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

Overview

Trend-setting chef Bobby Flay has created a bold new style of cooking, inspired by southwestern flavours, which has turned his Bobby's Mesa Grill, into one of America's most talked-about restaurants. This book reveals the secrets of his new style.

The inimitable 28-year-old Bobby Flay, whose Mesa Grill has become one of the most talked about restaurants in New York City, delivers more than 200 revolutionary recipes that translate his hot new American cooking style. ...

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

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Overview

Trend-setting chef Bobby Flay has created a bold new style of cooking, inspired by southwestern flavours, which has turned his Bobby's Mesa Grill, into one of America's most talked-about restaurants. This book reveals the secrets of his new style.

The inimitable 28-year-old Bobby Flay, whose Mesa Grill has become one of the most talked about restaurants in New York City, delivers more than 200 revolutionary recipes that translate his hot new American cooking style. Four-color photos throughtout.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Flay, an award-winning chef, restaurateur and cofounder of New York City's excellent, three-year-old Mesa Grill, here dips into the Mesa's Southwestern kitchen to withdraw what's best and innovative. The book's look reflects the sleek panache of the eatery: your eyes glide by big blocks of color and through a playful spaciousness. And Flay's signature boldness is fulfilled, too, in matters culinary. Herbs and spices dominate: pepper, as in red pepper-encrusted tuna steak or jalapeno preserves; cilantro (e.g., shrimp and cilantro pesto quesadilla); garlic; cumin; and basil, to name a few. Flay surveys equipment, techniques and ingredients, makes menu suggestions and in general celebrates the grill and sauces. His powerful flavors and robust imagination infuse the regional corner he has chosen. Collaborator Schwartz is a New York-based editor and food writer. Author tour. (June)
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Product Details

  • ISBN-13: 9780446517249
  • Publisher: Grand Central Publishing
  • Publication date: 5/31/1994
  • Edition number: 1
  • Pages: 224
  • Product dimensions: 8.87 (w) x 10.25 (h) x 0.87 (d)

Meet the Author

Bobby Flay
Bobby Flay

BOBBY FLAY opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative southwestern cuisine. The restaurant continues to get high marks in the Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar’s Palace Las Vegas and Mesa Grill Bahamas. He opened Bolo in 1993, Bar Americain in 2005, and Bobby Flay Steak in 2006.

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Sort by: Showing 1 – 6 of 4 Customer Reviews
  • 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.

    Was this review helpful? Yes  No   Report this review
  • 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

    Excellent

    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: www.mesagrill.com 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.

Sort by: Showing 1 – 6 of 4 Customer Reviews

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