Byron Cooking and Eating - Steven Snow new hardcover cookbook

BYRON

Cooking and Eating

by Steven Snow

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Superb new hardcover book with dustjacket. 256 pages with stunning 'I wish I was in Byron right now' photos by Brett Boardman.

Byron: Cooking and Eating is a lavish book about the food and lifestyle of the iconic Australian coastal town, Byron Bay, as seen through the eyes of one of its favourite chefs and inhabitants. Join Steven Snow as he immerses himself in Byron’s relaxed way of life – whether he’s chilling out with friends at home at Possum Creek, or lazing in the grass with a beach-side picnic. Steven has drawn inspiration from his extensive travels to create food that is nutritious and fresh and in Byron, he presents all of his signature recipes, as well as the more casual fare that he whips up at home for friends and family.

Byron captures the very best recipes of local resident and chef, Steven Snow. From sophisticated restaurant fare to homestyle food and relaxed picnic ideas, Steven shares his enthusiasm for fresh local seafood, organic produce and the laidback lifestyle that is unique to Byron. With superb photography by Brett Boardman, you will be inspired by the colour and beauty of Steven's food and his favourite place.

Against the backdrop of Byron Bay and the far north coast of New South Wales, Steven Snow, chef and owner of the award-winning seafood restaurant Fins, shares his flavours, an unforgettable blend of Portuguese, Asian and, of course, local Byron influence. He also offers a unique insight into the challenges of running a fine-dining regional restaurant in one of the most pristine and sought-after destinations on the tourist map of Australia, including how to deal with guests running around naked in your restaurant and what to do when snakes, sandflies, rats and mangoes impinge on the dining experience.

Includes a chapter of vegetarian recipes. All recipes are in metric, imperial and cup and spoon measurements.

About the author

Steven Snow has been sharing his expertise and passion for seafood at his award-winning restaurant, Fins, since the doors first opened at Brunswick Heads in 1992. Following a move to the iconic Beach Hotel in Byron Bay, the reputation of the restaurant, and the man behind it, continued to grow. Now located at Salt Village in Kingscliff, Steven cooks at Fins, travels the world as a guest chef, and writes for newspapers and magazines, sharing his knowledge and enthusiasm for food, pinot noir, surfing, yoga and meditation. Steven lives at Possum Creek, New South Wales. Byron is his first book.

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Byron: Cooking and Eating by Steven Snow