Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge

Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge


$24.75 $27.50 Save 10% Current price is $24.75, Original price is $27.5. You Save 10%.
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Wednesday, October 23


Are you ready?
Every week on Throwdown!, celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish—buffalo wings, chicken cacciatore, or sticky buns, for example—even though he may never have cooked these things before. The results are always entertaining—and delicious. In his first-ever cookbook collaboration with Food Network, Bobby shares the recipes and fun from his popular show.
For each episode, both Bobby’s recipe and his challenger’s are included, comprising a cross-country tour of regional specialties and good-hearted competitive spirit. Travel to San Antonio for puffy tacos, Philadelphia for cheesesteaks, Harlem for fried chicken and waffles, and Charleston for coconut cake. Try both dishes to pick your favorite, or challenge friends and family to a battle of your own. Either way, you’ll find tons of fantastic flavors in this best-of-the-best book from the first seven seasons of Throwdown!.
The ultimate companion cookbook to one of America’s favorite food shows, Bobby Flay’s Throwdown! lets home cooks and fans in on the action, featuring favorite Throwdown! moments and behind-the-scenes peeks alongside beautiful, all-new color food photography created just for this book. So if Bobby Flay ever strolls into your backyard asking “Are you ready for a Throwdown?” you definitely will be!

Product Details

ISBN-13: 9780307719164
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/12/2010
Pages: 272
Sales rank: 237,923
Product dimensions: 7.90(w) x 10.10(h) x 1.00(d)

About the Author

BOBBY FLAY is the chef-owner of three Mesa Grill restaurants, two Bar Americains, Bobby Flay Steak, and five 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 and Throwdown! with Bobby Flay. A New York Times bestselling author, he is also the food correspondent for CBS’s Early Show and a contributing editor at Parade magazine. This is his tenth book. His website is
STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1996. She is the co-author of 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.
MIRIAM GARRON has been the sous chef of Food Network since 2003. Prior to working in television, she edited three cookbooks in the MinuteMeals series. She lives with her family in Brooklyn, New York, the center of the universe.

Read an Excerpt

Bobby Flay’s Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
Makes 1 (10-inch) pie
Cinnamon Crunch
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1⁄8 teaspoon ground cinnamon
1 large egg, lightly beaten
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
11/2 cups canned pumpkin puree
11/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving
1. To make the cinnamon crunch, preheat the oven to 350ºF.
2. Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
3. To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
4. Reduce the oven temperature to 300ºF.
5. To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
6. Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
7. Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
Bourbon-Maple Whipped Cream
1¼ cups heavy cream, very cold
½ vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon, to taste
Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.


Bobby Flay’s Shellfish Gumbo
Serves 6 to 8

8 tablespoons (1 stick) unsalted butter
½ cup all-purpose flour
2 celery stalks, finely diced
2 carrots, finely diced
1 large Spanish onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, finely chopped
4 cups Shrimp Stock (recipe follows), or more if needed, hot
2 tablespoons honey
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, plus more for deep-frying the okra
1½ cups yellow cornmeal
8 ounces okra, cut into ¼-inch-thick rounds
1 pound large (21- to 24-count) shrimp, peeled and deveined, tails left on 18 shucked oysters
6 ounces jumbo lump crabmeat
¼ cup coarsely chopped fresh flat-leaf parsley leaves
3 green onions (green and pale green parts), thinly sliced

1. Melt the butter in a large Dutch oven over medium heat. Gradually whisk in the flour until smooth. Cook the roux, stirring occasionally with a wooden spoon, until it’s a light caramel color, 5 to 7 minutes. Then stir in all the vegetables and the garlic, and cook until the mixture begins to turn a deep chocolate color, about 5 minutes.
2. Whisk the 4 cups hot stock into the roux mixture, and bring to a boil. Then reduce the heat to low and simmer for about 20 minutes. Add more stock if the mixture is too thick. Season with the honey and salt and pepper to taste. 3. Meanwhile, heat 2 inches of canola oil in a deep sauté pan over medium-high heat until it begins to shimmer. Put the cornmeal in a shallow baking dish and season with salt and pepper. Season the okra with salt and pepper, and toss it in the cornmeal. Fry the okra, in batches, in the hot oil until golden brown, 2 minutes. Remove with a slotted spoon to a paper-towel-lined baking sheet and season with salt.
4. Heat 2 tablespoons of the oil in a large sauté pan over high heat until almost smoking. Season the shrimp with salt and pepper. Add half of the shrimp to the pan and cook until just pink on both sides, about 2 minutes. Set aside on a plate. Repeat with the remaining 2 tablespoons oil and shrimp.
5. Add the shrimp, oysters, and crabmeat to the sauce and simmer until the oysters are plump and cooked through, about 1 minute. Divide the seafood among 6 to 8 shallow bowls, ladle in some of the sauce, and garnish with the fried okra, chopped parsley, and green onions.

Shrimp Stock
2 tablespoons canola oil
4 cups raw shrimp shells and tails
1 medium onion, coarsely chopped
1 small carrot, coarsely chopped
½ medium celery stalk, coarsely chopped
1 cup dry white wine
1 medium tomato, chopped, or ½ cup chopped canned plum tomatoes
1 bay leaf
8 black peppercorns

Heat the oil in a large saucepan over high heat until almost smoking. Add the shrimp shells and tails, onion, carrot, and celery, and sauté, stirring, for 5 minutes. Add the wine and boil until reduced by half. Add 8 cups cold water, the tomato, bay leaf, and peppercorns. Reduce the heat to medium, cover partially, and simmer for 40 minutes. Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

Bobby Flay's Throwdown! 3.5 out of 5 based on 0 ratings. 64 reviews.
GailCooke More than 1 year ago
Millions of us watch THROWDOWN on the Food Network every week. It's great fun and we learn a lot when celebrity chef and restauranteur Bobby Flay takes on cooks who claim to make the best ever of a popular dish, such as Coconut Cake, Lasagna or Grilled Cheese sandwiches (wait until you taste Bobby's made with grilled Brie, Goat Cheese, bacon, and green tomato - called by some a "taste explosion"). As we know, Bobby happily takes on these challenges even though he may never have cooked a specific dish before. While watching THROWDOWN is a pleasure what a treat and how handy to have over 100 of these recipes available in Bobby's first cookbook. It's a beauty of a book with many of the show's favorite moments, some peeks behind the scenes, and gorgeous food photography. You'll find everything from Barbecue to Mac 'n' Cheese to Ravioli with all sorts of good dishes in between. For each episode of THROWDOWN featured in the book both Bobby's and his challenger's recipes are included. For instance, when it comes to Grilled Cheese Connie and Bill Fisher who own a restaurant in New Jersey that offers 31 varieties of grilled cheese may have thought they were sure-wins with their sandwich built with Monterrey Jack cheese, turkey and bacon on rosemary focaccia. Not quite - Bobby took the day with his "Grilled Brie and Goat Cheese with Bacon and Green Tomato." Mom's grilled cheese was great but nothing like these! Don't we all love spaghetti and meatballs? Bobby's looked tempting but a100-year-old recipe from Mike Maroni was declared tops, and Mat Arnfeld taught Bobby a few tricks when it came to Fish and Chips (Flour whisked with brown ale for dredging the fish couldn't have hurt). Sometimes Bobby wins and sometimes he loses, while the recipes are always terrific. It's impossible to choose a favorite, so enjoy 270 pages of fun and fine food. - Gail Cooke
Anonymous More than 1 year ago
Really good cook book!
LeHack on LibraryThing More than 1 year ago
You've seen the show, here are the recipes. I remember the mac and cheese throwdown. Who doesn't love mac & cheese, the utlimate comfort food. Don't even think about trying this recipe if you are dieting. It must be 2000 calories. After reading the recipes, I actually prefer some of Flay's reworks of the classics. If you want tried and true, like mom's home cooking, go for the restaurant version.
Anonymous More than 1 year ago
DMAB46 More than 1 year ago
AWESOME BOOK....  What I love about this book besides the recipes is the story's behind them. Bobby went and picked from his show, by the same name, recipes that were on the show. He shares the winning & losing recipes, even if he was the losing recipe. These recipes are great and I think everyone will enjoy them
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago