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Master Fish Tacos for friends and family, rustle up a Chicken Balti for a cosy night in, present Bistecca Fiorentina for a Tuscan feast, or serve up a Couscous Royale for a balmy summer evening. And with the expert guidance of award-winning food writer Tim Hayward, you’ll be making exceptional dishes all year round. The EGG and this cookbook will encourage you to never look at cooking the same way again.
The EGG can be the linchpin of a memorable outdoor event, giving you the confidence to cook beyond your normal repertoire and create an occasion – whether it’s a special dinner for two or a celebration for many.Author Biography
Tim Hayward writes for the Financial Times every week and is a panellist on BBC Radio 4’s The Kitchen Cabinet. He won the Guild of Food Writers “Food Journalist of the Year” in 2014, 2015 and 2022, and was the Fortnum and Mason Food Writer of the Year for 2014 and 2022. He is the author of Food D.I.Y., The DIY Cook, Knife, The Modern Kitchen, Loaf Story and Charcuterie from Scratch.
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