The DIY Cook - Hardcover

Hayward, Tim

4.3

10 ratings by Goodreads

Hardcover

ISBN 10: 0241145708 ISBN 13: 9780241145708

Publisher: Fig Tree, 2015

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This is an Enthusiast's Guide to the Classics: Lobster Thermidor to Rarebit, Steak Diane to Trifle, The Very Best Bouillabaisse to the World's Greatest Sandwiches. If you're a Food Adventurer, you cook for pleasure. You love trying out new dishes on family and friends, and you never miss a chance to improve your knowledge and skills. You're at your happiest when you have hours to devote to a fascinating recipe. In The DIY Cook, each chapter is led not by recipes but 'projects': nuts-and-bolts guides for the food lover with free time for fun in the kitchen. Constructing a cassoulet, boning and stuffing a pig's trotter, building a trifle. Each project inspires related but simpler recipes, skipping across time, cultures and cuisines.

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Review:

Truly splendid...expert, explicit and stimulating. (Len Deighton)

The ultimate manual for the urban nouveau peasant . . . this is a tome to splatter through constant use. (Harper's Bazaar on Food DIY)

The go-to manual for the low-fi outdoor chef. (Sunday Times Style on Food DIY)

Promises to be a DIY classic. (Michael Pollan on Food DIY)

From the Back Cover:

If you're a Food Adventurer, you cook for pleasure. You love trying out new dishes on family and friends, and you never miss a chance to improve your knowledge and skills. You're at your happiest when you have hours to devote to a fascinating recipe.

In THE DIY COOK, each chapter is led not by recipes but 'projects': nuts-and-bolts guides for the food lover with free time for fun in the kitchen. Constructing a cassoulet, boning and stuffing a pig's trotter, building a trifle. Each project inspires related but simpler recipes, skipping across time, cultures and cuisines:

CLASSICS that you have always wanted to try: Poule au Pot, Roast Suckling Pig, Mutton Raan.
CLASSICS with an ingenious twist: Duck � la Presse made � la Voiture; Kentucky Fried Rabbit.
CLASSICS that might be new to you: Banh-Misandwiches, authenticright down to the rice-flour baguette; Vincisgrassi (think, 'Extreme Lasagne') and Feijouada, a gloriously extravagant party dish from Brazil .

Tim Hayward, food enthusiast and journalist, restaurateur and author of
FOOD DIY, is your guide on the ultimate food adventure.

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