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.
"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.