Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!

( 1 )

Overview

The connection between Flay and fire began when, as a kid growing up in New York City, Bobby learned to grill during trips to the Jersey Shore. As a young chef starting out, he always wanted to work the grill station, and when he opened his first restaurant in 1991, he called it Mesa Grill. The word grill was firmly hooked to his name. And then, the Food Network called. Like his highly rated prime-time grilling show, Boy Gets Grill is set on a rooftop in Queens overlooking the Manhattan skyline and celebrates the...
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Overview

The connection between Flay and fire began when, as a kid growing up in New York City, Bobby learned to grill during trips to the Jersey Shore. As a young chef starting out, he always wanted to work the grill station, and when he opened his first restaurant in 1991, he called it Mesa Grill. The word grill was firmly hooked to his name. And then, the Food Network called. Like his highly rated prime-time grilling show, Boy Gets Grill is set on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods. This is Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on.

The question isn't "Can I grill this?" but "Is there a reason not to grill this?" Usually the answer is "Go ahead and try it!" Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty.

The grill is no longer for weekends only. The recipes in Boy Gets Grill are the quickest and easiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger. Boy Gets Grill is also full of great ideas for entertaining and enjoying the company of family and friends. In the "Big Parties" section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill. The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak.

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Editorial Reviews

Dwight Garner
In his new book, Flay once again demonstrates his slightly demented genius for concocting dishes that light up your mouth like a Caribbean pinball machine.
The New York Times
Publishers Weekly
Although grilling is often synonymous with red meat, roaring flames and testosterone, Flay, star of the Food Network's Boy Meets Grill (and author of the book of the same name), shows that there is a sensitive, more elegant side of grilling. The CBS Early Show's food correspondent presents an array of impressive dishes made for grilling, from the sweet and sour Brick-Grilled Baby Squid with Tamarind-Mint Dressing to Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts. Many of Flay's recipes feature international flavors, and he seems to have a knack for fish, shellfish and poultry. That doesn't mean, however, that the native New Yorker doesn't enjoy a hunk of beef grilled to perfection every once in a while. For those cravings, Flay offers the Pressed Cuban-Style Burger, an amalgam of "a big, fat burger oozing melted cheese and pickles" and "a big, fat Cuban sandwich oozing melted cheese and pickles," or Grilled Ribeye Steak with Cilantro-Garlic Butter, which has a "straightforward flavor punch." Flay gives a copious introduction to every recipe and often cross-references techniques (which he reviews at the book's outset) and offers suggestions for accompaniments (for example, if you're serving the divinely simple Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro, prepare grilled corn on the cob and avocado salad as sides). Most of Flay's salads, dips, pizzas and quesadillas, as well as the main dishes, are uncomplicated and draw on fresh ingredients, and novices should have no trouble following his easygoing instructions. Color and b&w photos. Agent, Jane Dystel. (May) Forecast: Loaded with photos of Flay shopping, cooking and eating, the book is guaranteed to draw in fans of Boy Meets Grill. Expect a blaze of Father's Day sales; a slow burn should continue well into summer. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9780594488446
  • Publisher: Scribner
  • Publication date: 5/25/2004
  • Pages: 320
  • Product dimensions: 8.40 (w) x 9.20 (h) x 1.20 (d)

Meet the Author

Bobby Flay

Bobby Flay is one of the most beloved — and famous — chefs in America. He is the food correspondent for CBS's The Early Show, appearing biweekly to report on food and cooking across America. In addition to his highly rated prime-time Food Network show Boy Meets Grill, his newest show, BBQ America with Bobby Flay, debuted in the summer of 2004. He is the chef-co-owner of two celebrated New York City restaurants, Mesa Grill and Bolo, which recently received a three-star rating from The New York Times, and is opening Mesa Grill Las Vegas in the summer of 2004. This is his fifth book.

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Read an Excerpt

Bobby Flay's Boy Gets Grill

125 Reasons to Light Your Fire!
By Flay, Bobby

Scribner Book Company

Copyright © 2004 Flay, Bobby
All right reserved.

ISBN: 0743254813

Preface


One day I woke up and realized that I had become permanently attached to my grill. How could this be? I am a native New Yorker who still lives in the heart of Manhattan. I didn't grow up with a backyard grill. I have yet to see a grill fired up in the middle of Times Square or in front of the Empire State Building, so I couldn't have just picked up my love for outdoor cooking around town.

Open-flame grilling, as well as propane tanks for gas grills, are pretty much illegal here in Manhattan. But, in fact, there's a lot of grilling that goes on in the city. Manhattanites have been secretly grilling for years. I have been to some fabulous parties on some of New York's most picturesque terraces, where the grill, as always, was the life of the party. But we guerrilla grillers don't talk about it a lot. Until now.

Starting with trips to the Jersey Shore when I was a kid, I've always been attracted to the heat and excitement of the grill. When I was a young chef just starting out, I always wanted to work the grill station. When I got lucky enough to open my own restaurant in 1991, I called it Mesa Grill, and the word "grill" first started to get hooked up with my name. The connection of Flay and fire had begun. And then the Food Network called.

I started with the Food Network back in 1996 on a pretty basic show called Grillin' & Chillin'. It was just two guys grilling (me and a friend named Jack McDavid); one city style, the other country style. A few years later, a new show, Hot off the Grill, let me cook for my friends (indoors, this time).

And now there's Boy Meets Grill, where finally I get to grill in the city (not in Manhattan, but right across the river in Queens). I get to show off my New York and the great ethnic cuisines, ingredients, and markets it has to offer: Chinatown, of course; Astoria, Queens (for Greek food); Arthur Avenue in the Bronx (for old-style Italian); lower Lexington Avenue (better known as Curry Hill, for Indian); the flavors go on and on. From barbecue to pizza, Argentine asados to Jamaican jerk, summer vegetables to tandoori to Peking duck, everywhere I go, grilling is there.

Grilling in America used to be about hot dogs, hamburgers, and lighter fluid. But now anything goes on the grill -- if you like it, you can grill it. You can scatter a dozen whole clams on the grate of a hot grill to steam in their own briny juices; you can simmer chicken, sausages, and mussels in a big pot; you can grill pizza dough for the crispest, tastiest crust; you can add a little smoke to the sweetness of peaches and nectarines by roasting them on the grill for dessert. The question isn't "Can I grill this ?" but "Is there any reason not to grill this?" Usually the answer is: Go ahead and try it! Grilling is the best way I know to keep cooking fun and adventurous.

Of course, Boy Gets Grill is the sequel to Boy Meets Grill, but it has a direction all its own. The new recipes are even simpler and quicker, to reflect how busy life is now. I still want to cook for my friends and family, and grilling fits into that better and better.

In fact, most of the home cooking I do now starts with turning on the grill. Thanks to my hungry friends and my trusty grill, I've realized that grilling isn't just for weekends and parties anymore.

The recipes in this book are meant to be easy to make and (pleasantly) challenging to your sense of taste. They are full of the flavors, textures, spices, and ideas that have shaped who I am as a person and as a cook. Some recipes are new combinations that (I hope) will become staples in your kitchen. Some are classics that are perfect when adventure seems a little more than you want.

I hope you'll bring out this book whenever you've got your grill cranked up. Don't hesitate to contact me with any grilling question you have at bobbyflay.com.

As we all know, New York City has had some difficult days in the last few years, but the spirit of New Yorkers has never paused for a moment. I think the great food we have all over this city is one of the things that brings us together. That was very much in my mind when I was writing this book; I hope you can taste it in the recipes.

Here are at least 125 reasons to light your fire. Most important, have a great time doing it and keep the flame alive.

Bobby Flay

New York City



(Continues...)

Excerpted from Bobby Flay's Boy Gets Grill by Flay, Bobby Copyright © 2004 by Flay, Bobby. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Preface xvii
What You Need to Grill (and What You Don't) 1
How Hot Is Hot? 3
How Do You Know When It's Done? 5
Bobby's Guide to Steak 7
Basic Procedures and Ingredients 9
Cool Drinks 15
Extra-Spicy Bloody Marys 17
Mango-Mint Iced Tea 18
White Peach Sangria 19
Rose Sangria 20
Mojitos 21
White Peach Margaritas 22
Pineapple-Mint Tequila Fizz 23
Fresh Lemonade with Tequila and Mint Sprigs 24
Dips, Pizza, Flatbreads, and Quesadillas 25
Charred Corn Guacamole 26
Roasted Green Chile-White Bean Dip 28
Sour Cream Salsa 29
Feta and Scallion Dip with Olive Oil and Lemon 30
Thick Yogurt with Lemon-Basil Pesto and Grilled Bread 32
Smoky Red Pepper and White Bean Dip 34
Tomato Bread with Prosciutto 37
Grilled Flatbread with Cucumber-Yogurt Salad and Toasted Walnuts 38
Grilled Pizza with Grilled Sausage, Peppers, Onions, and Oregano Ricotta 40
Crispy Bacon and Corn Quesadillas with Avocado-Cherry Tomato Relish 42
Grilled Quesadillas with Sweet Corn, Grilled Shrimp, and Jalapeno Pesto 44
Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress 46
Grilled Quesadillas with Feta, Spinach, and Olive-Lemon Relish 48
Grilled Quesadillas with Black Olive Tapenade, Goat Cheese, and Tomato-Basil Relish 50
Grilled Four-Cheese Quesadillas with Roasted Red Peppers and Yellow Tomato-Thyme Salsa 52
Vegetable Appetizers, Salads, and Sides 55
Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette 56
Fresh Buffalo Mozzarella with Red and Yellow Tomatoes and Basil Vinaigrette 58
Stacked Tomato Salad with Goat Cheese and Tapenade 60
Grilled Bread Panzanella 63
Fava Bean and Manchego Cheese Salad 64
Crunchy Vegetable Slaw with Peanut Sauce and Crispy Noodles 66
Jicama Slaw with Lime-Ancho Dressing 68
Parmesan-Crusted Portobello Mushroom Caps 69
Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco 70
Grilled Artichokes with Smoky Tomato Vinaigrette 72
Grilled Zucchini with Romesco Sauce and Hazelnuts 74
Coconut-Cashew Basmati Rice Salad 76
Grilled Vegetable-Saffron Rice Salad 78
Texmati Rice Salad with Black-Eyed Peas and Roasted Red Peppers 80
Grilled Asparagus and Quinoa Salad with Goat Cheese and Spicy Black Olive Vinaigrette 82
Grilled Potato Salad with Watercress, Scallions, and Blue Cheese Vinaigrette 84
Maple-Glazed Grilled Sweet Potatoes 86
Big Parties 87
Fish Taco Party 88
Smooth Tomato-Serrano Chile Salsa 88
Grilled Snapper with Citrus Vinaigrette 89
Grilled Shrimp with Orange-Cilantro Vinaigrette 90
Grilled Swordfish with Lime-Basil-Jalapeno Vinaigrette 91
Burger Bar 93
Chipotle Ketchup 93
Green Chile Mayonnaise 93
Guacamole 94
Salsa Fresca 94
The Best Burgers 95
Skewer Party 97
Lamb Tenderloin with Serrano-Mint Glaze 97
Tandoori Chicken 98
Lime-Cilantro-Glazed Shrimp 99
Pork with Molasses-Mustard Glaze 100
Hoisin-Glazed Beef 101
Fish and Shellfish 103
Grilled Clams in the Shell with Serrano Ham 105
Grilled Sea Scallops with Papaya-Tomatillo Salsa 106
Grilled Sea Scallop Salad with Endive and Arugula 109
Grilled Shrimp Taquitos with Asparagus, Red Cabbage, and Creamy Chipotle Sauce 110
Grilled Shrimp with Triple Lemon Butter 112
Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro 114
Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger, and Toasted Sesame Seeds 116
Fire-Roasted Prawns with Habanero-Garlic Vinaigrette 118
Grilled Soft-Shell Crab Sandwich with Smoked Chile Tartar Sauce 120
Grilled Split Lobsters with Curry Butter 122
Grilled Lobster Rolls with Scallion Mayonnaise 124
Cedar-Planked Lobster Tails with Corn and Smoked Chile Relish 128
Brick-Grilled Baby Squid with Tamarind-Mint Dressing 130
Grilled Octopus-Sweet Onion Salad with Oregano Vinaigrette and Grilled Lemons 132
Grilled Whole Sardines with Lemon, Olive Oil, and Black Pepper 135
Grilled Cod with Grilled Sweet Peppers and Parsley-Anchovy Relish 136
Grilled Cod with Tarragon, Yellow Tomato, and Black Olive Relish 138
Grilled Halibut with Mango, Serrano, and Scallion Relish 140
Grilled Halibut with Grilled Peach-Mint-Balsamic Relish 142
Red Chile-Roasted Striped Bass with Black Bean and Corn Succotash 144
Grilled Salmon with Crunchy Sweet Mustard Vinaigrette 146
Grilled Salmon with Tomato-Caper Vinaigrette 148
Grilled Tuna with Red Chile, Allspice, and Orange Glaze 150
Grilled Tuna with Avocado-Tomatillo Sauce 152
Grilled Tuna with Grilled Mushrooms in Sherry Vinaigrette 154
Jerk-Rubbed Swordfish with Habanero-Mint Glaze 156
Grilled Swordfish with Coconut, Key Lime, and Green Chile Sauce 158
Grilled Whole Fish with Tarragon, Orange, and Parsley 160
Grilled Whole Fish with Oregano Salt and Black Olive-Feta Relish 162
Chicken, Duck, and Other Birds 165
Caribbean-Spiced Chicken with Mango Yogurt Sauce 166
Jerk-Rubbed Chicken Thighs with Homemade Habanero Hot Sauce 168
Soy-Ginger Chicken Rolled in Crisp Lettuce with Peanut Dipping Sauce 170
Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts 174
Spanish-Spiced Chicken with Tangy Pomegranate-Mustard Glaze 176
Butterflied Chicken with Rosemary-Lemon-Garlic Oil, Parmesan, and Black Pepper 178
Grilled Chicken in Adobo with Garlic Butter 180
Portuguese-Style Chicken with Spicy Sausage and Mussels 182
Herb-Rubbed Grilled Whole Turkey 184
Asian-Spiced Duck Breasts with Ginger-Chile Glaze 186
Peking Duck Breasts with Scallions, Pancakes, and Grilled Oranges 188
Roast Duck with Sweet-Hot Mustard-Mint Glaze 190
Grilled Black and White Pepper Quail 192
Tandoori-Marinated Rotisserie Cornish Hens 193
Crispy Capon Breast with Cuban Barbecue Sauce 194
Beef, Lamb, Pork, and Sausages 197
Pressed Cuban-Style Burger 198
Black Pepper-Ancho-Crusted Beef Filets with Hot-and-Sweet Mint Glaze 200
Steak Salad with Watercress, Blue Cheese, and Cherry Tomato-Hot Sauce Dressing 202
Black Pepper-Crusted Strip Steaks with Mint Chimichurri 204
Porterhouse Steaks with Fra Diavolo Barbecue Sauce and Cherry Pepper Salad 206
Barbecued Brisket Sandwiches on Texas Toast 210
Balsamic-Marinated Flank Steak with Arugula, Tomato, and Shaved Parmesan Salad 214
Coffee Spice-Rubbed Ribeye with Smoky Tomato-Red Chile Salsa 216
Thick-Cut Ribeye with Red Wine-Honey Mustard Vinaigrette and Fresh Thyme 218
Grilled Ribeye Steak with Cilantro-Garlic Butter 220
Smoky-Sweet Rotisserie Apricot-Chipotle-Glazed Lamb Tacos with Goat Cheese and Salsa Cruda 222
Grilled Lamb Chops with Garlic, Fresh Thyme, and Grilled Lemons 225
Grilled Baby Lamb Chops with Orange-Mint Yogurt Sauce and Grilled Oranges 226
Roast Leg of Lamb Marinated in Red Chile, Citrus, and Thyme 228
Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo 230
Asian Spice--Rubbed Pork Chops with Wild Mushroom--Soy Vinaigrette 232
Pork Chops with Soy-Honey Glaze and Grilled Sweet Onions 234
Thin Pork Chops with Fresh Nectarine-Ginger Chutney 236
Grilled Bacon, Lettuce, Green Tomato, and Goat Cheese Sandwich 238
Maple-Peach-Glazed Ham Steak 239
Beer-Simmered Bratwurst with Grilled Onions and Red Sauerkraut 240
Simple Desserts 243
Watermelon Slices with Lime-Honey Syrup 245
Grilled Nectarines with Blue Cheese, Honey, and Black Pepper 246
Grilled Peaches with Creme Fraiche and Molasses 247
Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone 248
Blueberry Cobbler with Brown Sugar Whipped Cream 250
Crushed Blackberry Sundaes with Toasted Pecans, Caramel Sauce, and Whipped Cream 252
Fresh Mango Batidos 254
Pineapple-Coconut Milkshakes with Dark Rum 255
Cafe con Leche Milkshakes 256
Fresh Blueberry--Vanilla Rum Milkshakes 257
Menus 259
Caribbean, Hot and Sweet 260
Entertaining Argentine Style 262
Greek on the Grill 264
Indian Spice 266
Spanish Fiesta 268
Cuban Mojito Party 270
Italian-American Firehouse Dinner 272
All-American Brunch 274
Chinatown Market 276
Asian Flavors 278
Spring Fling on the Grill 280
Summer Rooftop Party 282
Mesa Grill Classics 284
Sources 287
Index 289
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Customer Reviews

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Sort by: Showing all of 9 Customer Reviews
  • Posted February 22, 2010

    I Also Recommend:

    Bobby is the Grill Master !!

    I love this book. This is the first of Bobby's many books on grilling, but the first one I've bought. He makes the entire process of grilling very easy and enjoyable. I bought this book in January when there is 2 ft of snow outside. I can't wait until outdoor season so I can start to use many of its recipies and techniques.

    Although the meat recipies are great, the ones on sauces, rubs, etc. are greater. The color pics make your mouth water.

    He also has a lot of valuable information about the grill and how best to use it and many, many techniques. You'll love this book.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted July 26, 2009

    more from this reviewer

    I Also Recommend:

    Exciting Food for the Sophisticated Palate

    I love to experiment on my guests with newly found recipes that I have not tried beforehand. I have prepared more than half of the recipes in this book with great success! The ingredients are easily found in large grocery stores or online (Mr. Flay is informative on the online sources). Inspirational in his use of ingredients and combination of flavors, I would highly recommend this cookbook.

    1 out of 1 people found this review helpful.

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  • Posted November 1, 2008

    Excellent

    Great cookbook with innovative recipes, flavorful dishes, and fun ideas. I've yet to make something out of here that didn't get rave reviews. Excellent value.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 16, 2005

    We were worried but..

    When making some of the recipes, I kept thinking, 'did Bobby mess this up?' But it always turns out perfectly and makes me feel like a chef. The book is organized very well and includes sources for the exotic ingredients that may be hard to find in local stores. The recipes sound intimidating but are pretty easy to prepare if you have cooked before. Maybe a little tough for a beginner.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted June 9, 2004

    Great Recipes That Actually Work

    Love this book. The recipes are innovative and unique and all of them, that I have prepared so far, actually work..I look forward to trying them all before I have to pack away my grill for the summer.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 23, 2013

    BOBBY!

    BOBOBOBDYOBYOBDYOBDYOBDYOODEEOODEEKABOOM!

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    Posted May 17, 2010

    No text was provided for this review.

  • Anonymous

    Posted August 31, 2010

    No text was provided for this review.

  • Anonymous

    Posted April 28, 2009

    No text was provided for this review.

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