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Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors Paperback – April 27, 2005

4.2 out of 5 stars 20 customer reviews

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Editorial Reviews

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 --This text refers to an out of print or unavailable edition of this title.

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 --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 256 pages
  • Publisher: Hachette Books (April 27, 2005)
  • Language: English
  • ISBN-10: 1401308252
  • ISBN-13: 978-1401308254
  • Product Dimensions: 8 x 0.8 x 10 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #748,941 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By rodboomboom HALL OF FAMEVINE VOICE on January 16, 2002
Format: Hardcover Verified Purchase
Flay is really good at combining flavors in great, unique combinations, e.g. Lemon Sweet Potatoes. Here in this his new cookbook he takes regional American recipes and spices them up with his normal approach, Southwestern/Spanish influence.
Great dishes in here, including: Roasted Cauliflower and Lobster Soup with Crushed Almonds, Carmelized Apple Salad with Maytag Blue, Black Walnuts and Spicy Orange Vingarette, Crab Cocktail with Avocado, Coconut, Fresh Chiles and Lime, Sixteen Spice Rubbed Squab with Aged Goat Cheese, White Chicory and Wild Mushrooms, Fresh Fig-Blackberry Shortcake with Maple Whipped Cream, and Toasted Coconut Custard Pie with a Brulee Crust.
These are bright, fresh flavored recipes that will stretch many a cook's reportoire of recipes. It spans cusisines and geographical regions, providing a unique collection. Well done book with wide format, great color photos along with Sources and well done Index.
Don't try this if you're looking for simple dishes. But if interested in stretching and expanding your cooking horizons, this is defintely a book for you to try out. You'll be delighted with the results. Your best yet Bobby.
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By A Customer on April 18, 2002
Format: Hardcover
I have read all of Bobby Flay's cookbooks and made several of the recipes. This is my favorite cookbook. It is so much fun to read and the recipes are so incredibly varied. The recipes are presented well: clearer and more organized than his previous volumes. Julia Moskin, co-author, may be the new ingredient that makes this cookbook so special
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Format: Hardcover
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.
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Format: Hardcover
Bobby Flay, owner of Mesa Grill and Bolo - along with numerous shows on the Food Network, has published his latest cookbook, "Bobby Flay Cooks American." This collection of regional recipes from his travels across the country is a wonderful way to experience new tastes, new combinations with a little bit of the down home flavor. I love Bobby's use of fresh ingredients and being from the Midwest, it allows me to expand my horizon's with new variables.
A few of my favs are : Mesa Grill's Pumpkin Soup with Cinnamon Cream and Toasted Pumpkin Seeds, Shrimp and Avocado Salad with Roasted Chayote, and Pressed BBQ Rueben Sandwich with Homemade Spicy Pickles.
Bobby's unique (New York) gourmet palate expands into this down-home and Mexican adventure with great excitement and enthusiasm. You can clearly see why he enjoys this type of food. I have been a fan of Bobby's for years and really enjoyed this new book. I found it a bit more user friendly than some of his other's and find myself really enjoying the recipes and little intro's about this history of the dish. This one is a hit!
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By A Customer on December 28, 2001
Format: Hardcover
I like a cookbook that I can use, not one full of esoteric ingredients and recipes with many steps that are many pages long. This book captures the best of both worlds - short, simple (if you're kind of a foodie)recipes that bring glory to regular ingredients. Not another American food goes uptown book, this book keeps the cooking down on the farm, but modifies and combines American ingredients to achieve new and flavorful dishes.
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Format: Hardcover Verified Purchase
I have almost all of his books and even met him once driving him to the airport. This book is just another typical bobby flay group of recipes. His wizardry with bold flavors and spicy style makes all his recipes a must if you like to dazzle the tongue. You will need to bolster your pantry with ingredients to do alot of his recipes but it is worth it. You can change this or that here and there and you should while keeping with the style. You can do this with all his books. I never liked using a gas grill due to lack of flavor and we part there but his usage of bold flavors overcomes that. I asked him about a kamado grill i use and all he said was that some people are very attached to that grill or words to that effect. It baffled me as to why he didnt use one. Then i saw he started to on another show. Flay is truly gifted in his use of spices and ingredients and it is worth while to expand your pantry and try the recipes and experiment. I know this is a general comment not a specific one but i just bought several of his books at one time and i am going through them now. I can tell by reading the recipes and gleaning from his style where he is at. If you like boldly flavored food to make the palate sing buy his books. Iam currently doing a recipe for smoked brisket and sauce. His recipe was for a six pound brisket mine is fourteen. So i am using tips from a different book on making the brisket but using his rub and sauce. The rub worked well. I am doing the sauce today as i was short one ingredient i didnt want to sustitute. His rub called for chile de arbol a hot pepper but even though i had them in whole dried form, i decided to try african bird chile another hot pepper. It came out great.Read more ›
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