Customer Reviews

Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes

5 star:		(24)
4 star:		(7)
3 star:		(2)
2 star:		(3)
1 star:		(4)

 

 

Bobby Flay really puts together a great cookbook this time out with all of his grill favorites. As usual with Flay, the recipes are easy to follow, and really maximizes the use of common kitchen ingredients.

What I found most impressive is that Flay keeps it simple with hamburgers, pizzas (yes pizza on the grill), chicken, and seafood recipes that anyone can make. Sometimes some extra effort is needed to create the homemade sauces, but its worth it in the end. Of particular interest to me was the way he uses various fruits and fruit juices in the dish.

The instructions are quite clear and he covers many basic questions about the grill. If you never tried any of Bobby's recipes or seen his show, you're missing out.

Can't wait for the next book.

McEnroe was such a phenomenal tennis talent, but he was not my favorite tennis personality. I admired him much for the talent, but did not care for his behavior. Flay is the McEnroe of Gourmet. He has enormous talents for mixing sweet and sour, hot and cool, colors and textures and ingredients to make wonderful dishes. Another one of his talents is that the recipes are not the most complex nor involved, however they are of the essence and his techniques sure are solid and in some cases, innovative.
He is stuck on himself. However, I truly like his cooking and use his recipes from the Food Network often. That was the motivation for buying this book. I'm not disappointed. There are such a magnificent variety here: Turkey Burgers Filled with Brie and Grilled Granny Smith Apple Slices, he's a genius with Quesadillas, here Barbecued Chicken with Grilled tomato salsa and buttermilk dressing, and the Red Snapper Grilled with Corn Husks with Roasted Jalapeno-Lime Butter is just superb! Also, unbelievable combo is Grilled Sea Scallop Ceviche or the Tarragon-Marinated Lamb Chops with Pineapple-Pecan Relish.
Grilled Radichhio and Goat Cheese Salad with a Balsamic-Honey Glaze is fabulous side dish as well as the Toasted Israeli Couscous Salad with Grilled Summer Vegetables.
His desserts and drinks are wonderful section, you can't go wrong with these to make hit. This book will heat up one's grilling repertoire!

While Flay's recipes are pretty good, the totally obnoxious layout and distracting so-called artwork make this a rather difficult book to work from. One has to wonder if the same Food Network consultant had a hand in both this one and the equally badly presented "Emeril's TV Dinners". It's a pity when otherwise good chefs are presented as idols, and their recipes get lost in the glare. If you can, take a look at it in a local library or bookmonger and see if you can deal with it before purchasing a copy.

This is a good book ... easy to read and easy to do. While I have only cooked 50% of the recipes it's not for lack of trying. My family and friends keep asking for repeats of old presentations and it's slowing me down. Regardless, If you buy this book mouth-watering sauces, vegetables, meats and seafood await you. If you open your mind to cooking new things on the outdoor grill... you will be impressed by the flavor, texture and presentation.

Once again, Bobby Flay has produced another great book capturing his unique recipes. Utilizing ingredients that can be found at any major grocer, dishes are created with a pallette pleasing result. This book is a must if you enjoy Bobby Flay's cooking. I highly recommend this for those that can handle going where no other tongue has gone before!

I like his show, he makes some real good food. So why did I find this book annoying? It's not a real good cookbook in my opinion. First off, EVERY recipe has a yield for 8 persons. How many times do you cook a great meal for 8? I never do. And some of the ingredients are 1/4 cup, tablespoon, etc... which ends up 1/16 if you divide by 4. Plus some of the ingredients are not normal, which I really hate. I was looking for a grilling cookbook where I can use ingredients I already have on hand. No menu suggestions either. And one last annoying thing: He uses this ancho chili powder in which is mentions the store you can get it from on every damn page. Sorry Bobby, this book is not good.

Bobby Flay's strength is showing you how to cook fantastically tasting recipes with incredible ease. While his other cookbooks were a little complex, this one is straightforward and easy. I must have cooked almost everything out of this book at least once. Favorites are the Paella, Grilled chicken with Yogurt-Cilantro sauce, and Grilled eggplant salad with cumin dusted flour tortillas. My husband says that the Grilled Loin of Lamb with grilled pitas and yogurt sauce is the greatest thing he's ever eaten....and this is a man who dines in most of NYC's finest restaurants frequently for business!

I love beautiful cookbooks printed on quality paper with artfully presented and photographed foods, no matter how simple. This isn't one of them. Although there are a few color photos in the center of the book the rest of the pictures are in black and white and many of them are of Bobby Flay in numerous poses and his name in large print on the side of every page. The content is straight forward with easy to follow instructions.

Bobby Flay is a wonderful, creative chef but the visual presentation of his cookbook does not match his talents.

Bobby Flay comes through in this book with his flair for strong flavors, simple recipes, and grilling techniques. I especially like the non-meat recipes like Grilled Flatbreads, and veggie recipes. The meat recipes are excellent also, as well as his special relishes and marinades. This book made me run out into a cold Maine winter night and fire up the grill!

I recently cooked a dinner party using a couple different recipes from this book---the guests told me that this was one of their best meals ever. The flatbread with caramelized onions, mushrooms and blue cheese was outstanding and fairly easy to make. Because we were in a warm climate, we felt that letting the dough rise in a sunny spot really helped the dough in the long run. The two other recipes in this book looked just as good. We also attempted a new cooking technique for us . . .cooking fish in corn husks. I would suggest seasoning the fish before wrapping them up, but serving with a good butter sauce (like the jalapeno line butter) was the key to this dish. Be generous on the pepper since you puree them in the end. I'm looking forward to grilling other dishes from this book.