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Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors Paperback – April 27, 2005
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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.
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Top Customer Reviews
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.
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.
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!
Most Recent Customer Reviews
It didn't have common everyday recipes. That's what I was looking for.Published 12 months ago by Ellie
I bought this book as a gift, so haven't used it myself. However, I'm a foodie and an avid home cook, so I appraised it carefully and critically before choosing it -- and I wish... Read morePublished on June 12, 2013 by Amazon Customer
The book is great, I love that he explains the flavors of all the herbs and seasonings as well. I love collecting cookbooks, especially for $0.01Published on May 22, 2013 by Alex Christensen
Another lovely addition to my kitchen library of Bobby Flay's terrific recipes. You just can't go wrong with this books. The man is a Iron Chef and for good reason. Read morePublished on March 31, 2013 by Schatzie
I confess, I'm a passionate Bobby Flay fan. But if I'd never heard of him, I would still LOVE this book. Read morePublished on February 1, 2011 by Mary K. Ruggiero
This is the first review I have ever written about anything. I puchased the Mesa Grill Cookbook being no stranger to southwest cooking. It's my specialaty. Read morePublished on October 2, 2009 by Lindsay Gilbert
Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavorsis a good cookbook to augment your collection. Read morePublished on September 25, 2009 by Lso
I got this cook book to hoping to find some great ideas for dinner and meals on the grill. After looking through the different recipes I was actually able to put together a great... Read morePublished on May 11, 2009 by Matthew W. Drinon