Local author Mark Hix grew up in Bridport, Dorset, attending Cole Fox School and Weymouth College before practicing his cooking at West Bay. Mark now heads The Caprice Group of restaurants which include The Ivy, J Sheekey and Le Caprice, he also writes an award winning weekly food column for The Independent on Saturday Magazine. His books include - 'Eat Up' a cook book for babies and children (published 2000) and a book on British food for Sainsbury's (20030. Together with AA Gill he has written 'The Ivy - The Restaurant and its Recipes' and 'Le caprice Cookbook'.

'Fish etc.' the ultimate book for seafood lovers.....................................

.........In this engaging book, Mark Hix, Chef Director of the Caprice group - which includes London's internationally celebrated fish restaurant J. Sheekey - ably instils readers with the joys of cooking fish and the confidence to handle them with ease and make them into exciting dishes for every day and every occasion.

Set out in user-friendly chapters reflecting situation and need, such as 'fast', 'light', 'comfort' and 'posh', the book contains over 150 inspirational recipes and ideas, employing the whole gamut of cooking techniques and featuring a wide range of fish and seafood. The recipes are chosen to bring out the best in each species - from speedy treats like Salmon Tartare and Prawns Pin Pin, to grand indulgences like Fillets of Sea Bass with Lobster Mash and Poached Turbot with Egg Sauce. Wherever possible, recipes also list other fish that suit similar treatment.

An introduction provides all the basics that will help the reader handle fish with assurance, from advice on buying and storing, to gutting and filleting fish, even dressing crab. Throughout there are also features on the cooking techniques most commonly used with fish, from grilling and roasting to deep-frying. These also provide suggestions on the best easy sauces and accompaniments.

The combination of fresh, modern and accessible recipes, mouthwatering photography and Mark Hix's straightforward, practical and original style, together with his unrivalled ability to give classic dishes an inspired twist, make this the ultimate book for today's fish lover.

(left) Mark with some of his old friends, at 'The Book Shop' Bridport.