Find out more about STEAK - The Whole Story

‘Every self-respecting religion needs its bible and now, thanks to Tim Hayward, steak has its own. Steak is a work of endearing nerdiness, detailed scholarship and profound appetite.’ – Jay Rayner

‘Learned and witty, this timely, brilliant book is a treatise on the wonders of steak cooking, dispelling myth and instilling sage wisdom.’ – Jeremy Lee

‘Wow, an amazing book by an incredible writer who knows how to engage you from the first sentence. An encyclopaedia on steak which every young chef should read, or anyone who owns a pair of tongs!’ – Angela Hartnett

‘A real beauty of a book – surprising, fascinating, full of wit and so many things I never knew – a book you can really sink your teeth into!’ – Adrian Edmonson

‘It’s the book we needed when we started Hawksmoor, and the book that people who love steak deserve.’ – Will Beckett

Find out more about LOAF STORY

Some earlier books…

Find out more about KNIFE

'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

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