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From Barnes & NobleThe Barnes & Noble Review
I would guess that Bobby Flay is now one of America's best-known chefs from his stint on Lifetime Television's "The Main Ingredient," his wild-and-crazy-guy persona on the Food Network's "Grillin' and Chillin'," his two previous cookbooks, Bobby Flay's Bold American Food and Bobby Flay's From My Kitchen to Your Table , and his many appearances at food festivals around the country. Meeting him, you certainly get a sense of a young man who is passionate about what he does and about life in general. And I would guess that the title of his latest cookbook, Bobby Flay's Boy Meets Grill , must have evolved from experience with the more traditional "boy meets girl" — his charm and vitality absolutely invite a come-hither look from the opposite sex!
I had thought that this most recent cookbook was tied to his television work, but Bobby told me that these were new recipes that evolved more from his restaurants and his personal life than from his television shows. "When I would make personal appearances or even in the restaurants, people would always ask which of my previous books had the most grilling recipes. Enough people asked that I thought it was time that I did a complete grilling book." "Is there really anything new to do on the grill?" I prodded. "Definitely," Bobby answered emphatically. "Some of the recipes in Boy Meets Grill are totally new to the grill. I have tried to keep them all very practical but interesting. I think that home grillers will find lots of flavor and variety along with my usual big, bold flavors."
"Is there aparticulartechnique or style that you think will most interest home cooks?" I inquired. "My technique for spit roasting on the grill will, I believe, really revolutionize backyard cooking. I try to take grilling beyond the 'throw a steak on' method and give cooks new ideas and inspiration for using the grill." "Do you offer us more than just meat?" I asked. "Oh, yes," enthused Bobby, "I do vegetables, fish, game, poultry — anything you can roast or sear, I grill." For those of us who live in colder climates, I was silently wondering if we could take these recipes indoors to our stovetop grills when Bobby interjected: "And almost everything can be done indoors on those handy little stovetop grills."
I always ask cookbook writers whom I am interviewing what they hope the reader/home cook will take away from their books, mainly because I find that their answers usually give some insight into who they are. When I posed this question to Bobby Flay, he gave an answer that I thought very much explained his personality. "I want home cooks to know that grilling is not just about hot dogs and hamburgers," he said. "It's really about entertaining and having fun. It is a way to get your family and guests involved in the meal. And you know what, it is the least intimidating way to cook, and the results are always simple and delicious."
Could there be any better answer from a chef who is as well known for his youth, sense of fun, and enthusiastic support of big, bold American flavors as he is for his prowess in the kitchen? I can guarantee that as you get ready for warm-weather outdoor cooking and pick up Bobby Flay's Boy Meets Grill , you will want to add Flay's other books to your cookbook shelf. Broaden your approach to cooking, both indoors and out, and let him introduce big, bold flavor into your life. He sure does know how to have fun at the stove or on the grill!