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Bobby Flay's Grilling For Life Hardcover – May 10, 2005
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Top Customer Reviews
In addition to the low recipe count, you also get the budget treatment from the photography, which is almost entirely in black and white and almost entirely of small amateur looking snapshots of Bobby at the grill. The book has none of the insider culinary wisdom I have seen in my last two reviewed books written by chefs (Gordon Ramsay and Michael Schlow). On the other side of the coin, Bobby does give us some very nice, no nonsense introductory chapters on basic grilling equipment; cooking to safe meat temperatures; herbs, spices, and chiles; flavorings; and basic grilling how-tos. All of these sections are done in the confident style of someone who knows what he is talking about and without a trace of doubt. This is in spite of at least one egregious error that probably has Alton Brown cringing in his `Iron Chef America' anchor chair at his colleague's scientific gaff. The error was in Bobby's correctly rejecting an artificial sweetener for the very wrong reason that it contained chlorine. Just two pages later, Bobby sings to the importance and varieties of table salt, which is half chlorine and half sodium, an explosive metal!Read more ›
Collection is extensive and creative, not just carb redos of some regulars, although some are included as well. Those tried so far are fabulous, e.g. Grilled Fennel and Orange Salad with Almonds and Mint; Grilled German Sweet Potato Salad; Red Cabbage and Beet Slaw; Grilled Spice-Rubbed Vidalia Onions; Buckwheat Pizza with Cilantro Pesto, Jack Cheese and Grilled Shrimp; Grilled Red Snapper with Grapefruit-Thyme Mojo; Souvlaki with Merguez Sausage and Pepper-Yogurt Sauce; Cantaloupe-Mint Agua Fresca;
Each recipe has great, clear instructions along with sections on equipment, sources, menu/party suggests.
Thus, this is serious consideration for the healthy conscious into great grillin' food for friends and family.
I tried this book by first borrowing it from the Public Library. At first glance, I was not sure it would work for me, but then, on page 193, I read how Flay suggests mixing and matching his vinaigrettes, relishes, sauces to my needs. He also gives specific suggestions on what to pair with which type of protein, so I thought I would try it.
For example: My husband and I made the Grilled Chicken Breasts Stuffed with Goat Cheese with Green Chile-Cilantro Sauce. They are excellent, but the pounding, stuffing and grilling of the chicken breasts takes more time than our schedule often allows.
We vowed to enjoy the original recipe again as soon as possible, but in the meantime, we have used the Green Chile-Cilantro sauce for everything from our own, quick garlic-grilled chicken tacos to omelets (using the sauce with eggs came from a suggestion in the book). This single sauce recipe alone makes purchasing the book worthwhile.
Since then, I continue to experiment with fitting Flay's sauces and seasonings into my lifestyle and budget. I can take the simplest vegetable or protein, put a Flay sauce on top, and turn it into an impressive burst of flavor.
What is equally important: Flay includes the nutritional information on each recipe.Read more ›
Most Recent Customer Reviews
He's one of the most down to earth chefs out there. He doesn't come off as arrogant and full of himself. Read morePublished 3 months ago by Rachel R in NJ
This is a nice book to have the in a collection. It's exactly want is expected from Mr Flay: good recipes and insight.Published 3 months ago by Dawhip
I have found that I don't care for electronic cookbooks. The formatting is off in the charts (i.e. internal temperatures) and there are some pictures at the end of the book, but... Read morePublished 5 months ago by Carol Mendenhall
You've got to love Bobby Flay at the grill! He's sensational! So creative and full of new ideas. I especially love what he does with fruit on the grill! Read morePublished 5 months ago by newbee
It's only okay. I do admit to being a bit disappointed after owning (and using) a couple of other Bobby Flay cookbooks. This one ... not so great.Published 6 months ago by MJG
I was thrilled that Bobby explains how to use the spices and herbs. His recipes are easy and delicious.Published 6 months ago by flora a smith