Tim Hayward makes a compelling case for the incorporation of environmental questions into the heart of mainstream political theory--rather than seeing these issues as an optional add-on or the preserve of specialized green political theorists; he also argues that the core arguments of more radical, ecologistic thinking--the search for intrinsic value and moral foundations in ecology and the rejection of anthropocentrism--are more likely to provide a compelling basis for doing so. However, the natural relations that humans beings enter into with their environment including non-humans, the natural limits of human development and the natural capacities of human beings have significant implications and constraints for what the account political theory provides for: the treatment of non-humans, rights and notion of the good and the good life. This book explores the ways in which those constraints impact upon political theory in those areas.

Political Theory and Ecological Values

Tim Hayward

St.Martin's Press

'Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.'Anthony Bourdain 
'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 
Knife is a love-letter to this essential culinary tool - its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years. 
Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped the both the knife itself, and the ways we prepare and eat food all over the world. From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photographs. 
Lavishly illustrated and designed, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements. 
This is possibly the coolest book I have ever seen. Glorious in content, geeky in text and engaging in photography. This is every cook's must-have reference book! I love it.' Tom Kerridge 
'Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy' Len Deighton 
'A gleaming, razor-sharp paean to the chef s greatest weapon in Knife by Tim Hayward. Both eloquent and encyclopaedic, Knife is the ultimate book of blades' Tom Parker Bowles, Mail on Sunday

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

Cookbooks, Food & Wine

Professional Cooking

Quadrille Publishing Ltd.

The essential reference for steak lovers. An encyclopaedic yet accessible journey through the world of chefs, farmers, butchers and restaurants, Steak is the essential guide for enthusiasts improving their kitchen skills or diners chasing the greatest steaks around the world. With stories, recipes, traditional cooking techniques and cutting-edge new ones, you'll never again overcook a steak or wonder which cut to buy. Plus there's a guide to butchery, a cooking course (including some steak science)... and Cow Maps. Steak takes an in-depth look at the historical, cultural and social significance of our favourite cut of meat, and how we might continue to enjoy it sustainably into a long future - it's the ultimate handbook for anyone who cares about sourcing and cooking great food.

Steak: The Whole Story

Cooking by Ingredient

Quadrille

Ambachtelijk Culinair: Alles voor de doe-het-zelver in de keuken

Karakter Uitgeverij BV

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Books by Tim Hayward