Bobby Flay's Bold American Food (Hardcover)

by Bobby Flay (Author), Joan Schwartz (Author) "In Southwestern kitchens, cooks are doing what comes naturally: smoking, roasting, and grilling the foods they have grown up with..." (more)
Key Phrases: cup roasted corn kernels, pasilla chile powder, pureed canned chipotles, New Mexico, Chicken Stock, Monterey Jack (more...)

Editorial Reviews

Amazon.com Review
The award-winning, chef, restaurateur and cofounder of New York City's Mesa Grill, Bobby Flay, pulls the best and most innovative recipes from his southwestern kitchen for his first book, Bobby Flay's Bold American Food. Herbs and spices dominate his offerings--red pepper-encrusted tuna steak and cilantro pesto quesadilla are just a few examples. While discussing kitchen equipment, techniques and ingredients, Flay promotes full-bodied sauces and makes exciting menu suggestions, all in celebration of the southwest's animated dishes and distinct flavors. The book won the 1995 Julia Child Cookbook Award for Design.

From Publishers Weekly
Flay, an award-winning chef, restaurateur and cofounder of New York City's excellent, three-year-old Mesa Grill, here dips into the Mesa's Southwestern kitchen to withdraw what's best and innovative. The book's look reflects the sleek panache of the eatery: your eyes glide by big blocks of color and through a playful spaciousness. And Flay's signature boldness is fulfilled, too, in matters culinary. Herbs and spices dominate: pepper, as in red pepper-encrusted tuna steak or jalapeno preserves; cilantro (e.g., shrimp and cilantro pesto quesadilla); garlic; cumin; and basil, to name a few. Flay surveys equipment, techniques and ingredients, makes menu suggestions and in general celebrates the grill and sauces. His powerful flavors and robust imagination infuse the regional corner he has chosen. Collaborator Schwartz is a New York-based editor and food writer. Author tour.
Copyright 1994 Reed Business Information, Inc.

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Product Details

• Hardcover: 224 pages
• Publisher: Grand Central Publishing (May 31, 1994)
• Language: English
• ISBN-10: 0446517240
• ISBN-13: 978-0446517249
• Product Dimensions: 10.1 x 8.5 x 0.7 inches
• Shipping Weight: 2.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars See all reviews (20 customer reviews)
• Amazon.com Sales Rank: #110,553 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

82 of 84 people found the following review helpful:

3.0 out of 5 stars Great cookbook, as long as you're a great cook, October 10, 1999

By	Coleman Mark (Boston) - See all my reviews

I am a huge fan of Bobby Flay and of his restaurants -- Mesa Grill and the underrated Bolo. This book passes on the flavor and flair of those restaurants well. The recipes in this cookbook are fantastic, and every meal you make is guaranteed to be outstanding. But there are two BIG problems.

First, many of the ingredients can be difficult to find, particularly if you don't live in an urban area. And substituting doesn't do the trick. Second, many of the recipes are exceedingly complicated and time-consuming. More than once, I've spent 8 or 10 hours preparing a full meal (not including shopping time, which often involves several stores).

So as long as you have access to the relevant range of ingredients, and you have several hours to invest in making an amazing meal (or the expertise of a Bobby Flay in the kitchen!), this is a terrific cookbook. Otherwise, you might want to look for something a bit more basic.

18 of 19 people found the following review helpful:

5.0 out of 5 stars watch "hot off the grill" to fill in the missing blanks, May 6, 2000

By A Customer

I read all the customer reviews in this column before i purchased this book and I was intimidated. I am not an experienced cook. I am writing to encourage other mediocre cooks to try this book out. It will change the way you cook forever. Here is some advice: 1)ignore the other reviews 2) Contact Kitchen/market in New York City They have a great mail order service and you can purchase all the hard to find ingredients 3) watch the TV show to fill in the gaps. You will learn what you need to know to make these recipes. Ignore the "het" flirting and joking and you will enjoy the show.

Since I started making these recipes I often say to friends "I can not believe I made that dish".

13 of 14 people found the following review helpful:

5.0 out of 5 stars One Of My Favorite Cookbooks!, November 13, 2000

By	Deb Mele (Toronto, Ontario Canada) - See all my reviews

I love the strong, vibrant flavors in Bobbie Flay's recipes, and this book is one of my well used favorites. As the Italian Food Host at BellaOnline I appreciate good food no matter what the nationality, and have found that almost every single recipe I have tried from this book was well worth repeating. Just thinking about the Red Chile-crusted Salmon Steaks with Smoked Yellow Pepper Sauce makes me want to run for the kichen, while the Chipotle Pork Tenderloin with Green Apple Sauce is a recipe I have made over and over again for company. Bobbie's tamale recipes have made my family life long fans of the Mexican tamale, although many of his tamale recipes have a contemporary twist to them. Many recipes call for a basic recipe that is topped with a glaze, salsa or sauce, and although it may seem like a lot of work, even a beginner cook could easily follow these recipes and get stellar reviews from family and friends. If you like bold, spicy flavors, you'll LOVE this book!