Hayward, T: Food DIY How to Make Your Own Everything: sausages to smoked salmon, sourdough to sloe gin, bacon to buns

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