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  <id>539168</id>
  <name><![CDATA[Mark Hix]]></name>
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  <id type="integer">1090308</id>
  <isbn>1844002349</isbn>
  <isbn13>9781844002344</isbn13>
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  <title>
    <![CDATA[British Regional Food: In Search of the Best British Food Today]]>
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    <![CDATA[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 Bubble and 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 produce 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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  </authors>  <published>2006</published>
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        <book>
  <id type="integer">1090312</id>
  <isbn>1841151475</isbn>
  <isbn13>9781841151472</isbn13>
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  <title>
    <![CDATA[Eat Up]]>
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  </authors>  <published>2000</published>
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        <book>
  <id type="integer">1090309</id>
  <isbn>184533079X</isbn>
  <isbn13>9781845330798</isbn13>
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  <title>
    <![CDATA[The Simple Art: Of Marrying Food and Wine]]>
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    <![CDATA[&lt;div&gt;&lt;div&gt;&lt;div&gt;Why does a particular wine taste better with a specific dish? This is the definitive answer to that age-old question, written by two highly respected authorities on the subjects of food and wine. Featuring a practical, recipe-led concept, this tasty guide is divided into various food groups and then broken down further by individual ingredients.<br/>First, Mark Hix provides a wide range of sample recipes, featuring a variety of cooking methods, and shows how cooking processes affect flavor and texture. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches for each dish, explaining the chemistry behind each perfect culinary marriage. <br/>Invaluable information boxes cross-reference other ingredients and cooking styles, while wine checklists allow quick access to a variety of wines that complement each dish and its ingredients. In addition, there are more than seventy stunning photographs by award-winning photographer Jason Lowe; information on over 250 wines; and a selection of 45 luscious recipes that will encourage wine and food lovers to explore and learn more about different, delicious pairings. <br/> <br/>&lt;/div&gt;&lt;/div&gt;&lt;/div&gt;]]>
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        <name><![CDATA[Malcolm Gluck]]></name>
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  </authors>  <published>2005</published>
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        <book>
  <id type="integer">1090310</id>
  <isbn>0007146779</isbn>
  <isbn13>9780007146772</isbn13>
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  <title>
    <![CDATA[Eat Up: Food for Children of All Ages]]>
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  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
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    <![CDATA[&lt;div&gt;&lt;div&gt;Mark Hix, executive chef of The Ivy, believes children should be introduced to a variety of foods and natural flavors at an early age, getting away from the culture of separate meals for children as soon as possible. <em>Eat Up</em> is his solution&#8212;a range of simple and delicious nursery food recipes that can be easily adapted to make dishes adults can enjoy too. Mouthwatering recipes, practical tips, and beautiful photographs of children having fun with food make <em>Eat Up</em> a must for anyone fed up with fish fingers.&lt;/div&gt;&lt;/div&gt;]]>
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  </authors>  <published>2003</published>
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  <isbn>1844001121</isbn>
  <isbn13>9781844001125</isbn13>
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  <title>
    <![CDATA[Fish Etc.: The Ultimate Book for Seafood Lovers]]>
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  </authors>  <published>2004</published>
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  <id type="integer">1090307</id>
  <isbn>1844002136</isbn>
  <isbn13>9781844002139</isbn13>
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  <title>
    <![CDATA[British Food]]>
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  </authors>  <published>2005</published>
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        <book>
  <id type="integer">1090314</id>
  <isbn>8480765933</isbn>
  <isbn13>9788480765930</isbn13>
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    <![CDATA[Pescado y Marisco: Mas de 150 Recetas E Ideas Frescas, Modernas y Accesibles]]>
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  <image_url>http://photo.goodreads.com/books/1180904530m/1090314.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1180904530s/1090314.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/1090314.Pescado_y_Marisco_Mas_de_150_Recetas_E_Ideas_Frescas_Modernas_y_Accesibles</link>
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    <average_rating>4.00</average_rating>
    <ratings_count>1</ratings_count>
    <text_reviews_count>1</text_reviews_count>
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  </authors>  <published>2007</published>
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        <book>
  <id type="integer">1090316</id>
  <isbn>1844001954</isbn>
  <isbn13>9781844001958</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[Fish Etc.: The Ultimate Book for Seafood Lovers]]>
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  <image_url>http://photo.goodreads.com/books/1180904531m/1090316.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1180904531s/1090316.jpg</small_image_url>
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  </authors>  <published>2005</published>
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        <book>
  <id type="integer">6061189</id>
  <isbn>1844006220</isbn>
  <isbn13>9781844006229</isbn13>
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  <title>
    <![CDATA[British Seasonal Food]]>
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  </authors>  <published>2008</published>
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        <book>
  <id type="integer">6066722</id>
  <isbn>1844005992</isbn>
  <isbn13>9781844005994</isbn13>
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  <title>
    <![CDATA[British Regional Food: In Search of the Best British Food Today]]>
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    <id>2770766</id>
        <name><![CDATA[Jane O'Shea]]></name>
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  </authors>  <published>2008</published>
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