Customer Reviews

Bobby Flay's Bold American Food

5 star:		(12)
4 star:		(6)
3 star:		(1)
2 star:		(1)
1 star:		(1)

 

 

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.

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".

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!

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.

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. A wide assortment from dry rubs, drink mixes, infused oils and spice blends. These are available to purchase at his "Mesa Grill" web site: www.mesagrill.com

Also, he owns and works at two restaurants in New York City: "Mesa Grill" (Southwestern cuisine) and "Bolo" (Contemporary Spanish cuisine).

I thoroughly enjoyed this cookbook and would highly recommend it!

This is a beautiful cookbook! Starting with the high quality paper, continuning to the beautiful photos, and ending with Bobby Flays wonderful food. Many of the ingredients are not always easy to find, however, the recipe ideas in this book show why Flay is the master of southwest cuisine in his neck of the woods. This is the quality that we should all come to expect from cookbooks.

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.

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!)

I've been a fan of Bobby Flay's cooking shows on TV for a few years. He makes cooking a way to have fun and socialize while not taking away from the true art of cooking. So, after eyeing this book on the shelves for a few months, my sweet wife ordered it for me online.

This book is a winner! In it you'll find many fresh applications of the wonderful flavors of the southwest. For the most part, the recipes are straightforward and easy to follow. It's amazing how far you can go with just a few basic ingredients (Chile, corn, onion, garlic, etc.) In addition to learning lots of specific recipes, Bobby also gives you a great feeling for how to improvise and come up with your own bold creations. I just cooked my first few recipes from the book (New Mexico BBQ Salmon, chipotle buttered roasted corn), and they came out great!

P.S. As an extra bonus, the book is filled with lots of beautiful color photos of the dishes. It's all very artistic.

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.