'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.
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