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Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors Hardcover – September 20, 2011


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Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors + Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen + Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge
Price for all three: $71.44

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Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter (September 20, 2011)
  • Language: English
  • ISBN-10: 0307461386
  • ISBN-13: 978-0307461384
  • Product Dimensions: 8.3 x 0.9 x 10.3 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #192,975 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe: Sweet Potato Gratin

Definitely decadent, this sweet potato gratin is destined to become a do-or-die part of your family's holiday spread. Cinnamon, clove, and nutmeg perfume the cream with their warm flavors and seep their rich taste of fall into each layer. A mandoline makes quick work of slicing the potatoes and is worth the investment for the time it will save you in prep work. Don't forget to remove the cover for the last portion of baking time--the browned and bubbling crust is not to be missed.

Yield 8 servings

  • 2 cups heavy cream
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4teaspoon freshly grated nutmeg
  • 4 medium sweet potatoes, peeled and sliced 1⁄8 inch thick on a mandoline
  • Kosher salt and freshly ground black pepper
  1. Preheat the oven to 375°F.
  2. Whisk together the cream, cinnamon, cloves, and nutmeg until smooth.
  3. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
  4. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.

Review

“king of deep, rich flavors”
-- Publisher's Weekly 

Customer Reviews

I am a big fan of Bobby Flay's cook books.
Graves
Many cookbooks boast great pictures and commentary, but lack in recipes that the average person would enjoy making.
Kassiah Faul
Beautiful pictures and easy to follow recipes.
debz

Most Helpful Customer Reviews

32 of 35 people found the following review helpful By Alison's VINE VOICE on September 29, 2011
Format: Hardcover
When you can't get to Bobby Flay's Bar Americain, let Bar Americain come to you!

There is something about Bobby Flay that I find captivating. I met him in person at the Borgata in Atlantic City about 5 years ago at a Women in Wine event, and he's just got the "it" factor that celebrities have. I could have talked to him for hours.

Aside from his persona, the man can cook! I have had the pleasure of eating at both his Bar Americain restaurant in Connecticut as well as the location in New York City. Actually, the last time I was in the city with my husband, we stopped in. We know what we're getting when we go there - the food is familiar with a twist, it's consistently good, and the atmosphere is elegant without being stuffy, and that's a comfort we enjoy after a busy day.

If you go to the Bar Americain website and take a look at the menu, you are looking at the contents for the cookbook. The cookbook leaves nothing off the menu, from your cocktails to dessert. Anything that I have ordered, and wished I could make at home - hello pizza! - is in Bobby Flay's Bar Americain cookbook. Chef Bobby Flay takes traditional American cuisine and puts his own spin on it.

A few of my personal favorites include: Chopped Apple Salad with Toasted Walnut, Vidalia Onion Soup, Hot Potato Chips with Blue Cheese Sauce and the Oven Baked Pizza. These appetizers are worth the time and effort, and can be made into a meal all on their own. I haven't even gotten to the entrees or sides!

There are a few recipes that will definitely be joining my Thanksgiving table this year: Pumpkin Soup with cranberry-maple creme fraiche and the Roasted Brussel Sprouts.
Read more ›
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13 of 13 people found the following review helpful By Kassiah Faul on September 30, 2011
Format: Hardcover
Reading Bobby Flay's Bar Americain Cookbook gave me the feeling of sitting down with Bobby Flay himself and going over his favorite things to cook. It's personable and fun, with recipes that range from simple to sophisticated.

First of all, regardless of whether it's a shot of a cocktail or Bourbon Praline Profiteroles with Toffee Sauce, the pictures are stunning. The recipes are amazing and cover a wide variety of tastes and interests. Simple recipes and tips, like how to make a Simple Syrup and the kitchen essentials every American pantry should have, were included, and I appreciated that.

I especially enjoyed the appetizer section, which offered great recipes of some of my favorites, with neat twists on serving ideas and variations on them. The Chicken Cutlet recipe was amazing, and even my kids enjoyed the Roasted Brussels Sprouts.

I loved the pictures of Bobby throughout as well as the commentary and bits of information that he gives with most of the recipes. Many cookbooks boast great pictures and commentary, but lack in recipes that the average person would enjoy making. Some cookbooks have great recipes, but too few visual representations to be appealing. The Bar Americain Cookbook is the perfect balance of beautiful photography, great personality, and good food. A must have for any cook.
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9 of 10 people found the following review helpful By C. Munson on October 31, 2011
Format: Hardcover Verified Purchase
If you have been cooking for a while and need to elevate your cooking, this cookbook will help! I have had this cookbook only a short time - last night for dinner I made Shrimp and Grits, and Pumpkin Bread Pudding for company. I made Kentucky 95 as a cocktail.
Everyone was super impressed, the flavors were nothing short of awesome. Everyone wanted second and thirds.
These recipes are not for the beginner or novice cook. These are also not for everyday weeknight cooking. It took me 4 hours total to get the above meal on the table - some of that time was peeling shrimp. For the bread pudding, you have to make the pumpkin bread, toast the cubes, makes the caramel apple sauce, let the custard soak into the bread cubes, etc.
The flavors are spot on. My plan is to try a recipe or two every couple of weeks on the weekend. I would say make sure you read the recipes several times before you start cooking so you don't forgot anything and plan your time. Pour a glass of wine (or Bourbon which BF likes!) and some nice music, and get into your kitchen for some awesome food!
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5 of 5 people found the following review helpful By Graves VINE VOICE on January 10, 2012
Format: Hardcover
I am a big fan of Bobby Flay's cook books. I can say I've never had a bad recipe from them and they are a great standard in my kitchen library so it was no surprise when I had his latest book under my Xmas tree. OK two under the tree was a surprise but I'll leave that to my relatives to sort out. They know a well loved cook book in my kitchen is stained.

Glossy and about the same size as his other books this is the house book for `Bar Americain,' Flay's newest Manhattan restaurant and it has his usual collection of grilled meats, veggies and desserts all looking very good and fun to try. Fan's of Flay's other books though, will notice a subtle difference. Most of this is less the BBQ fair or Tex/Mex themed of his earlier books and projects more of a sophistication. Bar Americain is Flay's idea of a European bistro, working with American tastes and flavors. It is no more or less complex than his earlier cook books, but it relies more on a kitchen and less on a BBQ station.

One can ask, with justification, just how many ways can you possibly write about grilling, and broiling meat but Flay comes through with surprisingly tasty new themes. Veering away from his usual fruit themed toppings to more serious sauces. One prepared for a wonderful ongeltte cut has also done double duty as the left over's went to enhance another book's duck and drizzled on another meal's fajitas.

To look at the book has a large number of color pictures give ideas of what it's supposed to look like. Ingredients are all laid out and directions are straight forward. All that makes it a very good cook book. Add to it Flay's record and it has every sign of being an amazing cook book, for that only time will tell. But for me, the copy I kept for use is already splattered and stained and marked up from use.
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More About the Author

Bobby Flay is one of the most beloved -- and famous -- chefs in America. He is the food correspondent for CBS's The Early Show, appearing biweekly to report on food and cooking across America. In addition to his highly rated prime-time Food Network show Boy Meets Grill, his newest show, BBQ America with Bobby Flay, debuted in the summer of 2004. He is the chef-co-owner of two celebrated New York City restaurants, Mesa Grill and Bolo, which recently received a three-star rating from The New York Times, and is opening Mesa Grill Las Vegas in the summer of 2004. This is his fifth book.