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Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge Hardcover – October 12, 2010

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Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge + Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen + Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors
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Editorial Reviews Review

Fall into Cooking Featured Recipes from Bobby Flay's Throwdown!: Pumpkin Pie

Bobby Flay: Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Makes 1 10-inch pie

Cinnamon Crunch
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold

2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1⁄8 teaspoon ground cinnamon
1 large egg, lightly beaten

3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
11/2 cups canned pumpkin puree
11/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows) for serving

To make the cinnamon crunch, preheat the oven to 350ºF.

Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.

To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

Reduce the oven temperature to 300ºF.

To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.

Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.

Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

Bourbon-Maple Whipped Cream
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon, to taste

Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.

Challenger: Michele Albano's Maple Pumpkin Pie with Pecan Streusel

Makes 1 9-inch pie

Pie Crust
11/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon fine salt
1/2 cup solid vegetable shortening, very cold
1 to 2 tablespoons heavy cream, for brushing

Pecan Streusel
3/4 cup pecans, toasted and chopped
1/4 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, diced, cold

2 cups pumpkin puree, preferably fresh
2 tablespoons all-purpose flour
1/3 cup firmly packed dark brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/4 cups heavy cream
1 cup Grade B maple syrup
3 large eggs, beaten
Maple Whipped Cream (recipe follows), for serving

To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.

While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.

Preheat the oven to 425ºF.

Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.

To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.

Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350ºF and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.

Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.

Maple Whipped Cream
2 cups heavy cream
1/3 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 cup Grade B maple syrup, or to taste

Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.

Combine the cream, confectioners’ sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.

From Publishers Weekly

A famous chef walks into an eatery and says, "Hey, prepare your signature dish and let's see if I can make a variation worth televising." That, in essence, is the concept behind Throwdown! the Food Network reality show that premiered in 2006, the fifth of seven Flay vehicles to appear on the network. This companion volume is one part recap and one part cookbook. For true fans of the show, Flay recounts each episode in his trademark cocky prose ("I heat things up with Jamaican jerk jockey Nigel Spence") and in doing so provides a tasty travelogue of eateries, from Asian dumplings at the Good Fork in Brooklyn, N.Y., to chile cheeseburgers at the Buckhorn Tavern in San Antonio, Tex. Whether by accident or by design, his cook-off lineup is a treasure trove of comfort food. Meatloaf, mac 'n' cheese, wings, lasagna, cupcakes, and matzo ball soup are all in the battle: 51 items in total, with Flay and a competing chef each providing their own recipe, for a total of 102 recipes. The author has never met a dish that he didn't want to sauce, and this proclivity is much in evidence, including a black pepper vinegar sauce over pulled pork and a balsamic glaze over a roasted vegetable meatloaf. (Oct.) (c)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter; First Edition edition (October 12, 2010)
  • Language: English
  • ISBN-10: 0307719162
  • ISBN-13: 978-0307719164
  • Product Dimensions: 7.8 x 0.9 x 10.2 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (86 customer reviews)
  • Amazon Best Sellers Rank: #135,678 in Books (See Top 100 in Books)

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More About the Author

Bobby Flay is one of the most beloved -- and famous -- chefs in America. He is the food correspondent for CBS's The Early Show, appearing biweekly to report on food and cooking across America. In addition to his highly rated prime-time Food Network show Boy Meets Grill, his newest show, BBQ America with Bobby Flay, debuted in the summer of 2004. He is the chef-co-owner of two celebrated New York City restaurants, Mesa Grill and Bolo, which recently received a three-star rating from The New York Times, and is opening Mesa Grill Las Vegas in the summer of 2004. This is his fifth book.

Customer Reviews

Most Helpful Customer Reviews

141 of 145 people found the following review helpful By k8inut on October 13, 2010
Format: Hardcover Verified Purchase
I have to preface this review by saying that I love Throwdown, so I don't think I can write an unbiased review. The book has recipes from 51 throwdowns with both Bobby and the competitor's recipes. The recipes come pretty evenly from the first seven seasons. Each section has pictures from and a recap of the Throwdown episode. Also, there are tons of pictures in this book, and every recipe is pictured. The Throwdowns in the book are

Red Chili
Fried Chicken
Chicken Cacciatore
Mac 'n' Cheese
Fish and Chips
Cuban Roast Pork
Buffalo Wings
Sticky Buns
Puffy Tacos
Jerk Steak
Fruit Pie
Ice Pops
Eggplant Parmesan
Chicken and Waffles
Arroz con Pollo
Grilled Cheese
Pulled Pork
Coconut Cake
Seafood Gumbo
Chile Rellenos
Chocolate Bread Pudding
Chicken Pot Pie
Matzoh Ball Soup
Shrimp and Grits
North Carolina Ribs and Beans
German Chocolate Cake
Country Captain Chicken
Green Chile Cheeseburger
Steak Fajitas
Barbecued Chicken and Potato Salad
Lobster Club Sandwich
Pumpkin Pie

I would have loved for this book to have every single Throwdown recipe (I especially miss the blueberry pancake, pineapple upside down cake, doughnut, and chicken tikka masala recipes), but I can't hold that against this book since they had to get the competitors to agree to publish their secret recipes. All-in-all, it's a fun cookbook, espcially if you love a good Throwdown.
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38 of 40 people found the following review helpful By Joyce K. on October 18, 2010
Format: Hardcover Verified Purchase
First of all, this is a beautiful cookbook! The quality of the paper and photographs is worth the price alone! The recipes are all winners. I have already found most of these recipes on the internet, and all of the ones I have tried are excellent. It is wonderful that so many of the competitors were wise enough to know that sharing their signature recipes takes away nothing from their business, but adds immensely to their popularity and respect from the public. Bobby Flay and his assistants have done a wonderful job writing the intros., and the recipes are laid out very well. It is a very impressive book, and I am very happy to have all the recipes handy. If you like Throwdown, buy the book; you won't be disappointed!! Heck, if you have never seen Throwdown, still buy the book; you won't be disappointed!!
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15 of 16 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on October 14, 2010
Format: Hardcover Verified Purchase
Many of us would answer, if asked, who for you is at the cutting edge of American cuisine? I would answer Bobby Flay. Early on in FoodNetwork's existence, opposed to Flay as he seemed arrogant and distant, but this false image has been taken away. This show exhibits more of Bobby as fun, gracious guy to be around (and even compete against) and one who really knows food.

His breadth of range of cusine is marvelous, from Spanish to American burgers to French. He appreciates range and diversity in food, but especially that of passion and skill. This show picked up on all of this, as Flay explains this was an outgrowth of his experiences in show called "Food Nation."

Having watched with interest and pleasure much of this series, this collection provides pretty much "something for everyone!" I'm really excited about having both recipes for each Throwdown, and duplicating many, and even trying to enhance some, or even prepare my own answer.

Check out the likes of: Smoked Chicken Pot Pie with Sweet Potato Crust; Chicken And Waffles; Peach-Blackberry Pie; Duck and Shitake Mushroom Crepes with Habanero Sauce; Caramel Apple Cheesecake; Collucci Brothers Meatloaf;

The format and style is what Clarkson Potter Pubs are known for: great large format with wonderful full color photos and great prose to accompany.

We are ready for this Throwdown Cookbook! It will be great to cook out of!
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11 of 11 people found the following review helpful By Gail Cooke HALL OF FAMETOP 500 REVIEWERVINE VOICE on December 8, 2010
Format: Hardcover
Millions of us watch THROWDOWN on the Food Network every week. It's great fun and we learn a lot when celebrity chef and restauranteur Bobby Flay takes on cooks who claim to make the best ever of a popular dish, such as Coconut Cake, Lasagna or Grilled Cheese sandwiches (wait until you taste Bobby's made with grilled Brie, Goat Cheese, bacon, and green tomato - called by some a "taste explosion"). As we know, Bobby happily takes on these challenges even though he may never have cooked a specific dish before.

While watching THROWDOWN is a pleasure what a treat and how handy to have over 100 of these recipes available in Bobby's first cookbook. It's a beauty of a book with many of the show's favorite moments, some peeks behind the scenes, and gorgeous food photography. You'll find everything from Barbecue to Mac `n' Cheese to Ravioli with all sorts of good dishes in between. For each episode of THROWDOWN featured in the book both Bobby's and his challenger's recipes are included.

For instance, when it comes to Grilled Cheese Connie and Bill Fisher who own a restaurant in New Jersey that offers 31 varieties of grilled cheese may have thought they were sure-wins with their sandwich built with Monterrey Jack cheese, turkey and bacon on rosemary focaccia. Not quite - Bobby took the day with his "Grilled Brie and Goat Cheese with Bacon and Green Tomato." Mom's grilled cheese was great but nothing like these!

Don't we all love spaghetti and meatballs? Bobby's looked tempting but a100-year-old recipe from Mike Maroni was declared tops, and Mat Arnfeld taught Bobby a few tricks when it came to Fish and Chips (Flour whisked with brown ale for dredging the fish couldn't have hurt).

Sometimes Bobby wins and sometimes he loses, while the recipes are always terrific. It's impossible to choose a favorite, so enjoy 270 pages of fun and fine food.

- Gail Cooke
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