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Eat Up
Nursery food recipes that adults can enjoy too. First serious book on ‘comfort food’ that explores ways to get kids to enjoy a diverse, nutritious diet and why we all love those nursery favourites.
Mark Hix, much praised executive chef of The Ivy, Le Caprice and J Sheeky, brings all his experience to help parents create that rare phenomenon – the child who will happily eat food which is not camouflaged by a crispy coating. He believes children should be introduced to a variety of foods and natural flavours at an early age, getting away from the culture of separate meals for children as soon as possible.
‘Eat Up’ is his a range of simple and delicious nursery food recipes that can be easily adapted to make dishes adults can enjoy too.
Hix discusses his experiences with his own children and how he encourages them to explore food. He has also invited a few other chefs to reveal innovative ways to feed kids, such as the chef who has invented a tomatoless tomato ketchup to overcome his daughter’s allergy. Hix also delves into the reasons why adults are obsessed with comfort food.
Mouthwatering recipes, practical tips, and beautiful photographs of children having fun with food make ‘Eat Up’ a must for anyone fed up with fish fingers.
Mark Hix, much praised executive chef of The Ivy, Le Caprice and J Sheeky, brings all his experience to help parents create that rare phenomenon – the child who will happily eat food which is not camouflaged by a crispy coating. He believes children should be introduced to a variety of foods and natural flavours at an early age, getting away from the culture of separate meals for children as soon as possible.
‘Eat Up’ is his a range of simple and delicious nursery food recipes that can be easily adapted to make dishes adults can enjoy too.
Hix discusses his experiences with his own children and how he encourages them to explore food. He has also invited a few other chefs to reveal innovative ways to feed kids, such as the chef who has invented a tomatoless tomato ketchup to overcome his daughter’s allergy. Hix also delves into the reasons why adults are obsessed with comfort food.
Mouthwatering recipes, practical tips, and beautiful photographs of children having fun with food make ‘Eat Up’ a must for anyone fed up with fish fingers.
208 pages, Hardcover
First published June 25, 2000
1 person is currently reading
About the author
Mark Hix
25 books1 followerHaving chosen catering over metalwork at school, Mark attended Weymouth College and completed City & Guilds Qualifications.
Mark then moved to London to join the Staff Canteen at the Hilton as Commis Chef before moving on to the Grosvenor House Hotel for 2 years working for Anton Edelman and Vaughan Archer. He then worked under Anton Mosimann at the Dorchester as Chef de Partie.
Mark has written a regular weekly column for The Independent on Saturday magazine for the last 8 years, and more recently regular columns in Countrylife, Fork and Marshwood Vale. His innovative writing has won him several highly acclaimed awards.
Mark then moved to London to join the Staff Canteen at the Hilton as Commis Chef before moving on to the Grosvenor House Hotel for 2 years working for Anton Edelman and Vaughan Archer. He then worked under Anton Mosimann at the Dorchester as Chef de Partie.
Mark has written a regular weekly column for The Independent on Saturday magazine for the last 8 years, and more recently regular columns in Countrylife, Fork and Marshwood Vale. His innovative writing has won him several highly acclaimed awards.
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Displaying 1 of 1 review
May 13, 2014
I like this cook book. Simple easy recipes and great pictures.
Displaying 1 of 1 review