Tim Hayward is a food writer and broadcaster. He is a contributing writer at the Financial Times and a regular contributor to the Guardian 'Word of Mouth' Food Blog and Radio 4 Food Programme, among others. Tim is the publisher and editor of Fire & Knives, a quarterly magazine of new food writing, and winner of the 'Best Food Magazine'at the 2012 Guild of Food Writers Awards, and the publisher of Gin & It, a quarterly journal of new writing for drinkers and thinkers. He is the proprietor of the Fitzbillies bakery and restaurant in Cambridge. Food DIY is his first book.
If you like Cooked, and even if you didn't, check out Tim Hayward's
new book, which promises to be a DIY classic
*Michael Pollan*
Warning: contains tantalising graphic depictions of meat
*Esquire*
The go-to manual for the low-fi outdoor chef
*Sunday Times Style*
The perfect guide to everything from salt beef to gravadlax,
through jerkey, pickles and sloe gin
*Shortlist*
The ultimate manual for the urban nouveau peasant . . . this is a
tome to splatter through constant use
*Harper's Bazaar*
If you fantasise over the perfect pork pie with a proper jelly
layer and cut into each deli-bought version only to be
disappointed, here is the answer
*Independent*
Beautifully illustrated and photographed . . . there are dainty
fruit pies and home-roasted coffee ice creams, a delicious-looking
omelette Arnold Bennett, and crumpets that you want to grab
straight out of the page . . . if Food DIY persuades even a few of
us to shun that supermarket bacon and to have a go at their own,
how fantastic
*Independent*
As 'Urban Food DIY-er' Tim Hayward proves with his new book, making
your own everything is much easier than you might think and a whole
lot of fun . . . excellent inspiration for anyone who cherishes the
art of producing good food
*Psychologies*
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