Customer Reviews for

Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

Average Rating 4.5
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  • Anonymous

    Posted November 10, 2007

    Love it!

    I was very excited to get this book as I love Southwestern flavors. Initially, the book was slightly overwhelming. But he nicely explains some details about how to preparecertain foods for example there are several pages talking about various varieties of peppers and explanations of how to grill/puree them, etc. I started small with a couple of the soups - so far cauliflower and black bean. As you start you realize the recipes aren't as overwhelming as they seem and the results are fantastic! Additionally, the recipes aren't just for a specific item but often for other foods that complement them and could/should be eaten together. Plus, there are comments throughout the recipes of items that can be made in advance for the next day. Delicious and well explained!!!

    5 out of 5 people found this review helpful.

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  • Posted November 2, 2009

    Great book, make gourmet meals at home!

    I have been to the Mesa Grill at Ceasar's Palace in Las Vegas, and the food was amazing. I was able to find the New Mexican Rubbed Pork Tenderloin (with the Ancho Bourbon Sauce) on Food Network's website, and made it at home, and after a few attempts, it turned out very, very good. So, of course, when the opportunity to get this cookbook and learn to make the rest of the dishes at this great restaurant presented itself, I couldn't say anything but YES. The recipes presented in this book are the same (or so similar I can't tell the difference) to the ones being used in the restaurant. I have had several of the dishes both at Mesa and prepared at home and if executed properly the tastes are spot on!

    The recipes in here are great, we've already made 4 or 5 of the main courses, and most of them have turned out great on the first attempt, and with the others the mistakes we made were obvious. Bobby does a great job of explaining in detail each step of the process, including even detailed instructions for things like the proper way to roast and skin a pepper, how to create a chile puree, how to use dried chiles instead of fresh, etc. So even if you are a fairly novice cook without much Southwest experience, you will quickly be brought up to speed on the basics so that you can recreate these fantastic dishes in your own kitchen at home.

    He also does a great job of providing alternative ingredients in many recipes if there are ingredients that might be "hard to find" in your area -- and if you aren't sure what something is, a quick Google search will usually get you the rest of the way quite easily.

    Can't recommend this cookbook enough as a great way to create some fantastic meals at home that will knock the socks off of your friends and family -- they'll think you have Chef Flay helping you out in the kitchen for sure!

    (Be sure to check out the New Mexican Spice Rubbed Pork Tenderloin as well as the Green Pea & Green Chile Soup -- those are our favorites so far!)

    3 out of 3 people found this review helpful.

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