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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

4.7 out of 5 stars 52 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: 19 x 3.6 x 25.4 cm
  • Average Customer Review: 4.7 out of 5 stars 52 customer reviews
  • Amazon Bestsellers Rank: 182,150 in Books (See Top 100 in Books)
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Product description


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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