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Bobby Flay's Boy Gets Grill Hardcover – May 18, 2004
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From Publishers Weekly
Although grilling is often synonymous with red meat, roaring flames and testosterone, Flay, star of the Food Network's Boy Meets Grill (and author of the book of the same name), shows that there is a sensitive, more elegant side of grilling. The CBS Early Show's food correspondent presents an array of impressive dishes made for grilling, from the sweet and sour Brick-Grilled Baby Squid with Tamarind-Mint Dressing to Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts. Many of Flay's recipes feature international flavors, and he seems to have a knack for fish, shellfish and poultry. That doesn't mean, however, that the native New Yorker doesn't enjoy a hunk of beef grilled to perfection every once in a while. For those cravings, Flay offers the Pressed Cuban-Style Burger, an amalgam of "a big, fat burger oozing melted cheese and pickles" and "a big, fat Cuban sandwich oozing melted cheese and pickles," or Grilled Ribeye Steak with Cilantro-Garlic Butter, which has a "straightforward flavor punch." Flay gives a copious introduction to every recipe and often cross-references techniques (which he reviews at the book's outset) and offers suggestions for accompaniments (for example, if you're serving the divinely simple Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro, prepare grilled corn on the cob and avocado salad as sides). Most of Flay's salads, dips, pizzas and quesadillas, as well as the main dishes, are uncomplicated and draw on fresh ingredients, and novices should have no trouble following his easygoing instructions. Color and b&w photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
The irrepressible Flay teams with noted food writer Moskin in another of his cookbooks on the art of grilling. Flay personifies the urban griller. He uses top-quality ingredients from a vast array of ethnic cuisines to produce a panoply of flavors favored by contemporary palates. Guacamole gets a kick from the addition of grilled corn kernels. Quesadillas go over the top with a garnish of fresh thyme-scented salsa, three cheeses inside, and a dollop of ricotta on top. Grilled potatoes make a novel potato salad, especially when dressed with blue cheese. Cedar planks, so popular for grilling salmon, serve equally well for grilling lobster, which is then accompanied with roasted corn and chipotle pepper salsa. Flay's compulsion to tinker extends even to a classic sandwich, the BLT, and he adapts it for grilling by using green tomatoes and a bit of goat cheese. Flay's television shows and his fertile imagination for the pairing of smoky and sweet ingredients make this a sought-after title. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Top customer reviews
Of all of the cookbooks that I have owned...especially books involving the grill...this book is the only one that has actually inspired me to experiment. I think that is because it is the exact same way that Bobby wrote the book...he experimented and he talks about the themes and ideas he used while writing. The recipes are often variations on a theme...or themes...and the results are delicious.
One of the greatest tips I took away from this book was the use of chipotle puree. It is an easy, bold spicy addition to almost any recipe in the need of a "pick me up". As always, Bobby's concentration on grilling great beef shows here. Highlights include the Rib-Eye with the Red Wine-Honey Mustard Vinaigrette and Fresh Thyme and the Steak Salad with Watercress, Blue Cheese, and Cherry Tomato-Hot Sauce Dressing. If those two do not jump out at you, you shouldn't be grilling!
I raise my glass...and my tongs...to Bobby. This simple book not only educated me on cooking, but challenged me as well. My only complaint...more pictures!