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ISBN 10: 0241145708 / ISBN 13: 9780241145708
Published by PENGUIN BOOKS
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About this Item

If you're a food adventurer, this is a guide to the classics: lobster thermidor to rarebit, steak diane to trifle, the very best bouillabaisse to the world's greatest sandwiches. 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. Num Pages: 320 pages. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 198 x 254 x 30. Weight in Grams: 1084. . 2015. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780241145708

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Binding: Hardcover

Book Condition: New

About this title


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. Includes metric measures.

About the Author:

Tim Hayward is a writer for such publications as Saveur, Financial Times, and the Guardian 'Word of Mouth' Food Blog. He was the publisher and editor of Fire & Knives (Best Food Magazine at the 2012 Guild of Food Writers Awards) and Gin & It, a journal of writing for drinkers and thinkers. In 2014 he received the Fortnum & Mason Award for Best Food Journalist, and in 2015 the Guild of Food writers, Food Journalist of the Year, for the third time. He is the proprietor of the Fitzbillies bakery and restaurant in Cambridge.

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