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Bobby Flay's From My Kitchen to Your Table (Hardcover)

~ (Author), (Author), Tom Eckerle (Photographer)
3.5 out of 5 stars  See all reviews (13 customer reviews)

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Frequently Bought Together

Bobby Flay's From My Kitchen to Your Table + Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen + Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!
Price For All Three: $66.15

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Editorial Reviews

Amazon.com Review

Bold, bold, bold, bold, bold! It is a word constantly associated with Bobby Flay and with good reason: he doesn't like to be subtle. "Party dishes that are bold and fragrant," "Next time you cook, take a big bold step...." "My party dishes make for a fragrant and bold mix." And yes, bold is an excellent word to describe Bobby Flay's from My Kitchen to Your Table (aptly subtitled 125 Bold Recipes). Flay's genius for mixing Latin flavors and blending cuisines is indeed bold. Dishes such as Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce and Yellow Corn-Coated Soft-shell Crabs with Red Chile-Mustard Sauce come from equal parts conviction and adventure. But best of all, these recipes work.

In Bobby Flay's from My Kitchen to Your Table, he shows how to prepare dishes that are perfect for social gatherings. These are party dishes in which the distinction between appetizer and main course is purposely blurred. Flay likes meals with attitude--lively, colorful dishes all served at once. Forget about separate courses--set out all the dishes at the same time and encourage the guests to dig in. No appetizer, accompaniment, or main course. As Flay likes to say, "it's all just food."

That is an easy statement to make if you are an award-winning chef with your own television show and author of the acclaimed Bobby Flay's Bold American Food (there's that word again). Still, Flay makes his food accessible. The recipes are easy to follow. And recipes that sound intimidating, such as Skewered Lamb with Rioja Red Wine Vinaigrette, are, in actuality, simple to prepare.

So take a tip from Bobby Flay: have fun with your cooking, be adventurous, exuberant, and entertaining. Most of all, be bold. --Mark O. Howerton



From Publishers Weekly

Proprietor of three New York City restaurants, host of Lifetime's The Main Ingredient and cohost of TVFN's Grillin' and Chillin', Flay (Bobby Flay's Bold American Food) is in the vanguard of current celebrity chefs. Again, he champions cuisine boasting big flavors. Featuring Mediterranean food with a Latin emphasis much like the fare showcased at his Bolo restaurant, the recipes are organized according to cooking method or presentation (e.g., From the Oven, From the Grill, From the Stovetop, Cool Platters). Menus are designed to serve eight in a casual family style. Heady combinations are exemplified by Roasted Turkey with Pomegranate Sauce and Wild Rice-Goat Cheese Dressing and Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce served with Green Onion Tamales. Recipes such as these and Spicy Maple-Glazed Pork Chops with Red Onion Marmalade and Blue Corn-Sweet Potato Tacos may be more than a home cook can face with relative calm. Less threatening dishes offering considerable appeal include Tapenade Crusted Salmon and Garlic and Oregano-Marinated Grilled Chicken with Grilled Pepper and Black Olive Relish. Desserts range from Catalan Custard with Dried Fruits to a Very Rich Chocolate Sauce. True to the book's title, Flay keeps most preparations manageable (given their sophistication) and doesn't insist on too many specialty ingredients (long-grained rice, for instance, is fine for paella). Author tour.
Copyright 1998 Reed Business Information, Inc.

Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter; 1st edition (March 31, 1998)
  • Language: English
  • ISBN-10: 0517707292
  • ISBN-13: 978-0517707296
  • Product Dimensions: 9.2 x 7.6 x 1 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon.com Sales Rank: #122,940 in Books (See Bestsellers in Books)

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    #18 in  Books > Cooking, Food & Wine > Regional & International > Latin American

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Customer Reviews

13 Reviews
5 star:
 (4)
4 star:
 (2)
3 star:
 (4)
2 star:
 (3)
1 star:    (0)
 
 
 
 
 
Average Customer Review
3.5 out of 5 stars (13 customer reviews)
 
 
 
 
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16 of 16 people found the following review helpful:
3.0 out of 5 stars Great food, sloppy instruction - knowledgeable cooks only!, May 5, 1998
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.
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11 of 11 people found the following review helpful:
4.0 out of 5 stars Fun and Frustrating, June 4, 1998
By "espoe" (New Orleans, LA USA) - See all my reviews
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.
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21 of 24 people found the following review helpful:
3.0 out of 5 stars Deceptive title, July 29, 1999
By A Customer
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".
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Most Recent Customer Reviews

5.0 out of 5 stars HE 'IS' THE BEST!
I OWN ALMOST EVERY AVAILABLE 'FOOD NET WORK' COOK BOOK. I'VE COPIED COUNTLESS RECIPES FROM ALMOST ALL IT'S PROGRAMS. Read more
Published 6 months ago by Richard D. Haynes

3.0 out of 5 stars A book that requires cooking experience...
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... Read more
Published 20 months ago by Barbara Bell

2.0 out of 5 stars Bobby Flay
THIS IS A LOUSEY BOOK FOR HOME COOKS. MORE FOR PROFESSIONAL RESTAURANTS.
I WAS REALLY DISAPPOINTED, SINCE I ENJOY BOBBY ON THE FOOD NETWORK. FEEL LIKE I WASTED MY MONEY.
Published on October 11, 2006 by J. Pixley

5.0 out of 5 stars Great recipes
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. Read more
Published on August 31, 2006 by Norma Miller

5.0 out of 5 stars WOW -- Another Treasure Chest
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... Read more
Published on May 23, 2004 by D Downs

5.0 out of 5 stars A Master at Work
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... Read more
Published on May 23, 2004 by D Downs

2.0 out of 5 stars BADLY WRITTEN......
While I was strolling through a book store recently I can across Bobby Flay's book. I had eaten at BOLO a few days prior and thought the food was pretty good so I said "What... Read more
Published on December 8, 2003

2.0 out of 5 stars Midwest Cook found ingredients to spicy
I guess I didn't think bold would be hot and spicy in every recipe, I cook a lot and love fresh vegies and grilling recipes, I have a vast variety of ingredients in my cabinets... Read more
Published on August 11, 2000

4.0 out of 5 stars Not as strong as his first book, but still a good buy
Not as unbelievably reliable and outstanding as "Bold American Food," this is still a good cookbook with great flavor combinations. Read more
Published on September 1, 1998

3.0 out of 5 stars Plan to make time for these receipes
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. Read more
Published on May 11, 1998

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