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Although grilling is often synonymous with red meat, roaring flames and testosterone, Flay, star of the Food Network's Boy Meets Grill (and author of the book of the same name), shows that there is a sensitive, more elegant side of grilling. The CBS Early Show's food correspondent presents an array of impressive dishes made for grilling, from the sweet and sour Brick-Grilled Baby Squid with Tamarind-Mint Dressing to Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts. Many of Flay's recipes feature international flavors, and he seems to have a knack for fish, shellfish and poultry. That doesn't mean, however, that the native New Yorker doesn't enjoy a hunk of beef grilled to perfection every once in a while. For those cravings, Flay offers the Pressed Cuban-Style Burger, an amalgam of "a big, fat burger oozing melted cheese and pickles" and "a big, fat Cuban sandwich oozing melted cheese and pickles," or Grilled Ribeye Steak with Cilantro-Garlic Butter, which has a "straightforward flavor punch." Flay gives a copious introduction to every recipe and often cross-references techniques (which he reviews at the book's outset) and offers suggestions for accompaniments (for example, if you're serving the divinely simple Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro, prepare grilled corn on the cob and avocado salad as sides). Most of Flay's salads, dips, pizzas and quesadillas, as well as the main dishes, are uncomplicated and draw on fresh ingredients, and novices should have no trouble following his easygoing instructions. Color and b&w photos.
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The irrepressible Flay teams with noted food writer Moskin in another of his cookbooks on the art of grilling. Flay personifies the urban griller. He uses top-quality ingredients from a vast array of ethnic cuisines to produce a panoply of flavors favored by contemporary palates. Guacamole gets a kick from the addition of grilled corn kernels. Quesadillas go over the top with a garnish of fresh thyme-scented salsa, three cheeses inside, and a dollop of ricotta on top. Grilled potatoes make a novel potato salad, especially when dressed with blue cheese. Cedar planks, so popular for grilling salmon, serve equally well for grilling lobster, which is then accompanied with roasted corn and chipotle pepper salsa. Flay's compulsion to tinker extends even to a classic sandwich, the BLT, and he adapts it for grilling by using green tomatoes and a bit of goat cheese. Flay's television shows and his fertile imagination for the pairing of smoky and sweet ingredients make this a sought-after title. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Typical Bobby Flat. Great grilling recipes! Could have wished for a few more chicken recipes but you can't have everything! Really great cookbook!Published 2 months ago by newbee
I got it for a wedding gift but my husband loved it so much we kept it. No time to order another. Will definitely get more of Mr Flay's books!Published 12 months ago by Kathryn H. Foster
I love buying used cookbooks and the condition of this one was exactly as advertised. If you are a Bobby Flay fan - you can't go wrong with this one.Published 22 months ago by RBCK
Excellent ideas with clear instructions. This should be the Great Food and Good Times Book. The only bad thing about it was that Food Network had anything to do with it.Published on July 13, 2013 by Kitty