It’s 6 o’clock: clear your mind of the cares of the day. Relax and fix yourself a drink. It’s The Cocktail Hour.'A wonderful writer in his absolute element' Nigella LawsonThe moment Tim Hayward started mixing himself an 'attitude adjuster' at the end of the day, his life changed. He realised he was falling in love – with the taste, the image, the ritual and legend, of the cocktail.The Cocktail Hour

From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch.Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time thro...

**'Hayward, one of the... best food writers alive, every page a different blade, glintingly pictured and lovingly described. Kitchen porn but not sinister: A cook’s gotta chop, a cook’s gotta mince.' – Simon Schama in New York Times'Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.' – Anthony Bourdain'This is possibly the coolest book I have ever see...

**‘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 ...

"Cooking on the Big Green Egg is an all-round experience... I view it as an oven that just happens to live in the garden that can do all the things a conventional oven does, plus much more. There’s nothing else quite like it." – Tom KerridgeThe Big Green Egg has been a phenomenon in the world of outdoor cooking, with a devoted following and high-end reputation. This is not just a brilliant BBQ, this is the most versatile and exciting bit of cooking kit ther...

In 2011 @stephenfry, actor, comedian, writer and famed alumnus of Cambridge University, tweeted:‘No! No! Say it ain’t so – not Fitzbillies? Why I tweeted a pic of one of their peerless Chelsea buns but a sixmonth ago.’Recession had driven the legendary Cambridge bakery into bankruptcy and it had shut its doors. Alison Wright and Tim Hayward read Stephen's tweet:Alison: ‘Did you see the tweet?’ Tim: ‘I did. Terribly sad. Awful how places like...

Can global justice be promoted by distributing money more equitably? Could even relatively small financial sacrifices by the affluent work, through benign leverage, to achieve that goal? Global Justice and Finance casts new light on such questions by considering what is presupposed about finance. Redistributive proposals assume money to be a reliable measure, store of value, and medium of exchange. Yet maintaining stable interest, inflation, and exchange rates in a dynamic capital...

Fortnum & Mason’s Awards, shortlisted in ‘Food Book’ category (2021)“A beautiful love letter to the very first processed food. Any book that contains a section on the joys of crisp sandwiches gets my vote.” – Jay Rayner“What an absolutely beautiful book... Pages of love letters to bread; everything it is, does, and how very special it is as a part of our food vocabulary. Wonderful words by Tim make this book perfect bedtime reading ...

First published in 1997, this book discusses the interplaying factors environmental issues have on justice and property and other social problems. Endeavouring create a discourse on what sustainability means in implementation, each of the contributors to this book approaches this via different theoretical viewpoints.

It’s 6 o’clock: clear your mind of the cares of the day. Relax and fix yourself a drink. It’s The Cocktail Hour.The moment Tim Hayward started mixing himself an 'attitude adjuster' at the end of the day, his life changed. He realised he was falling in love – with the taste, the image, the ritual and legend, of the cocktail.The Cocktail Hour celebrates not just the recipes but the stories, feelings and nostalgia that a drink can ev...

“A knowledge-filled tome for true cocktail nerds or those aspiring to be” (Esquire), from one of the world’s most acclaimed bartendersWINNER OF THE JAMES BEARD AWARD • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • IACP AWARD FINALISTMeehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book of the modern era to explain the bar industry from...

Bring some serious wow factor to your cake displays with a sumptuous sweet table of sensuous desserts softly textured with piped swirls, frills and ruffles in dreamy, muted tones. Includes how to make a trio of celebration cakes, white chocolate truffles, flouncy flower cookies, ruched ribbon cupcakes and tempting twirls of meringue.A sample chapter from Zoe Clark's The Cake Parlour.