Grilling guru and culinary superstar Bobby Flay knows what is in Americans' shopping carts--
boneless, skinless chicken breasts; maybe a few steaks; a bunch of asparagus; and whatever fruit
is in season; for example--and he knows how to cook up something new out of what we invariably
bring home from the store.
In his first four-color grilling book ever, Bobby eschews anything remotely cheffy in favor of a
back-to-basics bible for the way Americans shop and cook. Organized by ingredient, BOBBY FLAY'S
GRILL IT! provides basic recipes for ingredients that are in your refrigerator right now along
with tantalizing variations that will have you looking at zucchini in a whole new way. Here are
simple yet irresistible recipes full of Bobby's trademark bold flavors and best grilling tips.
Better still, this must-have cookbook will inspire home cooks to fire up their grills throughout
the year with delicious recipes, including:
· Mexicali Corn with Lime Butter & Cilantro
· Grilled Steak with Balsamic-Rosemary Butter
· Buffalo Burger with Swiss Cheese, Red Cabbage Slaw and Pickled Onion Russian Dressing
· San Diego Style Blue Corn Salmon Tacos with Orange Habanero Hot Sauce
· Grilled Banana and Nutella Panini
With 150 recipes and 100 four-color photos of finished dishes, ingredients, and the master at
work, BOBBY FLAY'S GRILL IT! is guaranteed to transform the way you look at a bag of groceries.
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 in Las Vegas and Mesa Grill Atlantis in the Bahamas. Bobby opened Bolo in 1993, Bar American in 2005, and Bobby Flay Steak in 2006. He is also the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on 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 seventh book.
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 most collections.
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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 ( 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 Crme Frache. If Flay has less to say than before, he at least does so with a healthy amount of seasoning. (Apr.)
[Page 53]. Copyright 2008 Reed Business Information.
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