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Bobby Flay's Bold American Food Hardcover – May 31, 1994


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Frequently Bought Together

Bobby Flay's Bold American Food + Bobby Flay's From My Kitchen to Your Table + Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
Price for all three: $84.42

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Product Details

  • Hardcover: 224 pages
  • Publisher: Grand Central Publishing; 1ST edition (May 31, 1994)
  • Language: English
  • ISBN-10: 0446517240
  • ISBN-13: 978-0446517249
  • Product Dimensions: 0.9 x 8.9 x 10.2 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #167,191 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

The award-winning, chef, restaurateur and cofounder of New York City's Mesa Grill, Bobby Flay, pulls the best and most innovative recipes from his southwestern kitchen for his first book, Bobby Flay's Bold American Food. Herbs and spices dominate his offerings--red pepper-encrusted tuna steak and cilantro pesto quesadilla are just a few examples. While discussing kitchen equipment, techniques and ingredients, Flay promotes full-bodied sauces and makes exciting menu suggestions, all in celebration of the southwest's animated dishes and distinct flavors. The book won the 1995 Julia Child Cookbook Award for Design.

From Publishers Weekly

Flay, an award-winning chef, restaurateur and cofounder of New York City's excellent, three-year-old Mesa Grill, here dips into the Mesa's Southwestern kitchen to withdraw what's best and innovative. The book's look reflects the sleek panache of the eatery: your eyes glide by big blocks of color and through a playful spaciousness. And Flay's signature boldness is fulfilled, too, in matters culinary. Herbs and spices dominate: pepper, as in red pepper-encrusted tuna steak or jalapeno preserves; cilantro (e.g., shrimp and cilantro pesto quesadilla); garlic; cumin; and basil, to name a few. Flay surveys equipment, techniques and ingredients, makes menu suggestions and in general celebrates the grill and sauces. His powerful flavors and robust imagination infuse the regional corner he has chosen. Collaborator Schwartz is a New York-based editor and food writer. Author tour.
Copyright 1994 Reed Business Information, Inc.

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Customer Reviews

For the most part, the recipes are straightforward and easy to follow.
"greenstar320"
I highly recommend this book to anyone who likes to cook or anyone who wants to be bold!
Jennifer Winger
The pictures in the book are wonderful and the recipies are easy to follow.
Jennifer

Most Helpful Customer Reviews

91 of 95 people found the following review helpful By Coleman Mark on October 10, 1999
Format: Hardcover
I am a huge fan of Bobby Flay and of his restaurants -- Mesa Grill and the underrated Bolo. This book passes on the flavor and flair of those restaurants well. The recipes in this cookbook are fantastic, and every meal you make is guaranteed to be outstanding. But there are two BIG problems.
First, many of the ingredients can be difficult to find, particularly if you don't live in an urban area. And substituting doesn't do the trick. Second, many of the recipes are exceedingly complicated and time-consuming. More than once, I've spent 8 or 10 hours preparing a full meal (not including shopping time, which often involves several stores).
So as long as you have access to the relevant range of ingredients, and you have several hours to invest in making an amazing meal (or the expertise of a Bobby Flay in the kitchen!), this is a terrific cookbook. Otherwise, you might want to look for something a bit more basic.
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20 of 22 people found the following review helpful By A Customer on May 6, 2000
Format: Hardcover
I read all the customer reviews in this column before i purchased this book and I was intimidated. I am not an experienced cook. I am writing to encourage other mediocre cooks to try this book out. It will change the way you cook forever. Here is some advice: 1)ignore the other reviews 2) Contact Kitchen/market in New York City They have a great mail order service and you can purchase all the hard to find ingredients 3) watch the TV show to fill in the gaps. You will learn what you need to know to make these recipes. Ignore the "het" flirting and joking and you will enjoy the show.
Since I started making these recipes I often say to friends "I can not believe I made that dish".
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18 of 20 people found the following review helpful By Deb Mele on November 13, 2000
Format: Hardcover
I love the strong, vibrant flavors in Bobbie Flay's recipes, and this book is one of my well used favorites. As the Italian Food Host at BellaOnline I appreciate good food no matter what the nationality, and have found that almost every single recipe I have tried from this book was well worth repeating. Just thinking about the Red Chile-crusted Salmon Steaks with Smoked Yellow Pepper Sauce makes me want to run for the kichen, while the Chipotle Pork Tenderloin with Green Apple Sauce is a recipe I have made over and over again for company. Bobbie's tamale recipes have made my family life long fans of the Mexican tamale, although many of his tamale recipes have a contemporary twist to them. Many recipes call for a basic recipe that is topped with a glaze, salsa or sauce, and although it may seem like a lot of work, even a beginner cook could easily follow these recipes and get stellar reviews from family and friends. If you like bold, spicy flavors, you'll LOVE this book!
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13 of 15 people found the following review helpful By Jennifer A. Wickes on June 7, 2001
Format: Hardcover
The first cookbook by Chef Bobby Flay. Here is an wonderful book that shows what an excellent Southwestern-style chef he is.
This book contains explanations to some of his ingredients, as well as techniques to use, when using an ingredient, for example, using yellow tomatoes versus red tomatoes. He, also, adds resources where you can find some of his hard-to-find ingredients. This is a definite plus, as a lot of the chiles are hard-to-find in my area, but so worth the effort, because once you assemble the recipe, it is SO delicious! You just can't believe it.
I tried a few of these recipes on my husband, who has a distinct taste that is hard to please, to say the least, and he has loved each recipe I have made from this book. Favorites of ours are the Pan Seared New York Steak with Chipotle Butter, Caesar Salad with Red Chile Croutons and the Peach & Blueberry Cobbler!
In addition to writing cookbooks, Bobby Flay hosts three television shows on the Food Network: "Food Nation with Bobby Flay", "Hot Off the Grill with Bobby Flay" and "Grillin' and Chillin'".
"Food Nation" is a tour of the United States in the least likely spots, where Bobby Flay explores the cuisine of that area. Spots visited have been the Pennsylvania Dutch country, Kentucky, Nashville and Boston.
"Hot Off the Grill" shows Bobby Flay assemble meals with some volunteers that may be like the more average at-home cook, showing me, how easy these dishes really are to prepare.
"Grillin' and Chillin'" has only been on during barbecue season (that I have noticed), but shows Bobby Flay with Jack McDavid, a real southern cook. Together they barbecue huge spreads all on the grill!
Bobby Flay also has his own line of spice and condiments.
Read more ›
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11 of 13 people found the following review helpful By Brenda J. Lanza on January 28, 2000
Format: Hardcover
with recipes from this book. But be prepared to spend most of the day in the kitchen. Bobby's recipes are delicious and the dishes turn out beautiful. They are time-consuming, definitely not week night meals, but are worth the work. The photography and presentation are also great in this book.
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5 of 5 people found the following review helpful By Jennifer on September 18, 2000
Format: Hardcover
This book is great. I love the recipe for avacado corn relish. The pictures in the book are wonderful and the recipies are easy to follow. Most recipies serve 6 but disappear quickly for our family of 4. If you are thinking of buying this book, do it.
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12 of 15 people found the following review helpful By A Customer on May 14, 1999
Format: Hardcover
Once I started cooking with Bobby Flay, I put all my other cookbooks away. There's nothing one can't do with this fabulous book. The dishes come together so well because of the great variety in the ingredients. While some of the dishes seem complicated, involving lots of prep work, that really is a part of the fun! Great for a group to share in!( The cornmeal coated calamari and spicy dipping sauce, WOW!)
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