Tim Hayward

Auteur de Knife: The Culture, Craft and Cult of the Cook's Knife

22+ oeuvres 168 utilisateurs 2 critiques

A propos de l'auteur

Tim Hayward is a writer, broadcaster and restaurateur. He writes a column and restaurant reviews for the Financial Times, and is a regular presenter on BBC Radio 4's The Food Programme. The is the author of Knife (2016); this is his fourth book.

Œuvres de Tim Hayward

Populaires Récent

Knife: The Culture, Craft and Cult of the Cook's Knife (2016) 56 exemplaires

The Modern Kitchen: Objects that Shape the Way We Cook, Eat and Live (2017) 33 exemplaires

Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns (2013) 25 exemplaires

Constitutional Environmental Rights (2005) 12 exemplaires

Charcuterie: Slow Down, Salt, Dry and Cure (From Scratch) (2022) 6 exemplaires

Loaf Story: A Love-Letter to Bread, with Recipes (2020) 6 exemplaires

Ecological Thought: An Introduction (1995) 4 exemplaires

Cuchillos (2017) 3 exemplaires

Political Theory and Ecological Values (1998) 3 exemplaires

Big Green Egg Feasts: Innovative Recipes to Cook for Friends and Family (2023) 3 exemplaires

Ambachtelijk culinair : alles voor de doe-het-zelver in de keuken : zout, droog, rook, kook, karn, bak en stook (2014) 2 exemplaires

Mes scherp, alles over het mes (2017) 2 exemplaires

The DIY Cook (2015) 2 exemplaires

Prehistoric Life (1992) 2 exemplaires

Messer: Handwerk und Kultur des Küchenmessers (2017) 2 exemplaires

Fire & Knives-No.6 (2000) 1 exemplaire

Hausgemacht - Die Kochwerkstatt (2014) 1 exemplaire

Fire & Knives (Food Quarterly No. 10) (2010) 1 exemplaire

Genocide: The Civil War in the Vendee Militaire 1793-1799 - an English Guide (2000) 1 exemplaire

Fire & Knives (Food Quarterly No. 9) 1 exemplaire

Coltelli: la storia, l'utilizzo e il culto dei coltelli da cucina (2017) 1 exemplaire

Fire & Knives-No.6 (2000) 1 exemplaire

Explorateur d'oeuvres

Oeuvres associées

Best Food Writing 2009 (2009) — Contributeur — 86 exemplaires

Best Food Writing 2011 (2011) — Contributeur — 71 exemplaires

Best Food Writing 2013 (2013) — Contributeur — 51 exemplaires

Cookbook Book (2014) — Avant-propos, quelques éditions — 33 exemplaires

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Critiques

The Modern Kitchen: Objects That Changed the Way We… par Tim Hayward

Fascinating book about how kitchens have evolved from the time of cavemen until today. Much of the history comes through the pieces of kitchen equipment we all use from the most humble items such as a wooden spoon to a state-of-the-art food processor. I learned so much from reading it.

Signalé

herschelian | Jan 28, 2018 |

Knife: The Culture, Craft and Cult of the Cook's Knife par Tim Hayward

Gorgeous book- fully in color, this functions as a field guide to knife types (with specific examples used for photographs, lovingly detailed with length, materials its made of, manufacturer, uses, etc.) There are relevant asides about knife culture in Western civilization, China, and Japan, as well as what goes into knife manufacturing and useful skills like how to sharpen and ways to store knives.

On a mostly unrelated note, I was amused from a design standpoint to see nearly parallel structure between Knife and [b:The Book: A Cover-to-Cover Exploration of the Most Powerful Object of Our Time|26530319|The Book A Cover-to-Cover Exploration of the Most Powerful Object of Our Time|Keith Houston|https://images.gr-assets.com/books/1444265596s/26530319.jpg|46521428].

… (plus d'informations)

Signalé

Daumari | Dec 30, 2017 |

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