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Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors [Paperback]

Bobby Flay , Julia Moskin
4.7 out of 5 stars  See all reviews (6 customer reviews)
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Book Description

May 1 2005
The Food Network favorite and bestselling author of Boy Meets Grill provides recipes inspired by the great flavors of America. Bursting with mouthwatering, full-color photographs and packed with 150 original and tantalizing recipes, Bobby Flay Cooks American reflects America's passion for bold, exciting food, and Flay's own preference for sophisticated dishes that don't take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for: Succulent Texas dry-rub barbecue, Little Havana-style Cuban sandwiches, Slow-roasted Pacific salmon, Reuben sandwich only an Irish boy from New York can make. In addition, he kick-starts old favorites like tomato soup, chicken pot pie, baked ham, and apple fritters. As elegant to look at as it is fun to cook with, Bobby Flay Cooks American will entice Bobby's multitude of fans, and is certain to bring him a host of new ones.

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In his previous books Bold American Food and Boy Meets Grill, among others, chef and Food Network favorite Bobby Flay tempts readers with excitingly flavored food. Bobby Flay Cooks American, written with Julia Moskin, furthers the culinary cause with 125 new recipes. Though the recipes often require a kitchen commitment, they're easy enough to do at home. Cooks willing to take the plunge will please those they feed with enticing food.

In chapters that cover courses and dish types from soups and chowders through salads, entrees, sides, and desserts, Flay presents his "new American regional" cooking. Standouts among these include Baby Back Ribs with Mustard Molasses Barbecue Sauce and Fulton Fish Market Cioppino. Brunch dishes, sandwiches, and tacos also receive their due with recipes like Little Havana-Style Cuban Sandwiches, while corn, pasta, and rice are represented by the likes of Crawfish Lasagna and Spanish Red Rice with Roasted Salt-and-Pepper Shrimp. "For the first time I've included menus with recipes for my two favorite holidays," says Flay, presenting Thanksgiving and Fourth of July dishes such as his Roast Turkey with Pomegranate-Black Pepper Glaze and Fresh Sage-Smoked Chile Gravy and Slow-Barbecued Texas Brisket with Bourbon Barbecue Sauce. Desserts, such as Warm Coconut-Filled Chocolate Cakes and Maple Custard with Gingersnaps, round out the repertoire. Illustrated with color photos and containing technique information, the book makes an enticing addition to Flay's culinary Americana. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.


". . . highly personal. . . . His food is flavorful and fun to eat. The boy and the grill are well matched." -- William Rice, Chicago Tribune Magazine

"Celebrity chef Bobby Flay's new book, Boy Meets Grill, is becoming a barbecue bible . . ." -- Meredith Berkman, New York Post

"His multitude of fans drool over his spiced-up cookbooks. . . And they flock to his New York restaurants." -- Jerry Shriver, USA Today --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

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Most helpful customer reviews
4.0 out of 5 stars Down On The Farms Meets Mid-Town Manhattan Feb. 6 2002
Bobby Flay, owner of Mesa Grill and Bolo - along with numerous shows on the Food Network, has published his latest cookbook, "Bobby Flay Cooks American." This collection of regional recipes from his travels across the country is a wonderful way to experience new tastes, new combinations with a little bit of the down home flavor. I love Bobby's use of fresh ingredients and being from the Midwest, it allows me to expand my horizon's with new variables.
A few of my favs are : Mesa Grill's Pumpkin Soup with Cinnamon Cream and Toasted Pumpkin Seeds, Shrimp and Avocado Salad with Roasted Chayote, and Pressed BBQ Rueben Sandwich with Homemade Spicy Pickles.
Bobby's unique (New York) gourmet palate expands into this down-home and Mexican adventure with great excitement and enthusiasm. You can clearly see why he enjoys this type of food. I have been a fan of Bobby's for years and really enjoyed this new book. I found it a bit more user friendly than some of his other's and find myself really enjoying the recipes and little intro's about this history of the dish. This one is a hit!
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5.0 out of 5 stars Unique, Bursting with Flavor Recipe Collection Jan. 16 2002
Flay is really good at combining flavors in great, unique combinations, e.g. Lemon Sweet Potatoes. Here in this his new cookbook he takes regional American recipes and spices them up with his normal approach, Southwestern/Spanish influence.
Great dishes in here, including: Roasted Cauliflower and Lobster Soup with Crushed Almonds, Carmelized Apple Salad with Maytag Blue, Black Walnuts and Spicy Orange Vingarette, Crab Cocktail with Avocado, Coconut, Fresh Chiles and Lime, Sixteen Spice Rubbed Squab with Aged Goat Cheese, White Chicory and Wild Mushrooms, Fresh Fig-Blackberry Shortcake with Maple Whipped Cream, and Toasted Coconut Custard Pie with a Brulee Crust.
These are bright, fresh flavored recipes that will stretch many a cook's reportoire of recipes. It spans cusisines and geographical regions, providing a unique collection. Well done book with wide format, great color photos along with Sources and well done Index.
Don't try this if you're looking for simple dishes. But if interested in stretching and expanding your cooking horizons, this is defintely a book for you to try out. You'll be delighted with the results. Your best yet Bobby.
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4.0 out of 5 stars down home yummy Dec 28 2001
By A Customer
I like a cookbook that I can use, not one full of esoteric ingredients and recipes with many steps that are many pages long. This book captures the best of both worlds - short, simple (if you're kind of a foodie)recipes that bring glory to regular ingredients. Not another American food goes uptown book, this book keeps the cooking down on the farm, but modifies and combines American ingredients to achieve new and flavorful dishes.
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