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Boy Meets Grill Hardcover – May 19, 1999
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Though there's the unspoken suggestion that Bobby Flay invented fire, Bobby Flay's Boy Meets Grill actually follows in a long tradition of outdoor cookery books, starting with James Beard's take on the subject, the many contributions of Chris Schlesinger and John Willoughby, who truly opened wide the door to modern grilling, Phillip Stephen Schulz's Cooking with Fire and Smoke, and the remarkable Barbecue! Bible put together by Steven Raichlen that takes grilling global--to name just a few.
But Bobby Flay does have flair and he does have enthusiasm, and both show up on every page. In chapters that cover everything grillable--from burgers (they may be turkey, they may be tuna) to poultry to meat, vegetables, and fruit--Flay pushes hard on combinations of colors and textures, spices and flavors sure to excite the sleepiest palate on the beach. Check out a standard like Butterflied Chicken with Lemon, Garlic, and Basil, or something a little more exotic like Whole Lobster Smothered in Cascabel Chile Butter. What is the thought of Grilled Pork Loin Sandwiches with Spicy Mango Ketchup doing to your taste buds right about now?
The main caveat for these recipes: all are written to serve eight. And be sure to use common sense instead of some of the directions, such as cooking chopped garlic and shallots until soft in "almost smoking" hot oil, for four to five minutes. Hello. Where does soft stop and incinerated begin? --Schuyler Ingle
From Publishers Weekly
Copyright 1999 Reed Business Information, Inc.
Top Customer Reviews
What I found most impressive is that Flay keeps it simple with hamburgers, pizzas (yes pizza on the grill), chicken, and seafood recipes that anyone can make. Sometimes some extra effort is needed to create the homemade sauces, but its worth it in the end. Of particular interest to me was the way he uses various fruits and fruit juices in the dish.
The instructions are quite clear and he covers many basic questions about the grill. If you never tried any of Bobby's recipes or seen his show, you're missing out.
Can't wait for the next book.
He is stuck on himself. However, I truly like his cooking and use his recipes from the Food Network often. That was the motivation for buying this book. I'm not disappointed. There are such a magnificent variety here: Turkey Burgers Filled with Brie and Grilled Granny Smith Apple Slices, he's a genius with Quesadillas, here Barbecued Chicken with Grilled tomato salsa and buttermilk dressing, and the Red Snapper Grilled with Corn Husks with Roasted Jalapeno-Lime Butter is just superb! Also, unbelievable combo is Grilled Sea Scallop Ceviche or the Tarragon-Marinated Lamb Chops with Pineapple-Pecan Relish.
Grilled Radichhio and Goat Cheese Salad with a Balsamic-Honey Glaze is fabulous side dish as well as the Toasted Israeli Couscous Salad with Grilled Summer Vegetables.
His desserts and drinks are wonderful section, you can't go wrong with these to make hit. This book will heat up one's grilling repertoire!
Bobby Flay is a wonderful, creative chef but the visual presentation of his cookbook does not match his talents.
I made the Spicy Cucumber Pickles and Roasted Tomato Ketchup. The pickles were a vinegary mess, and the ketchup was sickenly sweet. I dumped both dishes, something I rarely do. The Hamburgers with Double Cheddar Cheese, Grilled Vidalia Onions and Horseradish Mustard were tasty, but do we really need a recipe to create a simple burger with onions and cheese?
The Paella was decent but not memorable. Ditto for the Key Lime Pudding Cake and the Watermelon, Grilled Peach and Blackberry Slad with Honey Yogurt Dressing, which was actually quite mediocre. I did enjoy the Lemon Blueberry Upside Down Cake.
I am such a Flay fan that I am not giving up on the book, although I would at this juncture if it were any other cookbook author. I am trying the chicken quesadillas tomorrow for friends...so far the Mesa barbecue sauce that is a component of that recipe is fantastic, although the recipe yield was supposed to be 3 cups and it was barely two cups. That's just poor editing.
Unfortunately many of the celebrity chefs are under pressure to crank out more and more books, and sometimes they do so without really testing the recipes adequately.
I am still hopeful to find a few gems in this book, but I expected a lot more from Flay.
Postscript: Finally, a really good dish. My friends loved the Chicken Quesadillas!
Most Recent Customer Reviews
As usual, Bobby hits it out of the park! This is a great resource for anyone looking for grilling ideas/recipes.Published 18 months ago by Shezcarl
Bobby is the master griller - he is the king of the grill. I use this book all the time. It is nice that I can put it in my kitchen or outside while I am cooking and follow along. Read morePublished 24 months ago by Dad
It will be a gift. But the recipes looked very goo.Published on July 10, 2014 by Virginia M. Pennell
This was a Christmas gift, and if I had more time I would have sent it back. Was listed as having "a wrinkle on the back cover. Read morePublished on January 4, 2014 by Laura Gough
I bought this for my hubby when I bought him his first grill. I also purchased BF's "Grilling for Life". Read morePublished on August 23, 2013 by Lisa
Good variety of easy to understand recipes from the master of the grill. Most of the recipes are good even for novices with easy to find ingredients.Published on August 14, 2013 by E. M.
Didn't keep my interest like other Bobby Flay books I've read. I don't know if the black and white pictures turned me off or the many unnecessary pictures of him. Read morePublished on August 4, 2013 by Amazon Customer