Bobby Flay's Bold American Food

by Joan Schwartz and Bobby Flay

Book Overview

Trend-setting chef Bobby Flay has created a bold new style of cooking, inspired by southwestern flavours, which has turned his Bobby's Mesa Grill, into one of America's most talked-about restaurants.... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0446517240
• ISBN13: 9780446517249
• Release Date: May 1994
• Publisher: Grand Central Publishing
• Length: 224 Pages
• Weight: 2.95 lbs.
• Dimensions: 0.9" x 8.9" x 10.3"

Customer Reviews

Excellent!

The first cookbook by Chef Bobby Flay. Here is an wonderful book that shows what an excellent Southwestern-style chef he is. This book contains explanations to some of his ingredients, as well as techniques to use, when using an ingredient, for example, using yellow tomatoes versus red tomatoes. He, also, adds resources where you can find some of his hard-to-find ingredients. This is a definite plus, as a lot of the chiles are hard-to-find in my area, but so worth the effort, because once you assemble the recipe, it is SO delicious! You just can't believe it. I tried a few of these recipes on my husband, who has a distinct taste that is hard to please, to say the least, and he has loved each recipe I have made from this book. Favorites of ours are the Pan Seared New York Steak with Chipotle Butter, Caesar Salad with Red Chile Croutons and the Peach & Blueberry Cobbler! In addition to writing cookbooks, Bobby Flay hosts three television shows on the Food Network: "Food Nation with Bobby Flay", "Hot Off the Grill with Bobby Flay" and "Grillin' and Chillin'". "Food Nation" is a tour of the United States in the least likely spots, where Bobby Flay explores the cuisine of that area. Spots visited have been the Pennsylvania Dutch country, Kentucky, Nashville and Boston. "Hot Off the Grill" shows Bobby Flay assemble meals with some volunteers that may be like the more average at-home cook, showing me, how easy these dishes really are to prepare. "Grillin' and Chillin'" has only been on during barbecue season (that I have noticed), but shows Bobby Flay with Jack McDavid, a real southern cook. Together they barbecue huge spreads all on the grill! Bobby Flay also has his own line of spice and condiments. A wide assortment from dry rubs, drink mixes, infused oils and spice blends. These are available to purchase at his "Mesa Grill" web site: www.mesagrill.comAlso, he owns and works at two restaurants in New York City: "Mesa Grill" (Southwestern cuisine) and "Bolo" (Contemporary Spanish cuisine). I thoroughly enjoyed this cookbook and would highly recommend it!

One Of My Favorite Cookbooks!

I love the strong, vibrant flavors in Bobbie Flay's recipes, and this book is one of my well used favorites. As the Italian Food Host at BellaOnline I appreciate good food no matter what the nationality, and have found that almost every single recipe I have tried from this book was well worth repeating. Just thinking about the Red Chile-crusted Salmon Steaks with Smoked Yellow Pepper Sauce makes me want to run for the kichen, while the Chipotle Pork Tenderloin with Green Apple Sauce is a recipe I have made over and over again for company. Bobbie's tamale recipes have made my family life long fans of the Mexican tamale, although many of his tamale recipes have a contemporary twist to them. Many recipes call for a basic recipe that is topped with a glaze, salsa or sauce, and although it may seem like a lot of work, even a beginner cook could easily follow these recipes and get stellar reviews from family and friends. If you like bold, spicy flavors, you'll LOVE this book!

Bold and delicious.

This book is great. I love the recipe for avacado corn relish. The pictures in the book are wonderful and the recipies are easy to follow. Most recipies serve 6 but disappear quickly for our family of 4. If you are thinking of buying this book, do it.

watch "hot off the grill" to fill in the missing blanks

I read all the customer reviews in this column before i purchased this book and I was intimidated. I am not an experienced cook. I am writing to encourage other mediocre cooks to try this book out. It will change the way you cook forever. Here is some advice: 1)ignore the other reviews 2) Contact Kitchen/market in New York City They have a great mail order service and you can purchase all the hard to find ingredients 3) watch the TV show to fill in the gaps. You will learn what you need to know to make these recipes. Ignore the "het" flirting and joking and you will enjoy the show.Since I started making these recipes I often say to friends "I can not believe I made that dish".