I love a good cookbook and this one is definitely on my list to buy. Rather than a book full of recipes this book shows you how to make your own produce – like pickled walnuts, gin, and even how to smoke salmon in a gym locker (best not try this at Fitness First!) I love the graphics on the cover.
How to make your own gravlax
Just in case you have any spare Sloes in the cupboard
I assume this is pork below. Looks amazing
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.