Customer Reviews

Bobby Flay's From My Kitchen to Your Table

5 star:		(4)
4 star:		(2)
3 star:		(4)
2 star:		(3)
1 star:		(0)

 

 

There's no doubt that a meal at Bolo, Flay's Manhattan restaurant from which these recipes were taken, is a delight. What fun to find the recipes all written up so we can recreate our favorites at home. But like his previous book, this is a frustrating volume to work with and one I wouldn't recommend to anyone who isn't really experienced. I have made more than one thoroughly fabulous meal from the book, but I went to culinary school! For the everyday good cook, the instructions range from sloppy to just plain terrible. The Roast Pork Tenderloin with Charred Yellow Pepper Sauce is great IF you halve the ancho chile paste recipe (otherwise you'll have enough for 4 recipes) AND you know enough to increase the liquid so it will actually stick to the tenderloin! If you don't halve the recipe for the olive stuffing, you're going to have an awful lot leftover -- and, no, it wouldn't add to the meal to "serve any leftover on the side." The Romesco Sauce for the Grilled Zucchini is fabulous, but why aren't we told to cut up or seed the plum tomatoes before cooking them? With these caveats, if you're a Flay fan and adventurous and confident in the kitchen, you can create some wonderful meals by mixing and matching his creative and delicious creations.

The recipes in this book can be quite exciting but really some experience in the kitchen is needed along with great patience. The typeset of the book makes it difficult to read and the quantities are not consistant. Sometimes you have too much stuff other times too little and you have to add ingredients. This is the same with his previous book. It seems as though better testing of the recipes and better proofing is badly needed. That being said the book is full of exciting things to serve and as is his style the flavors are well pronounced. If you can get hold of the chili powders needed this book is a lot of fun. As in the previous book many of the terrific relishes and sauces can be served on other dishes. Scores 7 out of 10 because the recipes are worth it.

While the title suggests that these are recipes suitable for a good home cook, this is really a restaurant recipe book. Home cooks looking for ideas they can execte themselves would do much better with Bobby Flay's first, excellent cookbook, "Bold Flavors".

This book was touted by Bobby as being focused on ingredients that you would find around the house and easy receipes that don't require much time to make. While that's not exactly the case (many receipes call for ethnic type spices) you can probably make due with subsitutes that you have on hand. What you'll really need to make sure of is that you have plenty of extra time. Most of the receipes are very extravagant (although relatively easy to make) and require that you either spend a lot of time make the dish that day or plan several days in advance to make the sauces that go with his dishes. All in all, I'd say a decent cook book. Not one for every day but one that will allow you to make some meals that you will be able to impress friends with.

Bobby Flay makes cooking look like it's a cinch on the Food Network.

Picking up one of his books, one is reminded that a basic to mid-level of cooking experience is required to pull off a Bobby Flay meal with the same panache, though!

His books are fabulous to get one's appetite going. The book is rich with photographs of food, his tips section is a reminder to have fun with food, and the recipes themselves are spelled out well.

Even his ingredients section is good fun. For example, unsalted butter is recommended in all recipes so that the amount of salt in any recipe can be controlled. Definitions of simple syrup and the practicality of banana leaves are spelled out in this section as well.

If it's comfort food you want, this is probably not the book for you. Roasted turkey with pomegranate sauce and wild rice and goat cheese stuffing is an example of a simpler dish. The recipe is fairly straightforward, and the taste is sublime, but be prepared to be in the kitchen (and attentive to the stove!) for a good part of the afternoon.

Great photos - great section breaks with tidbits of info, but this is not a beginner's cookbook. It is for people who like to pay attention to how their food is prepared and like to present food with a flourish.

That said, it's good fun to flick through the pages, whet your appetite, and think about your next dinner party.

I bought this book for my daughter for her birthday cause she's such a huge fan of Bobby Flay. She loves it and she's using us as guinea pigs. It was one of her favorite gifts. Great recipes!

Not as unbelievably reliable and outstanding as "Bold American Food," this is still a good cookbook with great flavor combinations. I have several complaints, though. I've found some typos in the text; several recipes are disappointingly similar (ex: roasted pepper relish and grilled pepper and black olive relish have virtually the same ingredients--can't complain too much, though, since I love this recipe); and lastly, my book started to come apart at the spine within a week. Despite these objections, there are more than a few recipes in here that I find simple to make and delicious to eat and which have made it into my everyday repertoire.

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 OWN ALMOST EVERY AVAILABLE 'FOOD NET WORK' COOK BOOK. I'VE COPIED COUNTLESS RECIPES FROM ALMOST ALL IT'S PROGRAMS.I CHARISH MOST OF THESE CELEBRITIES LABORS AND PERSONALITIES ALIKE.
I'VE COOKED BOTH INSTITUTIONALY AND IN SM. KITCHENS FOR OVER TWENTY FIVE YEARS FROM L.I.N.Y TO SANTA CRUZ CA.I LOVE CREATING NEW FLAVORS FOR FAMILY AND FRIENDS.
HANDS DOWN MR FLAYS CONSISTANCY W/HIS GOURMET RECIPES ALLOWS BUYERS A GARANTEE THAT EACH OF HIS BOOKS,(ESPECIALLY 'MESA' AND 'FROM MY KITCHEN TO YOUR TABLE'),ARE PACKED WITH DELICIOUS UNIQUE RECIPES THAT SEPERATE HIS BOOKS FROM MANY OTHERS THAT SPORT OCCASIONAL QUALITY RECIPES.
ONE ONLY NEEDS TO WATCH HIS SPONTINAITY AND CULINARY GENIUS ON IRON CHEF TO MARVEL AT HIS GOD GIVEN TALLENT, OR, 'THROW DOWN'TO GET A FEEL FOR HIS CHARISMATIC AND DOWN TO EARTH PERSONALITY.
THANX FOR GIVING SO MUCH OF YOURSELF TO ALL OF US BOBBY!
THESE TWO BOOKS ARE MY FAVOITES.THATS MY STORY AND I'M STICKIN TO IT!

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!