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Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes

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Sort by: Showing 1 – 6 of 4 Customer Reviews
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  • Posted April 24, 2010

    more from this reviewer

    Fun, Fiesta Party cookbook

    I love the recipes in this book! If you are not familiar with this style cooking and want to learn, this is an easy cookbook to follow. My only gripe is that some recipes have layers of flavor and thus, layers of different sauces and purees which can be cumbersome. But you can always opt out of making them. I especially enjoyed the yucatan marinade--great for any type of meat.

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  • Anonymous

    Posted September 3, 2004

    Great book with all valid information

    I enjoy food. Any kind of food. In this book we can see that how and what on the cooking. Very well put together book.

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  • Anonymous

    Posted June 7, 2001


    The first cookbook by Chef Bobby Flay. Here is an wonderful book that shows what an excellent Southwestern-style chef he is. This book contains explanations to some of his ingredients, as well as techniques to use, when using an ingredient, for example, using yellow tomatoes versus red tomatoes. He, also, adds resources where you can find some of his hard-to-find ingredients. This is a definite plus, as a lot of the chiles are hard-to-find in my area, but so worth the effort, because once you assemble the recipe, it is SO delicious! You just can't believe it. I tried a few of these recipes on David who has a distinct taste that is hard to please, to say the least, and he has loved each recipe I have made from this book. Favorites of ours are the Pan Seared New York Steak with Chipotle Butter, Caesar Salad with Red Chile Croutons and the Peach & Blueberry Cobbler! In addition to writing cookbooks, Bobby Flay hosts three television shows on the Food Network: 'Food Nation with Bobby Flay', 'Hot Off the Grill with Bobby Flay' and 'Grillin' and Chillin''. 'Food Nation' is a tour of the United States in the least likely spots, where Bobby Flay explores the cuisine of that area. Spots visited have been the Pennsylvania Dutch country, Kentucky, Nashville and Boston. 'Hot Off the Grill' shows Bobby Flay assemble meals with some volunteers that may be like the more average at-home cook, showing me, how easy these dishes really are to prepare. 'Grillin' and Chillin'' has only been on during barbecue season (that I have noticed), but shows Bobby Flay with Jack McDavid, a real southern cook. Together they barbecue huge spreads all on the grill! Bobby Flay also has his own line of spice and condiments. A wide assortment from dry rubs, drink mixes, infused oils and spice blends. These are available for purchase at his 'Mesa Grill' website: Also, he owns and works at two restaurants in New York City: 'Mesa Grill' (Southwestern cuisine) and 'Bolo' (Contemporary Spanish cuisine). I thoroughly enjoyed this cookbook and would highly recommend it!

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  • Anonymous

    Posted November 18, 2000

    One Of My Favorite Cookbooks!

    I love the strong, vibrant flavors in Bobbie Flay's recipes, and this book is one of my well used favorites. As the Italian Food Host at BellaOnline I appreciate good food no matter what the nationality, and have found that almost every single recipe I have tried from this book was well worth repeating. Just thinking about the Red Chile-crusted Salmon Steaks with Smoked Yellow Pepper Sauce makes me want to run for the kichen, while the Chipotle Pork Tenderloin with Green Apple Sauce is a recipe I have made over and over again for company. Bobbie's tamale recipes have made my family life long fans of the Mexican tamale, although many of his tamale recipes have a contemporary twist to them. Many recipes call for a basic recipe that is topped with a glaze, salsa or sauce, and although it may seem like a lot of work, even a beginner cook could easily follow these recipes and get stellar reviews from family and friends. If you like bold, spicy flavors, you'll LOVE this book!

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  • Anonymous

    Posted December 13, 2009

    No text was provided for this review.

  • Anonymous

    Posted January 6, 2010

    No text was provided for this review.

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