Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Bobby Flay's Grill It! Hardcover – April 29, 2008
|New from||Used from|
See the Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.
Frequently Bought Together
Customers Who Bought This Item Also Bought
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
More About the AuthorsDiscover books, learn about writers, read author blogs, and more.
Top Customer Reviews
The collection therefore is based on ingredient. One finds number of recipes on this ingredient, e.g. fish, veggies, etc.
This is nice collection of quality and creativity of this popular TV and restuaranter's deserved reputation of being one who likes some heat and spice, but always balanced and exciting food.
For example, with fish one finds delightful Scallops dish which can serve as appetizer, or main courseL Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto. There is also Grilled Scallops with citrus-giner Sauce and Rice Noodle Salad. I truly like some of the ingredients, such as lobster, mushrooms and eggplant, and the recipes are just well done and wide variety to choose from.
This concept fits my life well, as like to go shopping and find what looks best that day or my interest is perked, and then see what I can find in recipe collection and match with what I have on hand. This is the concept of this work, and it works well.
Bobby is grill meister and one of the best. This is excellent addition to his growing offerings. Well done four color photos and excellent helps along the way. Wish he would have included some wine suggests as well as drink ideas, as he is very adept at this.
But the heart of the book is the recipes. He divides these up into types of food--vegetables, chicken, beef, seafood, etc.
At the outset, he discusses grilling veggies. I have tried one of these already--asparagus wrapped in prosciutto. Straightforward ingredients--asparagus, prosciutto, mint, parsley, garlic, etc. Grill the asparagus, after tossing it with oil and seasoning with salt and pepper. Grill until crisp-tender. Then wrap in prosciutto (8 or so stalks at a time) with the other blended ingredients. Yummy! A fine side dish for a meal.
Beef? He begins with describing how to grill steak perfectly, the base recipe, so to speak. Then, he provides variations, such as creating sauces such as horseradish or balsamic-rosemary sauces. I spent my days in graduate school in Buffalo, New York, so I was especially intrigued by his "Spicy Buffalo style burger with celery-carrot slaw and blue cheese dressing." That is, he reinvents Buffalo chicken wings as a grilled burger.Read more ›
I also like how it's organized. Rather than organizing by appetizer, main dish etc, it's organized by food - such as corn, mushrooms, pork, chicken and more. Each chapter starts with the perfect way to grill that particular food, then follows with recipes using that main ingredient.
I highly recommend this book!
Most Recent Customer Reviews
I gave this book to my husband, but I have already used it many times.Published 3 months ago by Ruth Perkins
I love this book and the images. The spice mixes are bold and flavorful. I only wish there were more recipes.Published 3 months ago by Betty Jones
I bought this book for a gift
My daughter lives in Arizona she wrote, that her husband does the grilling and that she selected already some dinners
that she wants her... Read more