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Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors Paperback – April 27, 2005
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In his previous books Bold American Food and Boy Meets Grill, among others, chef and Food Network favorite Bobby Flay tempts readers with excitingly flavored food. Bobby Flay Cooks American, written with Julia Moskin, furthers the culinary cause with 125 new recipes. Though the recipes often require a kitchen commitment, they're easy enough to do at home. Cooks willing to take the plunge will please those they feed with enticing food.
In chapters that cover courses and dish types from soups and chowders through salads, entrees, sides, and desserts, Flay presents his "new American regional" cooking. Standouts among these include Baby Back Ribs with Mustard Molasses Barbecue Sauce and Fulton Fish Market Cioppino. Brunch dishes, sandwiches, and tacos also receive their due with recipes like Little Havana-Style Cuban Sandwiches, while corn, pasta, and rice are represented by the likes of Crawfish Lasagna and Spanish Red Rice with Roasted Salt-and-Pepper Shrimp. "For the first time I've included menus with recipes for my two favorite holidays," says Flay, presenting Thanksgiving and Fourth of July dishes such as his Roast Turkey with Pomegranate-Black Pepper Glaze and Fresh Sage-Smoked Chile Gravy and Slow-Barbecued Texas Brisket with Bourbon Barbecue Sauce. Desserts, such as Warm Coconut-Filled Chocolate Cakes and Maple Custard with Gingersnaps, round out the repertoire. Illustrated with color photos and containing technique information, the book makes an enticing addition to Flay's culinary Americana. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
". . . highly personal. . . . His food is flavorful and fun to eat. The boy and the grill are well matched." -- William Rice, Chicago Tribune Magazine
"Celebrity chef Bobby Flay's new book, Boy Meets Grill, is becoming a barbecue bible . . ." -- Meredith Berkman, New York Post
"His multitude of fans drool over his spiced-up cookbooks. . . And they flock to his New York restaurants." -- Jerry Shriver, USA Today --This text refers to an out of print or unavailable edition of this title.
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Great dishes in here, including: Roasted Cauliflower and Lobster Soup with Crushed Almonds, Carmelized Apple Salad with Maytag Blue, Black Walnuts and Spicy Orange Vingarette, Crab Cocktail with Avocado, Coconut, Fresh Chiles and Lime, Sixteen Spice Rubbed Squab with Aged Goat Cheese, White Chicory and Wild Mushrooms, Fresh Fig-Blackberry Shortcake with Maple Whipped Cream, and Toasted Coconut Custard Pie with a Brulee Crust.
These are bright, fresh flavored recipes that will stretch many a cook's reportoire of recipes. It spans cusisines and geographical regions, providing a unique collection. Well done book with wide format, great color photos along with Sources and well done Index.
Don't try this if you're looking for simple dishes. But if interested in stretching and expanding your cooking horizons, this is defintely a book for you to try out. You'll be delighted with the results. Your best yet Bobby.
Bobby Flay Cooks American has amazing recipes -- I think the first one I'm going to try is the Pumpkin Soup with Cinnamon Cream (he says it's his all-time most requested recipe). There's a broad range of dishes, from appetizers to cocktails to desserts. Truly, there's something for every palate and just about every skill level.
Great as the recipes and photos are, though, the quality of the writing is every bit as charming. This book is warm, witty, full of enjoyable anecdotes and self-deprecating humor, but what's really striking is just how clearly his joy and passion for what he does comes through. He's totally in love with his calling, and it warms the heart to see.
I plan to collect all the rest of his books, because they're a total joy to read. I hope he cooks -- and writes -- forever.