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Byron : The Cookbook - Tom Byng


The Cookbook

By: Tom Byng, Fred Smith, Martin Poole (Photographer), Andrew Leo (Photographer), Amy Currell (Photographer)

Hardcover Published: 1st April 2016
ISBN: 9781849497176
Number Of Pages: 192

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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.

About the Author

During a four-year stint in America, Tom Byng ate enough hamburgers to sink the Titanic. The best ones were simple, tasty things - a bit messy, but made with good-quality meat and only the classic adornments. In London in 2007, it struck Tom that there weren't any restaurants offering great hamburgers, and the idea for Byron was born. A couple of years later, Tom tasted a fantastic burger in a small London pub and discovered that Fred Smith was the chef responsible. They collaborated on a special Byron burger for the Royal Jubilee that year; it was such a success that Fred joined Byron permanently and he has been developing their mouth-watering burgers ever since.

ISBN: 9781849497176
ISBN-10: 1849497176
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 192
Published: 1st April 2016
Publisher: Quadrille Publishing Ltd
Country of Publication: GB
Dimensions (cm): 24.8 x 18.7  x 2.5
Weight (kg): 31.04

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