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From Barnes & NobleThe Barnes & Noble Review
If Bobby Flay were a painter, his palette would be rich with bright reds, greens, and yellows -- not so incidentally, the color of peppers. And in fact Flay is an artist, but his medium of choice is charcoal and his canvas is the backyard grill. Those choices have led to great success: several bestselling books, two bustling New York City restaurants, and two TV shows that sent American cooks back to the grill and made Flay the poster boy for the Food Network in the process.
Flay's tasty new book, written with Julia Moskin, celebrates great American regional food -- with a twist. For Flay has traveled the country in search of authentic local recipes and then, when he discovered them, added some chipotle peppers here and some lime juice there, a pinch of curry powder or a dash of balsamic vinegar, to make them emphatically his own. (His grandmother's sauerbraten recipe may be the original, however.) There are puffy tacos from San Antonio, red rice from Savannah, and clam chowders from the North Shore of Boston. Whatever their origin, as transformed by Flay, bold flavors predominate -- with those of the Southwest coming in first, of course.
Packed with fresh food ideas for appetizers such as Key Lime-Red Pepper Ceviche with Fried Tortillas, pasta alternatives such as Black-Eyed Pea Risotto with Smoked Bacon and Swiss Chard, main courses such as Cumin-Crusted Chicken with Mango-Garlic Sauce, and desserts such as Fresh Fig-Blackberry Shortcake with Maple Whipped Cream, Bobby Flay Cooks American is a trip you'll savor over and over. It leaves a wonderful taste in your mouth. (Ginger Curwen)