- Hardcover: 384 pages
- Publisher: Fig Tree (4 July 2013)
- Language: English
- ISBN-10: 1905490976
- ISBN-13: 978-1905490974
- Product Dimensions: 20.3 x 3.2 x 25.4 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (41 customer reviews)
- Amazon Bestsellers Rank: 8,533 in Books (See Top 100 in Books)
Food DIY: How to Make Your Own Everything: sausages to smoked salmon, sourdough to sloe gin, bacon to buns Hardcover – 4 Jul 2013
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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)
About the Author
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.
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Top Customer Reviews
Be careful you don't get carried away, I want to try it all which could work out costly - my next project is going to be some salami.
If you've got the time and love trying different things then you'll love this book.
The only part I find lacking in the book is more information about storing the products once they're made and when you start using them - so how best to store them, how long they might last etc. Still a recommended read and resource.
Most Recent Customer Reviews
My son in law was thrilled with this for Christmas. There's lots of real men (!!) type cooking and making projects.Published 6 days ago by Lupin
A really interesting book even if your not into cooking and making things. Bought for my dad and so far he has built a smoker, made pickles and chutney To go with the homemade... Read morePublished 7 months ago by jacqui snape
gift for my brother. he loves it. sorry I can't be more specific...Published 8 months ago by M. Sharp
This is a fabulous book. I have made the meat pie and the rowan jelly. It's packed full of information and well-presented. A must if you live rural and farm. Read morePublished 13 months ago by nosila
Bought this as a gift for my partner and he loaves it. Has produced some great food from it too.Published 15 months ago by Ms Lindsay J Duncan