Bobby Flay's Grill It!

Bobby Flay's Grill It!

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by Bobby Flay
     
 

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Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.

Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with BobbySee more details below

Overview

Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.

Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.

Bobby knows how you shop and cook and knows you think “I want burgers tonight”–not “I want to do a main course on the grill.” As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.

A truly comprehensive grill guide, Bobby Flay’s Grill It! also includes:

    * Bobby’s take on charcoal versus gas grills (and how to pick one whatever your preference and budget)
    * A list of indispensable grilling tools
    * A guide to stocking the perfect grill pantry
    * A resource guide for high-quality ingredients, supplies, and accessories

Simply put, Bobby Flay’s Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right.


From the Hardcover edition.

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Editorial Reviews

Sam Sifton
Spanish flavors and steakhouse techniques predominate, along with a run of great burger recipes
—The New York Times
Publishers Weekly

This is the fourth cookbook by Flay dedicated solely to grilling, and over the years he has hosted four different cooking shows also focused on the art of placing meat and veggies upon a backyard flame. So one might excuse the author for having run out of arresting titles (à la, Boy Meets Grill) and for resorting to alphabetical order as a means of structuring his chapters. But what is truly surprising is his sudden and marked lack of preference for cooking with gas instead of charcoal. He then backs up his newfound indifference by never stating which grill might work best for any of these 150 recipes. However, Flay is still the sultan of sauce and the ruler of rub. He creates a Fig-Cabernet Vinegar Glaze for a filet mignon. In the seafood realm, grilled salmon is paired with a Honey-Mustard-Mint Sauce. Vegetarian offerings include Grilled Cremini Mushroom, Fontina, and Arugula Pressed Tacos. And a chapter on fruit provides mouthwatering desserts like Grilled Nectarines with Maple Crème Fraîche. If Flay has less to say than before, he at least does so with a healthy amount of seasoning. (Apr.)

Copyright 2007 Reed Business Information
Library Journal

Here are three new titles to open the summer grilling season. Adler and Fertig (coauthors, Weeknight Grilling with the BBQ Queens) focus on entertaining, offering menus for a variety of occasions, helpful tips and suggestions, and a good introduction to grilling and smoking. Their recipes are fairly sophisticated, and many of them include variations as well as wine suggestions. For most collections.

Flay's first restaurant, Mesa Grill in New York City, now has locations in Las Vegas and the Bahamas. The owner and executive chef of several other restaurants, he is also one of the veterans of the Food Network. The recipes in Flay's eighth cookbook are organized by ingredient, from Asparagus to White Fish, and they feature his trademark big, bold flavors. There are full-page color photographs of many of the dishes, an introductory section on grilling, and a source guide for ingredients and equipment. Expect demand.

Schlesinger (chef/owner, East Coast Grill, Boston) and Gourmet executive editor Willoughby's Thrill of the Grill is a standard, one of the first grilling books to venture beyond all-American steak and chicken. Their latest title offers more mouthwatering recipes, from Coriander-Crusted Halibut with Tomato-Mint Chutney to Smoke-Roasted Oregano Leg of Lamb. First published in England and then Americanized, the book has the occasional odd Britishism (e.g., "joint" instead of "roast"). That aside, this attractive book is filled with dozens of color photographs; four-page spreads called "Flavor Footprints" provide basic recipes from the cuisines that have most influenced the authors, e.g., Mexican-Latin and Indian. Recommended for mostcollections.
—Judith Sutton

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Product Details

ISBN-13:
9780307887634
Publisher:
Potter/TenSpeed/Harmony
Publication date:
08/24/2010
Sold by:
Random House
Format:
NOOK Book
Pages:
288
Sales rank:
816,843
File size:
10 MB

Related Subjects

Meet the Author

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. In addition to his restaurants, Bobby is the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on the Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series and Throwdown with Bobby Flay. This is his eighth book.
His website is www.bobbyflay.com.

STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1997. She is a graduate of the French Culinary Institute and lives in New York City.

SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.


From the Hardcover edition.

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Read an Excerpt

Chipotle-Honey–Glazed Chicken Wings with Toasted Sesame Seeds and Green Onion
Serves 4 to 6

Even though this version of hot wings is healthier than the classic—which is deep-fried and tossed in lots of butter and hot sauce—it’s every bit as tasty.

• 1 cup honey
• 2 to 3 tablespoons pureed canned chipotle chiles in adobo
• 2 tablespoons Dijon mustard
• 4 tablespoons ancho chile powder
• Kosher salt and freshly ground black pepper
• 4 tablespoons canola oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons Spanish paprika
• 3 pounds chicken wings
• 2 tablespoons sesame seeds, toasted
• 3 green onions, white and green parts, thinly sliced


1.Heat your grill to medium-high

2. Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.

3.Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.

4. Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.

5. Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.

6. Transfer the wings to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

From the Hardcover edition.

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