Product Description

The bestselling author of Boy Meets Grill now provides recipes inspired by great flavours. Bursting with mouthwatering, colour photos and packed with 150 original and tantalizing recipes, Flays latest cookbook reflects his passion for bold, exciting food, and his own preference for sophisticated dishes that dont take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for:

Product Details

• Amazon Sales Rank: #916986 in Books
• Published on: 2001-09-30
• Format: Bargain Price
• Number of items: 1
• Binding: Hardcover
• 240 pages

Amazon.com Review
In his previous books Bold American Food and Boy Meets Grill, among others, chef and Food Network favorite Bobby Flay tempts readers with excitingly flavored food. Bobby Flay Cooks American, written with Julia Moskin, furthers the culinary cause with 125 new recipes. Though the recipes often require a kitchen commitment, they're easy enough to do at home. Cooks willing to take the plunge will please those they feed with enticing food.

In chapters that cover courses and dish types from soups and chowders through salads, entrees, sides, and desserts, Flay presents his "new American regional" cooking. Standouts among these include Baby Back Ribs with Mustard Molasses Barbecue Sauce and Fulton Fish Market Cioppino. Brunch dishes, sandwiches, and tacos also receive their due with recipes like Little Havana-Style Cuban Sandwiches, while corn, pasta, and rice are represented by the likes of Crawfish Lasagna and Spanish Red Rice with Roasted Salt-and-Pepper Shrimp. "For the first time I've included menus with recipes for my two favorite holidays," says Flay, presenting Thanksgiving and Fourth of July dishes such as his Roast Turkey with Pomegranate-Black Pepper Glaze and Fresh Sage-Smoked Chile Gravy and Slow-Barbecued Texas Brisket with Bourbon Barbecue Sauce. Desserts, such as Warm Coconut-Filled Chocolate Cakes and Maple Custard with Gingersnaps, round out the repertoire. Illustrated with color photos and containing technique information, the book makes an enticing addition to Flay's culinary Americana. --Arthur Boehm

Review
". . . highly personal. . . . His food is flavorful and fun to eat. The boy and the grill are well matched." -- William Rice, Chicago Tribune Magazine

"Celebrity chef Bobby Flay's new book, Boy Meets Grill, is becoming a barbecue bible . . ." -- Meredith Berkman, New York Post

"His multitude of fans drool over his spiced-up cookbooks. . . And they flock to his New York restaurants." -- Jerry Shriver, USA Today

About the Author
Bobby Flay is the owner of the Mesa Grill and Bolo restaurants in New York City; the star of two cable cooking shows, Food Nation and Hot off the Grill; is the food correspondent for The Early Show on CBS; and is the author of three previous cookbooks, Boy Meets Grill, From My Kitchen to Your Table, and Bold American Food. He lives in New York City. Julia Moskin has co-authored with Chicago chefs Gale Gand and Rick Tramonto, American Brasserie: Butter Sugar Flour Eggs; and with Rafael Palomino, Bistro Latino. She has contributed to New York, Saveur, and Metropolitan Home magazines. She lives in New York City.

Customer Reviews

Great recipes, needed double-checking
Mr. Flay has some great recipes in here. The combination of ingredients sure makes some delicious food. I've done a handful of these, however, and it seems to me the translation from his mind to the page resulted in some odd results.

We made Steak Frites with Blue Cheese sauce. There was enough resulting Blue Cheese sauce to accompany a dozen steaks, let alone four. I made his candied mango butter (serving size in the book: 4) and halved the recipe for two and have over half of it left. One recipe calls for Shrimp stock - six cups. The recipe for Shrimp stock shows it makes FIVE cups. COME ON! By the bye, who has 3 POUNDS of shrimp shells around for this?

Perhaps I'm too amateur but do keep a close eye on these recipes. I followed many unquestionably and had some gripes.

Great , esay-to-follow Recipes
My wife got me hooked on Iron Chef last year, and since then we have both become fans of Bobby Flay.

I purchased this book about 2 months ago, so that I could do more in the kitchen. I'm willing to try, but I need an instruction manual when it comes to cooking. So far, I have tried a fair number of the recipes, including: catfish, crawfish lasagna, pumpkin soup, crab & salmon cakes, reuban sandwhiches, Cubans, white corn porridge with wild mushrooms, spice-rubbed ribeyes, apple & blackberry cobbler and the apple pie. All have turned out very well, and I have made several of the dishes multiple times.

Bobby Flay explains many things that I would not otherwise have known how to do; such as roasting peppers. This may be simple to most of you, but I appreciate the help. Also, his descriptions of the different types of peppers was very helpful as a guide.

I only have two minor complaints, more like suggestions. First, it would be nice to have pictures of all the recipes. Most in fact do have photos, but I am a visual person and it would help me if all the recipes had even a small picture associated with them. Second, I would like to see the directions for some of the garnishes in the photos and the plating" techniques / directions. As I noted, these are minor suggestions, and I may be one of the few people who would appreciate them.

All-in-all a great cookbook. There is plenty in here to keep you busy, and the food is fantastic.

How Well Tested Are These Recipes?
OK, I'll admit to making only one of the recipes in this book, Sweet Potato-Chicken Hash with Poached Eggs and Green Chile Hollandaise Sauce (p. 32). You are supposed to make patties out of the hash, but the ingredients don't stick together well enough to form patties. The principal binding ingredient seems to be one tablespoon of honey and I actually increased that to three tablespoons on my second try of this dish. I thought it enhanced the taste without over sweetening, but it didn't help the patty hold together. So I tried frying the hash loose and serving it in serving-sized ramekins with the poached and Hollandaise sauce on top. I also tried roasting the hash in the ramekins. Both tasted OK, but neither has the look or consistency this recipe is supposed to be all about. The recipe involves a fair amount of work, so the lack of reliable results was frustrating.

Nothing bugs me more than recipes that don't work as advertised, but it's possible that there was some variable, unforeseen by the author, that messed it up, such as moistness of the ground meet, the consistency of the brand of honey, or whatever. If anyone has any better luck with this particular recipe, please put that info in a review. In the meantime, I question whether Bobby or his people adequately tested all of the the recipes exactly as written. Many of the dishes have no accompanying photos, which might also raise a red flag about testing.