Byron: The Cookbook by Tom Byng and Fred Smith

  • Beef: grinding the meat / forming the patties

    Beef: grinding the meat / forming the patties (page 14)

    from Byron: The Cookbook Byron by Tom Byng and Fred Smith

    • Categories: How to...
    • Ingredients: beef chuck steaks
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1849497176
  • ISBN 13 9781849497176
  • Linked ISBNs
  • Published Apr 07 2016
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Everyone loves a good hamburger, and Byron makes the best. Since 2007, Byron's restaurants have become renowned for as the place to head for a proper hamburger. Founder Tom Byng and head chef Fred Smith know everything there is to know about burgers. They've tasted thousands of them all around the world in their quest for perfection, driven by the belief that nothing beats a juicy burger - the ultimate comfort food, and so satisfying in its simplicity. It's something worth getting the barbecue out for, the friends over, the family round and the apron on. Along with plenty of other comfort foods (chicken wings, onion rings, meatloaf, ranch salad, cherry pie, brownies and more), this book shares some of Tom and Fred's brilliant recipes and insider tips, to encourage you to enjoy great food in good company - food to lift the spirits and warm the soul.

Other cookbooks by this author