Product Description

Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.

Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.

Bobby knows how you shop and cook and knows you think “I want burgers tonight”–not “I want to do a main course on the grill.” As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.

A truly comprehensive grill guide, Bobby Flay’s Grill It! also includes:

    * Bobby’s take on charcoal versus gas grills (and how to pick one whatever your preference and budget)
    * A list of indispensable grilling tools
    * A guide to stocking the perfect grill pantry
    * A resource guide for high-quality ingredients, supplies, and accessories

Simply put, Bobby Flay’s Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right.

Product Details

• Amazon Sales Rank: #1305 in Books
• Brand: Random House
• Published on: 2008-04-29
• Released on: 2008-04-29
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 288 pages

Features

• ISBN13: 9780307351425
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
This is the fourth cookbook by Flay dedicated solely to grilling, and over the years he has hosted four different cooking shows also focused on the art of placing meat and veggies upon a backyard flame. So one might excuse the author for having run out of arresting titles (à la, Boy Meets Grill) and for resorting to alphabetical order as a means of structuring his chapters. But what is truly surprising is his sudden and marked lack of preference for cooking with gas instead of charcoal. He then backs up his newfound indifference by never stating which grill might work best for any of these 150 recipes. However, Flay is still the sultan of sauce and the ruler of rub. He creates a Fig–Cabernet Vinegar Glaze for a filet mignon. In the seafood realm, grilled salmon is paired with a Honey-Mustard-Mint Sauce. Vegetarian offerings include Grilled Cremini Mushroom, Fontina, and Arugula Pressed Tacos. And a chapter on fruit provides mouthwatering desserts like Grilled Nectarines with Maple Crème Fraîche. If Flay has less to say than before, he at least does so with a healthy amount of seasoning. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
Another spring, another grilling cookbook from celebrity chef and TV star Flay. As in Bobby Flay’s Boy Meets Grill (1999) and Bobby Flay’s Boy Gets Grill (2004), the consummate urban griller likes to jazz up standard fare with snazzy glazes and marinades (yesterday’s mango chutney giving way here to such fashion-forward concoctions as “Fig-Cabernet Vinegar Glaze”). But along with the fancy stuff, there’s a back-to-basics theme this time; each chapter (divided by type of food to be grilled, from asparagus through white fish) begins with advice and a no-frills recipe for “perfectly grilling” each item. Following that come recipes for sprucing up the perfectly grilled item with seasonings, sauces, and side dishes. Most part-time grillers will profit from the basics, but the real highlight this time may be the creative vegetable and fruit dishes (grilled asparagus panzanella, for example, or grilled apricots with Greek yogurt, warm honey, and toasted walnuts). Fire up the grill, invite your softball buddies over, and start slinging . . . grilled apricots? Well, maybe not, but they sure sound great. --Bill Ott

About the Author
BOBBY FLAY opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative southwestern cuisine. The restaurant continues to get high marks in the Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar’s Palace Las Vegas and Mesa Grill Bahamas. He opened Bolo in 1993, Bar Americain in 2005, and Bobby Flay Steak in 2006. In addition to his restaurants, Bobby is the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on the Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series and Throwdown with Bobby Flay. This is his eighth book.
His website is www.bobbyflay.com.

STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1997. She is a graduate of the French Culinary Institute and lives in New York City.

SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.

Customer Reviews

Grilling based on Shopping
Flay realizes that much of the time, we don't have a specific recipe plan with us when shopping, but go and find what looks good or what we crave. So, he provides grilling recipes based on what we bring home.

The collection therefore is based on ingredient. One finds number of recipes on this ingredient, e.g. fish, veggies, etc.

This is nice collection of quality and creativity of this popular TV and restuaranter's deserved reputation of being one who likes some heat and spice, but always balanced and exciting food.

For example, with fish one finds delightful Scallops dish which can serve as appetizer, or main courseL Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto. There is also Grilled Scallops with citrus-giner Sauce and Rice Noodle Salad. I truly like some of the ingredients, such as lobster, mushrooms and eggplant, and the recipes are just well done and wide variety to choose from.

This concept fits my life well, as like to go shopping and find what looks best that day or my interest is perked, and then see what I can find in recipe collection and match with what I have on hand. This is the concept of this work, and it works well.

Bobby is grill meister and one of the best. This is excellent addition to his growing offerings. Well done four color photos and excellent helps along the way. Wish he would have included some wine suggests as well as drink ideas, as he is very adept at this.

YUM!
Wow, this is a fantastic cookbook! I'm made several recipes already and they were all delicious...even my toddler ate the pork tenderloin which he always avoids!

I also like how it's organized. Rather than organizing by appetizer, main dish etc, it's organized by food - such as corn, mushrooms, pork, chicken and more. Each chapter starts with the perfect way to grill that particular food, then follows with recipes using that main ingredient.

I highly recommend this book!

Happy grilling with Bobby Flay!
Bobby Flay's "Grill It!" is a nice cookbook for those of us who enjoy firing up our grills. Charcoal or gas grill? Flay accepts both and gives some hints about each. He notes at the outset that (Page vi): "Firing up the grill makes every night dinners with family or simple get-togethers with friends feel like a party or some sort of celebration." The early part of the book discusses fundamentals--direct versus indirect heat and when to use each, how to determine how hot the grill is, testing for doneness, needed gear to grill, what should be in your pantry and refrigerator. Finally, he emphasizes going to a local market/store, picking up what food seems freshest and most interesting, and going from there.

But the heart of the book is the recipes. He divides these up into types of food--vegetables, chicken, beef, seafood, etc.

At the outset, he discusses grilling veggies. I have tried one of these already--asparagus wrapped in prosciutto. Straightforward ingredients--asparagus, prosciutto, mint, parsley, garlic, etc. Grill the asparagus, after tossing it with oil and seasoning with salt and pepper. Grill until crisp-tender. Then wrap in prosciutto (8 or so stalks at a time) with the other blended ingredients. Yummy! A fine side dish for a meal.

Beef? He begins with describing how to grill steak perfectly, the base recipe, so to speak. Then, he provides variations, such as creating sauces such as horseradish or balsamic-rosemary sauces. I spent my days in graduate school in Buffalo, New York, so I was especially intrigued by his "Spicy Buffalo style burger with celery-carrot slaw and blue cheese dressing." That is, he reinvents Buffalo chicken wings as a grilled burger. I haven't tried this yet, but I sure am interested in experimenting with this when I get the chance.

In the section on chicken, he begins, once more, with a base recipe, "Perfectly grilled chicken breast." After this, a series of variations on the base recipe or other recipes entirely. What about "Apple-ginger glazed chicken"? "Sweet and sour grilled chicken"?

And on it goes. Sections on grilling pork, corn, fruit, lamb, shrimp, scallops, tuna, and so on.

As I can tell from the front material, Flay has written other grilling books. I don't know if any recipes are repeated here or not. But I can say that this set of recipes looks pretty tempting. And the few grilled dishes that I have tried thus far have not disappointed.