'Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.' Anthony Bourdain
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.
'Tim is the sharpest blade in the food world', Simon Schama
About THE DIY COOK...
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.
About FOOD DIY
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)
Warning: contains tantalising graphic depictions of meat (Esquire)
The go-to manual for the low-fi outdoor chef (Sunday Times Style)
The perfect guide to everything from salt beef to gravadlax, through jerkey, pickles and sloe gin (Shortlist)
The ultimate manual for the urban nouveau peasant . . . this is a tome to splatter through constant use (Harper's Bazaar)
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)
Beautifully illustrated and photographed . . . there are dainty fruit pies and home-roasted coffee ice creams, a delicious-looking omelette Arnold Bennett, and crumpets that you want to grab straight out of the page . . . if Food DIY persuades even a few of us to shun that supermarket bacon and to have a go at their own, how fantastic (Independent)
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)