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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Hardcover – Illustrated, October 16, 2007

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Editorial Reviews Review

You've got to hand it to Bobby Flay. He opened his first restaurant, the inventive "new southwestern" Mesa Grill, in 1991--and he's still celebrating the sweet, hot and spicy at that Manhattan outpost, not to mention on his TV shows and in other cookbooks like Boy Gets Grill and Bobby Flay's Bold American Food. Bobby Flay's Mesa Grill Cookbook offers 140-plus recipes for a wide range of new "signature dishes," such as BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce; Chile Rubbed Short Ribs with Creamy Polenta and Cotija Cheese; and Grilled Red Snapper with Tomato-New Mexico Red Chile Sauce. He also includes idiosyncratic takes on old favorites, like Whipped Potatoes with Cilantro Pesto, and desserts including Milk Chocolate-Peanut Butter Crème Brûlée, and Caramel Apple Shortcakes. Even drinks get the Flay treatment.

His food (at least in moderation) is difficult not to like. Cooks will find the recipes eminently doable if they're willing to cull the necessary ingredients--there's a fine ingredients glossary--and put aside a bit of time. This is great "occasion cooking" and should appeal to dyed-in-the-grill Flay fans, as well as those whose curiosity has been tickled by his winning culinary hegemony. --Arthur Boehm

From Publishers Weekly

Flay is everywhere: overseeing six restaurants, appearing on four TV shows plus his own Web site and now assembling his seventh cookbook in 13 years. Flay preps the reader for culinary adventure with a tequila guide followed by four different margarita recipes, and then sets off on a whirlwind tour of flavorful dishes inspired by the American Southwest. Flay's trademark is flavoring a perfectly grilled or roasted hunk of protein with smoke or chili or fruit, exemplified by Pan-Roasted Venison with Tangerine–Roasted Jalapeño Sauce and the slightly tamer Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. Shrimp, snapper and tuna dominate the seafood section, though there is also the quintessentially Flayvian Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri. A chapter on brunches turns up the heat with dishes like Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Coming full circle by drawing upon recipes from Mesa Grill, his first eatery, Flay also slyly opens the door for a series of cookbooks based on his other properties. 100 color photos not seen by PW. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

  • Hardcover: 288 pages
  • Publisher: Clarkson Potter; First Edition edition (October 16, 2007)
  • Language: English
  • ISBN-10: 0307351416
  • ISBN-13: 978-0307351418
  • Product Dimensions: 8.3 x 0.9 x 10.3 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (108 customer reviews)
  • Amazon Best Sellers Rank: #27,446 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

99 of 102 people found the following review helpful By James Wright on December 25, 2007
Format: Hardcover
Being a Bobby Flay fan (I've had great experiences at all of his NYC restaurants and love Iron Chef/Boy Meets Grill), I knew I wanted this cookbook the minute it came out. But the moment I flipped through the pages, my expectations were totally exceeded--beautiful, full-page color photos incite you with every recipe (prompting a determined "I want to make that!), and tons of useful southwestern-cooking tips/tricks are spread throughout, including a chile pepper guide and tons of sauce/relish preparations. It seems like almost every recipe in here is either a dish at Mesa Grill or something Flay has created for Iron Chef America, and once you're finished making any recipe, this becomes obvious just because it's all so delicious! I've made probably around 20 of the recipes in this cookbook, and each time the result was simple; completely cleaned plates all around the table.

This includes Thanksgiving, where I made an all-Flay meal for about 15 people, complete with his maple and ancho-glazed roast turkey with a roasted garlic/cilantro gravy and a mango cranberry relish, sweet potato gratin, green onion smashed potatoes, and the gorgonzola, apple and toasted walnut salad with a spicy orange vinaigrette. All was a huge hit.

Whether or not you're a Bobby Flay "fan," perse, I would do yourself a favor and pick up this cookbook--you will learn tons about American cooking, Mexican cooking, and the orchestration of flavors (Flay's signature seems to be the balance of sweet and spicy--you will first taste the sweet elements, then your tongue will dance with heat). Not to mention all the great sauces, glazes, rubs and reductions that are dabbled throughout--there is even a fantastic margarita section, giving you everything from the "classic," to a pink cactus-pear version, to my favorite, a pineapple-chile margarita. Good Stuff!!!!!!
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28 of 28 people found the following review helpful By J. Mckeown on December 27, 2007
Format: Hardcover
Having been a customer at the Mesa Grill, I was anxious to read the book and see if I could do some of the food at home. Each recipe has a small note written by the author giving some background or suggestion about it. Each of the dishes have detailed and easy to follow instructions so anyone can prepare them and have it come out like they should. The only problem someone might have is if they do not have access to some ingredients in their local area, but a creative cook can subsititute. A VERY GOOD BOOK, WELL WRITTEN.
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28 of 31 people found the following review helpful By Patrick P. Davis on March 28, 2008
Format: Hardcover
This is one of my new favorites. The results have been extremely good. Some recipes are relatively fast to make while the super tasty duck taco recipe involves making 3 different sauces. However, once some of the sauces are made, they can be frozen and used in other recipes shortening the cooking time. Some of the green sauces work really well on salads. The ingredients are authentic and readily available in my home town of Houston. The use of blue cornmeal in pancakes give a great text and flavor boost along with visual appeal. The green pea soup green chile soup is excellent, but it appears that the mint-cumin crema calls for way too much cumin, especially compared to other version of the cumin crema in the book. Although some recipes take some effort, the results are worth and will impress your dinner guests. I'm working my way through the various recipes.
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12 of 12 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on January 26, 2009
Format: Hardcover
I am a huge Food Network fan so it is no surprise I picked up this book. However, whenever celebrity chefs are concerned there is a reasonable question: does their food live up to their image? In the case of Bobby Flay's Mesa Grill Cookbook it most certainly does. The book is filled with craveable recipes with a Southwestern flare. They vary in the amount of time and skill they require from recipes that could be easily tackled by a beginning cook to others that are better for a long weekend in the kitchen. Although some do require multiple sauces and components as other reviewers have mentioned you can often speed up dinner time by making components ahead of time and freezing leftovers for future meals.

The true test for me with a cookbook though is if I ever bother to cook from it and whether the results are worth the effort. This cookbook wins on both accounts. It is enjoyable to look through for meal planning and because of my past successes I feel confident that everything I make will be a success. So far I have made the BBQ Duck Filled Blue Corn Pancakes with Habanero Sauce, the Spicy Hummus and Zucchini Quesadillas with White Bean-Poblano Relish, Ancho-and-Honey-Glazed Salmon with Black Bean Sauce and Jalapeño Crema, and the Caramelized Apple salad with Blue Cheese, Black Walnuts, and Spicy Orange Vinaigrette. All of them have been restaurant quality meals and have earned rave reviews. The instructions are also clearly written so I've had no troubles following along and getting the results I want. Better still there are still TONS of recipes I cannot wait to try like Cornish Game Hens with Wild Rice-Goat Cheese Stuffing and Brussel Sprouts with Pomegranate and Walnuts.

The bottom line is that this is a well-written and beautifully photographed cookbook with reliable recipes that live up to the hype. It is a great purchase for anyone who likes food with a Southwestern influence and who wants to cook quality meals at home.
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15 of 17 people found the following review helpful By 2wicky on February 13, 2008
Format: Hardcover
I had never heard of Bobby Flay, and regret not knowing about the restaurant on our Vegas trips. We planned a week of dinners from this cookbook, and so far, each recipe has been wonderful and bursting with flavor. You do have to plan on spending some time with the recipes. We have spent an average of 2 hours a night creating each meal (with side dishes), but they have been worth every second. This cookbook is quickly becoming our favorite and we would recommend it to anyone that doesn't mind spending a little extra time creating a memorable meal.
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