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OverviewFull Product DetailsAuthor: Tim HaywardPublisher: Quadrille Publishing Ltd Imprint: Quadrille Publishing Ltd Weight: 0.300kg ISBN: 9781787138155ISBN 10: 1787138151 Pages: 144 Publication Date: 14 April 2022 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsHe walks readers through fundamental techniques-curing, salting, drying-with recipes for pastrami, salami, pate, and more. -Pooja Makhijani, Publisher's Weekly He walks readers through fundamental techniques--curing, salting, drying--with recipes for pastrami, salami, pate, and more. -Pooja Makhijani, Publisher's Weekly--NotableQuotes, NotableQuotes Author InformationTim Hayward is an award-winning writer and broadcaster. He is restaurant reviewer for the Financial Times, a presenter on Radio 4’s The Food Programme and regular panellist on The Kitchen Cabinet. He won the Guild of Food Writers Food Journalist of the Year 2014 and 2015, and Restaurant Reviewer 2017 and 2019, and was the Fortnum and Mason Food Writer of the Year for 2014. Tim is co-owner of Fitzbillies bakery in Cambridge. He is the author of Food D.I.Y. (2013), The DIY Cook (2015), Knife (2016), The Modern Kitchen (2017) and Fitzbillies (2019). Tab Content 6Author Website:Countries AvailableAll regions |
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