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Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Tim Hayward

  • Big Green Egg Feasts: Innovative Recipes to Cook for Friends and Family

    Big Green Egg Feasts: Innovative Recipes to Cook for Friends and Family

    by Tim Hayward

    • Categories: Smoking & curing; Grills & BBQ
    • ISBN: 9781787139060 Hardcover (United Kingdom) 3/2/2023
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  • Charcuterie: Slow Down, Salt, Dry and Cure (From Scratch)

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

    by Tim Hayward

    • Categories: Meat; Preserving
    • ISBN: 9781787138162 (United Kingdom) 4/14/2022
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  • Charcuterie: From Scratch: Slow Down, Salt, Dry and Cure

    Charcuterie: From Scratch: Slow Down, Salt, Dry and Cure

    by Tim Hayward

    • Categories: Meat; Preserving
    • ISBN: 9781787138155 Flexibound (United Kingdom) 4/14/2022
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  • The DIY Cook

    The DIY Cook

    by Tim Hayward

    • Categories: General
    • ISBN: 9780241145708 Hardcover (United Kingdom) 8/6/2015
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  • Fitzbillies: Stories & Recipes from a 100-Year-Old Cambridge Bakery

    Fitzbillies: Stories & Recipes from a 100-Year-Old Cambridge Bakery

    by Tim Hayward and Alison Wright

    • Categories: Restaurants & celebrity chefs; Baking
    • ISBN: 9781787135239 (United Kingdom) 11/28/2019
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  • Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns

    Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns

    by Tim Hayward

    • Categories: Beginners & how-to; Preserving
    • ISBN: 9781905490974 Hardcover (United Kingdom) 7/25/2013
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  • Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns

    Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns

    by Tim Hayward

    • Categories: Preserving; Beginners & how-to
    • ISBN: 9780241341575 eBook (United Kingdom) 12/13/2018
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  • Knife: The Culture, Craft and Cult of the Cook's Knife

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

    by Tim Hayward

    • Categories: Historic; Food writing, styling & photography
    • ISBN: 9781849498913 Hardcover (United Kingdom) 4/4/2017
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  • Knife: The Culture, Craft and Cult of the Cook's Knife

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

    by Tim Hayward

    • Categories: Food writing, styling & photography; Historic
    • ISBN: 9781849499361 (United Kingdom) 11/3/2016
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  • Loaf Story: A Love Letter to Bread, with Recipes

    Loaf Story: A Love Letter to Bread, with Recipes

    by Tim Hayward

    • Categories: Breads & bread machine; Historic
    • ISBN: 9781787134775 Hardcover (United Kingdom, United States) 9/15/2020
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  • Loaf Story: A Love Letter to Bread, with Recipes

    Loaf Story: A Love Letter to Bread, with Recipes

    by Tim Hayward

    • Categories: Breads & bread machine; Historic
    • ISBN: 9781787134782 eBook (United Kingdom) 9/17/2020
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  • The Modern Kitchen: Objects that Shape the Way We Cook, Eat and Live

    The Modern Kitchen: Objects that Shape the Way We Cook, Eat and Live

    by Tim Hayward

    • Categories: Historic; Food writing, styling & photography; Appliances
    • ISBN: 9781787130906 Hardcover (United Kingdom) 4/3/2018
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Biography

Tim Hayward is a food writer and broadcaster. He is a contributing writer at the Financial Times and a regular contributor to the Guardian 'Word of Mouth' Food Blog and Radio 4 Food Programme, among others. Tim is the publisher and editor of Fire & Knives, a quarterly magazine of new food writing, and winner of the 'Best Food Magazine'at the 2012 Guild of Food Writers Awards, and the publisher of Gin & It, a quarterly journal of new writing for drinkers and thinkers. He is the proprietor of the Fitzbillies bakery and restaurant in Cambridge. Food DIY is his first book.