📱 eBook en inglés Food DIY

Warning: contains tantalising graphic depictions of meatEsquire

This is a tome to splatter through constant useHarpers Bazaar

Tim Haywards 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 its 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, its 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.

- Hell 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.

- Hell teach you how to make your own takeaway: from delicious Peking duck and fried chicken to doner kebab and your morning cappuccino.

The perfect guide to everything from salt beef to gravadlax, through jerkey, pickles and sloe ginShortlist

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 answerIndependent

If you like Cooked, and even if you didnt, check out Tim Haywards 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 foodPsychologies