Author: Tom Byng ,Fred Smith
Publisher: Hardie Grant Publishing
Category: Cooking (Beef)
Everyone loves a good burger, and Byron make the best. Since 2007, they have grown to become one of the most consistently excellent burger restaurants in the UK. Founder Tom Byng and chef Fred Smith know everything there is to know about burgers. They’ve tasted hundreds of them across the world and they 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. Along with lots of other enduring American dishes, like chicken wings, onion rings, meatloaf, ranch salad, cherry pie and brownies, this book aims to share some brilliant recipes and tips, to encourage you to enjoy great food in good company, and to lift the spirits and warm the soul. It’s for burger lovers, Byron lovers, barbecue lovers, hosts and hostesses, friends and families, and for anyone who knows, like Tom and Fred, that the key to good food is to keep it simple and do it well.
Author: Tom Byng,Fred Smith
Category: Cooking (Beef)
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.
The Diner Cookbook
Author: Tom Byng,Fred Smith
Publisher: Quadrille Publishing
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.
250 Recipes from Around the World
Author: Byron Ayanoglu,Jennifer MacKenzie
Publisher: Robert Rose Incorporated
A selection of curry recipes that draws its inspiration from India, Thailand, China, England, Indonesia and the Caribbean. The recipes maintain the authentic international flavors but feature readily obtained ingredients and quick preparation times.
Authentic Recipes from the Ranch and the Range
Author: B. Byron Price
Publisher: Hearst Communications
A gathering of genuine chuck wagon cooks at Oklahoma's National Cowboy Hall of Fame offers a bonanza of stories, folklore, letters, historic photographs, and recipes for hearty fare like sourdough bread, meatloaf, chili, stew, and good, strong joe. 30,000 first printing.
Author: May Byron,Eleri Pipien
Publisher: Mitchell Beazley
During the First World War, Britain was nearly starved into submission, as so many ships were lost to German submarines. Basics such as butter, eggs, milk and meat were in short supply, so the British public had to find creative ways of making food go further. The Great War Cook Book gives us the flavour of life on the Home Front. With over 500 wartime recipes, author May Byron offers unusual alternatives to traditional ingredients to produce tasty and nutritional meals. From Ox-Brain Fritters and Fish Custard to Shepherd's Pie and Trench Pudding, there is something for everyone. Some are outlandish and challenging and some familiar, but all offer the opportunity to make more for less. In the words of author May Byron, 'If you cannot have the best, make the best of what you have.'
Recipes Made Simple, from the Winningest Man in Barbecue Winningest Man in Barbecue
Author: Myron Mixon,Kelly Alexander
Publisher: Ballantine Books
The secret to the best barbecue from the man who barbecues the best: Keep it simple! In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on • the basics, from choosing the right wood to getting the best smoker or grill • the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time. From the Trade Paperback edition.
Author: May Byron
Publisher: Courier Corporation
DIVOver 500 old-time recipes for delicious jams, jellies, marmalades, preserves, and many other items. Probably the largest jam and jelly book in print. /div
Publisher: Dutton Juvenile
Annie Burns answers an ad requesting an extraordinary cook needed to get Mr. Emerson to eat real food to supplement the nourishment he derives from nature through his imagination.
Use What You've Got to Cook Something Great
Author: Food Network (Firm),Food Network Kitchen
Publisher: Clarkson Potter
Builds on the popular Food Network television show's secrets for combining everyday pantry staples into exciting meals, sharing advice on how to stock specific ingredients that can be prepared and varied for up to 250 different options. 90,000 first printing.
Author: Lon Walters
Publisher: Northland Pub
How did our ancestors bake without fresh ingredients or the thermometers over an open flame? Recipes have been updated and kitchen tested, including sourdough starters, cobblers, cakes, puddings, biscuits, and bread. Historical vignettes tell how chuck wagon chefs, ranch house cooks, and Native Americans did so much with so little. 13 color photos, 13 b&w photos; index.
Recipes from the Ranch and Range for Today's Kitchen
Author: B. Byron Price
Complemented by a colorful history of ranch and range cookery, a collection of recipes for the best in traditional cowboy fare blends simple flavors with current tastes in dishes that have been adapted for home kitchens, along with helpful tips for preparing meals over an open fire. Simultaneous.
A Harvest of Seasonal Vegan Recipes
Author: Betsy DiJulio
Publisher: Vegan Heritage PressLlc
Whether you enjoy your vegan meals simple or sophisticated, you'll find them in this excellent cookbook. The Blooming Platter Cookbook is a celebration of the seasons that features a wide range of accessible, elegant recipes for the home cook, ranging from easy homestyle dishes to creative upscale meals you'll be proud to serve to your guests. Healthy and nutritious, Betsy DiJulio's dazzling recipes are at once luxurious, yet down to earth and simple to prepare.The book is organized by meal type as well as by season, and the 175 innovative recipes showcase the taste, beauty, and nutrition of what's fresh all year 'round. Spanning regional American favorites and global cuisines, these recipes feature all the essential goodness that fresh vegetables, fruits, and herbs bring to your table. The mouthwatering recipes include: • Golden Caponata • Southwestern Tempeh and Corn Pie • Blooming Vegetable Calzones • Spicy Baja Tacos • Blueberry and Lemon Verbena Pancakes • Cherry-Almond Clafouti Cake The Blooming Platter Cookbook includes recipes for appetizers, soups, sandwiches, salads, main dishes, side dishes, desserts, and brunch all divided by season. Recipe variations and menu suggestions will help you apply your own creativity in the kitchen. In addition to seasonal icons and helpful tips, the book features 8 pages of full-color photos.
30 Recipes for Easy, Delicious Dog Treats
Author: Christy Bright
Your dog s a member of your family so doesn t he deserve the very best? These 24 treats are so simple to make and deliver big flavor to your four-legged friends. From Pumpkin Pupsicles and Peanut Butter Bones to Minty Chicken Jerky, all the recipes feature tasty, healthy, dog-safe natural ingredients. With beautiful images of dogs and the recipes throughout, this cookbook mimics its high-end human counterparts."
Classic Recipes for the Modern Prep
Author: Christine E. Nunn
Publisher: New Harvest
Presents a tongue-in-cheek cookbook that is filled with time-tested traditions and techniques and recipes for any occasion, from wedding showers to lobster bakes.
Two Chefs, One Journey: A Fresh Food Adventure
Author: Ben O'Donoghue,Curtis Stone
A host of Take Home Chef and a head chef at Knightbridge's Monte's Club present a companion to an eight-part cooking series inspired by the local flavors and traditions of coastal Australia, in a volume that features such dishes as Pink-Eye Potato, Barbecued Hot and Sour Tuna Escalopes, and Pear and Macadamia Nut Crumble. TV tie-in.
140 Delicious Superfood Recipes
Author: Dana Jacobi
Publisher: Ballantine Books
Category: Cooking (Vegetables)
""I know I should eat more greens but I don't know how to cook them so that they will taste good." Here are delicious recipes, resources and tips to get us in tip top shape when it comes to eating well for both health and appetite. These recipes will not be relegated to the "healthy" section of your cooking repertoire, instead they will soon become your go-to dishes that your turn to again and again for a weeknight family meals or elegant dinner parties. Even with the focus on greens, and the numerous vegetarian and even vegan recipes, the book is NOT just for vegetarians- there are dozens of recipes that incorporate power greens into dishes also featuring meat, pork, poultry and fish. This will be the most comprehensive, enlightening and informative book available in the greens category, with 150 recipes for the 15 most nutritious dark leafy greens- kale, escarole, mustard greens, Brussels sprouts, bok choy, collards, chard, napa cabbage, watercress, beet greens, broccoli rabe, spinach, arugula, cilantro, and parsley. SAMPLE RECIPES INCLUDE- Mushroom and Spinach Meatloaf with Red Wine Tomato Sauce, Ginger Beef with Bok Choy, Brussels Sprouts with Cranberry Beans, Broccoli Rabe and White Bean Bruschetta, Kale Salad with Pomegranates and Walnuts the author's favorite), Twofer Beets and Beet Greens, Green Gazpacho, Bok Choy and Broccoli Chicken Salad, and Pasta with Spinach and Pistachio Pesto."