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 by 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- Classics that you have always wanted to try- Poule au Pot, Roast Suckling Pig, Mutton Raan. Classics with an ingenious twist- Duck a la Presse made a la Voiture; Kentucky Fried Rabbit. Classics that might be new to you- Banh mi sandwiches, authentic right down to the rice-flour baguette; Vincisgrassi (think, 'Extreme Lasagne'); and Feijouada, a gloriously extravagant party dish from Brazil. Tim Hayward, food enthusiast and journalist, restauranteur and author of Food DIY, is your guide on the ultimate food adventure.

Author Biography

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.