Hardback / gebonden
|
Engels
€ 39,50
- Vanaf €15,- geen verzendkosten.
- 30 dagen ruiltermijn voor fysieke producten
Omschrijving
The ultimate guide to steak, its historical, cultural and social significance – and how to cook it
Tim Hayward is an award-winning food journalist and broadcaster, and the author of Food DIY (2013), Knife (2016), The Modern Kitchen (2017) and Loaf Story (2020). He is a regular panelist on BBC Radio 4’s The Kitchen Cabinet, frequently presents The Food Programme and in December 2018 made and presented The Gut Instinct: A Social Culture, a five-part Radio 4 series. Tim is both food writer and restaurant reviewer for The Financial Times, and winner of awards including the Fortnum and Mason Food Writer of the Year 2022 and Restaurant Writer of the Year 2024, and Guild of Food Writers awards for Food Writing and Restaurant Reviews. He is co-owner of Fitzbillies Bakery in Cambridge.
Tim Hayward is an award-winning food journalist and broadcaster, and the author of Food DIY (2013), Knife (2016), The Modern Kitchen (2017) and Loaf Story (2020). He is a regular panelist on BBC Radio 4’s The Kitchen Cabinet, frequently presents The Food Programme and in December 2018 made and presented The Gut Instinct: A Social Culture, a five-part Radio 4 series. Tim is both food writer and restaurant reviewer for The Financial Times, and winner of awards including the Fortnum and Mason Food Writer of the Year 2022 and Restaurant Writer of the Year 2024, and Guild of Food Writers awards for Food Writing and Restaurant Reviews. He is co-owner of Fitzbillies Bakery in Cambridge.