FOOD DIY: How to make your own everything; sausages to smoked salmon, sourdough to sloe gin, bacon to buns. By Tim Hayward.
2013 1st edition. 4to (195 x 252mm). Pp384. Colour photographs by Chris Terry, illustrations by Nicholas John Frith, patterned end-papers, silk marker. Paper-covered pictorial boards, issued without dust-wrapper.
"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."
"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."
£50.00
Availability:
In stock
Book Code
52980
| Author | Hayward (Tim). |
|---|---|
| Book Code | 52980 |
| ISBN | 1905490976 / 9781905490974. |
| Book Description | Slight stains to upper board but a very good hardback. |
| Book Cover | Hardcover |
| Published Date | 2013 |
| Publisher | Penguin / Fig Tree. |
| Place | London. |