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Bobby Flay's Grill It! Hardcover – April 29, 2008
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Top Customer Reviews
The collection therefore is based on ingredient. One finds number of recipes on this ingredient, e.g. fish, veggies, etc.
This is nice collection of quality and creativity of this popular TV and restuaranter's deserved reputation of being one who likes some heat and spice, but always balanced and exciting food.
For example, with fish one finds delightful Scallops dish which can serve as appetizer, or main courseL Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto. There is also Grilled Scallops with citrus-giner Sauce and Rice Noodle Salad. I truly like some of the ingredients, such as lobster, mushrooms and eggplant, and the recipes are just well done and wide variety to choose from.
This concept fits my life well, as like to go shopping and find what looks best that day or my interest is perked, and then see what I can find in recipe collection and match with what I have on hand. This is the concept of this work, and it works well.
Bobby is grill meister and one of the best. This is excellent addition to his growing offerings. Well done four color photos and excellent helps along the way. Wish he would have included some wine suggests as well as drink ideas, as he is very adept at this.
But the heart of the book is the recipes. He divides these up into types of food--vegetables, chicken, beef, seafood, etc.
At the outset, he discusses grilling veggies. I have tried one of these already--asparagus wrapped in prosciutto. Straightforward ingredients--asparagus, prosciutto, mint, parsley, garlic, etc. Grill the asparagus, after tossing it with oil and seasoning with salt and pepper. Grill until crisp-tender. Then wrap in prosciutto (8 or so stalks at a time) with the other blended ingredients. Yummy! A fine side dish for a meal.
Beef? He begins with describing how to grill steak perfectly, the base recipe, so to speak. Then, he provides variations, such as creating sauces such as horseradish or balsamic-rosemary sauces. I spent my days in graduate school in Buffalo, New York, so I was especially intrigued by his "Spicy Buffalo style burger with celery-carrot slaw and blue cheese dressing." That is, he reinvents Buffalo chicken wings as a grilled burger.Read more ›
I also like how it's organized. Rather than organizing by appetizer, main dish etc, it's organized by food - such as corn, mushrooms, pork, chicken and more. Each chapter starts with the perfect way to grill that particular food, then follows with recipes using that main ingredient.
I highly recommend this book!
"Grill It" is a wonderful cookbook that is the companion to the FN series of the same name. I love the series and enjoy owning the book. If you only use the chapter on Burgers, pages 42--61, you have recovered your investment. Here you get Green Chile Sauce, BBQ Sauce, Red Wine - Onion Jam, Avocado Relish, etc on top of 9 burgers. Then, you get the rest of the book!
If you want the down & dirty on grilling, you want to own this book. (Memo to Bobby: the new Las Vegas Strip unit of Bobby's Burger Palace needs a chef's attention.)
Most Recent Customer Reviews
Bobby Flay's Grill It is essential for grilling newbies. He not only gives clear instructions on how to cook popular cuts of meat, but also provides suggestions and recipes for... Read morePublished 16 hours ago by Casey
the book was set up funny like several pages on one item example corn on the cob I wasn't interested in knowing that many way to bbq corn on the cob I returned itPublished 1 month ago by Gayle Storey
Good recipes, good pictures, well organized book.
It is very focused on the recipes -- I would have preferred a chapter or 2 talking about his cooking style, tips,... Read more
I gave this book to my husband, but I have already used it many times.Published 10 months ago by Ruth Perkins