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.
From the Publisher
Food DIY: How to make your own everything
The first comprehensive manual for the DIY cook
Want to know how to make your own butter and cheese, sloe gin, suet pudding and potted lobster?
Want to learn how to smoke, and cure fish and meats, air-dry bresaola and boerwoers, as well as pickle fish, game and vegetables?
Let Tim Hayward, enthusiastic DIY-er and editor of food magazine Fire and Knives, explain the mysteries of terrines and faggots, bread and buns, as well how to spit-roast a whole lamb, make a clam bake in a wheelbarrow, smoke a salmon in a gym locker and deep fry a turkey outdoors. He'll teach you how to make your own takeaway: from delicious Peking duck and fried chicken to doner kebab and your morning cappuccino.
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Just to read this book is great, I often pick it up just to reread a chapter, too me, it's indispensable. Hugely recommended
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.