignee (ie the person to whom the consignment is sent) will be the declarant and importer into the country for which the consignment is destined. The consignee will be responsible for both customs clearance and payment of customs duties and local taxes where required.

Customs Charges - if you are ordering goods for delivery outside of the UK, please note that your consignment may be subject to VAT (Value Added Tax), other taxes, customs duties and/or fees levied by the destination country. Any such charges levied in relation to customs clearance must be borne by you. It is accepted by you that Foyles has no control over additional charges in relation to customs clearance. Foyles recommend that you check with your local customs officials or post office for more information regarding importation taxes/duties that may be applicable to your online order.

Delivery Help & FAQs

A Year of Books Subscription Packages 

Delivery is free for the UK. Western Europe costs £60 for each 12 month subscription package purchased. For the Rest of the World the cost is £100 for each package purchased. All delivery costs are charged in advance at time of purchase. For more information please visit the A Year of Books page.
 

Returns Information

If you are not completely satisfied with your purchase*, you may return it to us in its original condition with in 30 days of receiving your delivery or collection notification email for a refund. Except for damaged items or delivery issues the cost of return postage is borne by the buyer. Your statutory rights are not affected.

* For Exclusions and terms on damaged or delivery issues see Returns Help & FAQs

You might also like

North
(Hardback)
Diana Henry
 
 
£26.00
 
Thailand's Best Street Food: The...
(Paperback)
Chawadee Nualkhair
 
 
£12.99
 
Florida Keys & Key West Chef's Table:...
(Hardback)
Victoria Shearer; Michael Marrero
 
 
£21.95
 
The Ultimate Burns Supper Book: A...
(Paperback)
Clark McGinn
 
 
£7.99
 
© W&G Foyle Ltd
Foyles uses cookies to help ensure your experience on our site is the best possible. Click here if you’d like to find out more about the types of cookies we use.
Accept and Close