Tim Hayward is a Cambridge-based food writer and broadcaster. He is a regular presenter on BBC Radio 4’s Food Programme and appears as a panelist on The Kitchen Cabinet. Tim is a contributing writer at the Financial Times and a regular contributor to the Guardian ‘Word of Mouth’ Food Blog. His features have appeared in the FT, Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated and Saveur. Tim won Food Writer of the Year the Guild of Food Writers Awards 2014 for his work published in the FT Weekend Magazine.
Tim has appeared on the Good Food channel’s Market Kitchen, Ever Wondered about Food? for BBC 1 and Sunday Brunch for Channel 4. He is the publisher and editor of Fire & Knives, a quarterly magazine of new food writing and Best Food Magazine at the 2012 Guild of Food Writers Awards. He is a Guild of Food Writers Food Journalist of the Year and has won their award for Best Food Broadcast. Tim publishes Gin & It, a journal of new writing for drinkers and thinkers. He is the proprietor of Fitzbillies bakery and restaurant in Cambridge.
Tim’s first book, Food DIY – How To Make Your Own Everything, was published in 2013 and is a handbook of smoking, curing, preserving, baking and other manly pursuits from sausages to smoked salmon, sourdough to sloe gin, bacon to buns. Tim’s next book, Knife was published in November 2016 and he is available for broadcasting, speaking, writing and hosting bespoke events.
THE MODERN KITCHEN – Buy it here.
The kitchen is the heart of the home it’s where we spend leisure time as a family, where we feed ourselves and where we entertain our friends. The average western family spends more money on the kitchen than they do on a car or a holiday. We fill our kitchens with objects and tools that reflect our needs, tastes and desires. There is nowhere else in daily domestic life where design impinges quite as much as in the kitchen.
Every item in the kitchen has its own story. Through 100 familiar objects, The Modern Kitchen maps the progress and development of this functional yet also wildly aspirational space. Why do the Le Creuset casserole dish and the wooden salad bowl exert such a cultural hold over us? How did the AGA become the symbol of gentrification? Has the accumulation of electrical appliances led us to cook and eat differently?
As well as studying the individual objects that have had such a huge impact on the way we live now, The Modern Kitchen examines kitchen design, economics and gender politics through a series of essays. Embodying notions about class, gender, wealth and health, the home kitchen, its layout, set-up and contents, remains a neat illustration of our beliefs, tastes, aesthetics and aspirations the portrait of our domestic lives.
PUBLISHER: Quadrille Publishing Ltd
PUBLICATION DATE: 2nd November 2017
Knife: The Cult, Craft and Culture of the Cook’s Knife – Buy here
Knife is a love-letter to this essential culinary tool – its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design – avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years.
‘This is possibly the coolest book I have ever seen. Glorious in content, geeky in text and engaging in photography. This is every cook’s must-have reference book! I love it.’ Tom Kerridge
Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped both the knife itself, and the ways we prepare and eat food all over the world. From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photographs.
‘Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy’ Len Deighton
Lavishly illustrated and designed, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements.
The DIY Cook – Buy here
‘Truly splendid…expert, explicit and stimulating’ Len Deighton
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.
Publisher: Fig Tree
Publication Date: 6 Aug. 2015
Food DIY: How to Make Your Own Everything: sausages to smoked salmon, sourdough to sloe gin, bacon to buns – Buy here
‘Warning: contains tantalising graphic depictions of meat’ Esquire
‘This is a tome to splatter through constant use’ Harper’s Bazaar
Tim Hayward‘s 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 it’s 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, it’s 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.
– He’ll 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.
– He’ll teach you how to make your own takeaway: from delicious Peking duck and fried chicken to doner kebab and your morning cappuccino.
Food DIY is the essential modern urban cook’s manual.
‘The perfect guide to everything from salt beef to gravadlax, through jerkey, pickles and sloe gin’ Shortlist
‘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 answer’ Independent
‘If you like Cooked, and even if you didn’t, check out Tim Hayward’s 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 food’ Psychologies
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.
Publisher: Fig Tree
Publication Date: 4 July 2013