Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns

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9781905490974: Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns

'Warning: contains tantalising graphic depictions of meat' Esquire 'This is a tome to splatter through constant use' Harper's Bazaar Tim Hayward's Food DIY - the first comprehensive manual for the DIY cook. Over recent years, across much of the world, people have started rejecting shop bought food and are getting into making it themselves. The DIY food movement is spreading. But why DIY? Because it's fun, an adventure, thrifty, a great way to get your hands gloriously dirty, and because at a time when skills like baking, preserving and curing are in danger of being lost forever, it's more important than ever to learn how things work. Most importantly though, when you do it yourself you can make sure that all the food you eat is absolutely delicious. In Food DIY, Tim Hayward, editor of influential food magazine Fire & Knives and enthusiastic DIYer, will show you: - How to make your own butter and cheese, sloe gin, suet pudding and potted lobster. - How to smoke, and cure fish and meats, air-dry bresaola and boerwoers, as well as pickle fish, game and vegetables. - He'll 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. Food DIY is the essential modern urban cook's manual. 'The perfect guide to everything from salt beef to gravadlax, through jerkey, pickles and sloe gin' Shortlist '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 '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 '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 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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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.

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 *

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Descripción Penguin Books Ltd, United Kingdom, 2013. Hardback. Estado de conservación: New. Language: English . Brand New Book. Warning: contains tantalising graphic depictions of meat Esquire This is a tome to splatter through constant use Harper s Bazaar Tim Hayward s Food DIY - the first comprehensive manual for the DIY cook. Over recent years, across much of the world, people have started rejecting shop bought food and are getting into making it themselves. The DIY food movement is spreading. But why DIY? Because it s fun, an adventure, thrifty, a great way to get your hands gloriously dirty, and because at a time when skills like baking, preserving and curing are in danger of being lost forever, it s more important than ever to learn how things work. Most importantly though, when you do it yourself you can make sure that all the food you eat is absolutely delicious. In Food DIY, Tim Hayward, editor of influential food magazine Fire Knives and enthusiastic DIYer, will show you: - How to make your own butter and cheese, sloe gin, suet pudding and potted lobster. - How to smoke, and cure fish and meats, air-dry bresaola and boerwoers, as well as pickle fish, game and vegetables. - He ll 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. Food DIY is the essential modern urban cook s manual. The perfect guide to everything from salt beef to gravadlax, through jerkey, pickles and sloe gin Shortlist 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 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 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 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. Nº de ref. de la librería APG9781905490974

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Descripción Penguin Books Ltd, United Kingdom, 2013. Hardback. Estado de conservación: New. Language: English . Brand New Book. Warning: contains tantalising graphic depictions of meat Esquire This is a tome to splatter through constant use Harper s BazaarTim Hayward s Food DIY - the first comprehensive manual for the DIY cook.Over recent years, across much of the world, people have started rejecting shop bought food and are getting into making it themselves. The DIY food movement is spreading.But why DIY? Because it s fun, an adventure, thrifty, a great way to get your hands gloriously dirty, and because at a time when skills like baking, preserving and curing are in danger of being lost forever, it s more important than ever to learn how things work. Most importantly though, when you do it yourself you can make sure that all the food you eat is absolutely delicious.In Food DIY, Tim Hayward, editor of influential food magazine Fire Knives and enthusiastic DIYer, will show you:- How to make your own butter and cheese, sloe gin, suet pudding and potted lobster.- How to smoke, and cure fish and meats, air-dry bresaola and boerwoers, as well aspickle fish, game and vegetables.- He ll 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.Food DIY is the essential modern urban cook s manual. The perfect guide to everything from salt beef to gravadlax, through jerkey, pickles and sloe gin Shortlist 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 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 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 PsychologiesTim 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. Nº de ref. de la librería APG9781905490974

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Descripción Penguin Books Ltd. Hardback. Estado de conservación: new. BRAND NEW, Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns, Tim Hayward, "Warning: contains tantalising graphic depictions of meat". (Esquire). "This is a tome to splatter through constant use". (Harper's Bazaar). Tim Hayward's Food DIY - the first comprehensive manual for the DIY cook. Over recent years, across much of the world, people have started rejecting shop bought food and are getting into making it themselves. The DIY food movement is spreading. But why DIY? Because it's fun, an adventure, thrifty, a great way to get your hands gloriously dirty, and because at a time when skills like baking, preserving and curing are in danger of being lost forever, it's more important than ever to learn how things work. Most importantly though, when you do it yourself you can make sure that all the food you eat is absolutely delicious. In Food DIY, Tim Hayward, editor of influential food magazine Fire & Knives and enthusiastic DIYer, will show you: how to make your own butter and cheese, sloe gin, suet pudding and potted lobster; how to smoke, and cure fish and meats, air-dry bresaola and boerwoers, as well as pickle fish, game and vegetables; he'll 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. Food DIY is the essential modern urban cook's manual. "The perfect guide to everything from salt beef to gravadlax, through jerkey, pickles and sloe gin". (Shortlist). "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). "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). "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). 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. Nº de ref. de la librería B9781905490974

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Editorial: Penguin Books Ltd (2013)
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Descripción Penguin Books Ltd, 2013. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería CP-9781905490974

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Tim Hayward
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Descripción Penguin Books, 1900. Estado de conservación: New. Nº de ref. de la librería GH9781905490974

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