Byron: The Diner 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

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    • Ingredients: beef chuck steaks
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  • ISBN 10 184949844X
  • ISBN 13 9781849498449
  • Format Hardcover
  • Page Count 192
  • Language English
  • Publisher Quadrille Publishing

Publishers Text

Tom Byng and Fred Smith believe that nothing beats a succulent burger with all the trimmings. It's worth getting the barbecue out for, the friends over, the family round, and the apron on. Byron is full of burgers as well as lots of other American dishes like macaroni and cheese, BBQ ribs, meatballs, Cobb salad, cheesecake, and milkshakes. It's for burger lovers, barbecue lovers, hosts and hostesses, family and friends, and for anyone who knows that the key to good food is to keep it simple and do it well.

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