Bobby Flay's Bar Americain Cookbook arrives too late for Independence Day, but this celebration of the country's regional flavors and dishes is still guaranteed to raise your patriotic spirits. With his 110 recipes, Flay pays due tribute to his New York roots and Cajun cuisine training, but "the iron chef of synergy" also tips his chef's cap to local specialties including Kentucky Ham and Ripe Figs, Chesapeake Barbecued Oysters and Alaska King Salmon. This temptingly illustrated cookbook includes recipes for every meal course from cocktails to desserts, even including a timely section on brunch. Tasty recipes carefully concocted to elevate your cooking skills.
Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavorsby Bobby Flay, Stephanie Banyas, Sally Jackson
When Bobby Flay looks at a map of the United States, he doesn’t see states—he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country’s answer to French bistros—to celebrate America’s… See more details below
When Bobby Flay looks at a map of the United States, he doesn’t see states—he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country’s answer to French bistros—to celebrate America’s regional flavors and dishes, interpreted as only Bobby Flay can.
Now you can rediscover American cuisine at home with the recipes in Bobby Flay’s Bar Americain Cookbook. Start with a Kentucky 95—a riff on a classic French cocktail but made with bourbon—and Barbecued Oysters with Black Pepper–Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors.
Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, Bobby Flay’s Bar Americain Cookbook shares Bobby’s passion for fantastic American food and will change the way any cook looks at our country’s bounty.
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Meet the Author
Bobby Flay is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby’s Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and The Next Food Network Star. Brunch with Bobby debuted on the Cooking Channel in fall 2010. A New York Times bestselling author, he is also a contributing editor to Parade magazine. This is his eleventh book. His website is BobbyFlay.com.
Stephanie Banyas has been Bobby Flay’s business assistant since 1996. She is the coauthor of Bobby Flay’s Throwdown!; Bobby Flay’s Burgers, Fries & Shakes; Bobby Flay’s Grill It!; Bobby Flay’s Mesa Grill Cookbook; and Bobby Flay’s Grilling for Life. She lives in New York City with her beloved cat, Emily Rose.
Sally Jackson began working with Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City–based food writer and actress.
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Bobby Flay's Bar Americain Cookbook ISBN- 978-0-307-46138-4 The first chapter is Cocktails. Nine refreshing drinks, some are illustrated in clear precise pictures. You can choose a drink from one with blackberries to a drink that you make a mint or cinnamon syrup. If you like both your ice tea and bourbon, then there is a drink for you as well. Now that you have your drink in hand, you can start making your soups and salads. Soups with roasted corn to vidalia onions. Gumbo to Catham Cod-Manhattan Clam Chowder. Pumpkin soup that includes honey and maple syrup. Off to the salads. Ingredients from apples with toasted walnuts to a fried green tomato salad that has trout and roasted beets for a start and top it with the sweet and sour dressing. Blue crab salad with a lemon dressing to a Boston lettuce salad with buttermilk-blue cheese dressing. Next we head off into the sandwich section. A unique grilled cheese sandwich with aged cheddar, goat cheese, bacon and green tomato. Sandwiches with lobster, swordfish and pulled barbecued duck. Unique sauces to make for the sandwiches as well. For the southwest flavors there is a green chile cheeseburger. This burger recipe includes a green chile relish made from poblano, hatch & Serrano chile's and top it with a queso sauce. To the appetizers. The choices here are many. Chips to Johnny cakes. Oysters. Lobsters & crabs oh my! And lets not forget appetizers with shrimp and mussels, tuna and steak. And even an oven baked pizza with double-smoked bacon,caramelized onions and garlic. There are not pictures for every recipe but the pictures that are in the book are mouth watering. For the seafood lovers, this is your chapter. Blackened sea scallops, crispy soft shell crabs, salmon, red snapper and more. Add some of the relishes and sauces such as a black bean sauce, charred tomato salsa or a mango-avocado relish and you are good to go. If you have a taste for poultry you will find recipes for chicken, turkey and duck along with sauces and sides. And meat lovers.... lamb, veal, pork, steak and even venison that includes a red cabbage bread pudding and concord grape sauce to make with it. Pictures so realistic they will have you picking up your steak knife and fork but don't forget your napkin as they are mouth watering as well. I hope you have room for more because here come the side dishes. Potatoes in all kinds of styles, from hash browns and chips to lobster potato salad. And more veggies like peas, kale, corn and asparagus to name a few. Chutney, BBQ baked beans to green chile spoon bread and more. No time to be full as we are now coming into the bread and desserts section. Black pepper buttermilk biscuits to corn bread sticks. Deep-dish chocolate cream pie to red velvet cake. Bourbon praline profiteroles with buttermilk ice cream to pumpkin bread pudding with a spicy caramel apple sauce to name only a few. For the brunch folks there is a chapter with eight choices. Blue corn fried eggs with red and green chile sauces and black beans for starters, biscuits and gravy, oatmeal with apples, raisins and more and top it off with the recipe for cinnamon cream. Cracked wheat waffles, flapjacks and crepes. The sauces and stocks chapter recipes include Bar Americain's barbecue sauce where the Mexican chiles show up with abut fourteen other ingredients. If you like your food to bite back you may want to try the habanero-mango hot sauce, when making this you want to make