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Food DIY: How to Make Your Own Everything: sausages to smoked salmon, sourdough to sloe gin, bacon to buns Hardcover – 4 Jul 2013

4.5 out of 5 stars 41 customer reviews

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Product details

  • 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)

Product Description

Review

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

Format: Hardcover Verified Purchase
It's the manliest cook book ever made! I bought it and immediately strangled an ox.
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Format: Hardcover Verified Purchase
Passionate, articulate & opinionated. What's not to like? Great recipes & suggestions, whether newbie or pro, you'll find some superb ideas! Haven't yet found anything that didn't work or wasn't a great base to explore from. Buy it. You won't regret it.
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Format: Hardcover
This is a nice looking and well-designed book but the content is a bit of a let down. It's neither geeky and detailed enough to please the hardcore diy foodie , nor user-friendly enough to entice the general cook very far down that particular path. Diana Henry's excellent book, SALT SUGAR SMOKE, covers many of the same areas, and is a much better buy.
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Format: Hardcover Verified Purchase
I found there was important information missing from this book ( tells you how to make a cure mixture but doesn't tell you for how long until the curing process is complete ! an important point I think. So I had to do other research to get this information.Much of the same occurred throughout the book - Disappointing
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Format: Hardcover Verified Purchase
Purchased this for my son who enjoys cooking and avoids any unnecessary additives due to his asthma Home made is best
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Format: Hardcover Verified Purchase
This book describes how to make all sorts of things, it's definitely one of my better purchases.
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.
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Format: Hardcover Verified Purchase
Very informative book and gets you thinking about these products and techniques.
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.
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Format: Hardcover Verified Purchase
Bought this book for my sister and her husband for Christmas as he is a chef and their main passion is food. As soon as I saw it on the net I knew it would be perfect - and it was! Excellent book.
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