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 dessert recipes focusses on the summer months and the delicious flavours of berries and other summer fruits. From the simplicity of Victoria Sponge to the indulgence of White Chocolate Polenta, each and every dish is enhanced by the imagination and expertise of Mark Hix to create desserts that would delight at any time of year.
£2.99 / $4.99
- More about:
- Cooking Book