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Editorial Reviews
Amazon.com
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.
See all Editorial Reviews
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.
See all Editorial Reviews
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