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Bobby Flay's Boy Gets Grill [Hardcover]

Bobby Flay
4.6 out of 5 stars  See all reviews (5 customer reviews)
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Book Description

May 18 2004
Sequel to the bestselling Boy Meets Grill, Boy Gets Grill marks Bobby Flay's return to the fire with his first grilling book in five years.

The connection between Flay and fire began when, as a kid growing up in New York City, Bobby learned to grill during trips to the Jersey Shore. As a young chef starting out, he always wanted to work the grill station, and when he opened his first restaurant in 1991, he called it Mesa Grill. The word grill was firmly hooked to his name. And then, the Food Network called.
Like his highly rated prime-time grilling show, Boy Gets Grill is set on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods. This is Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on.
The question isn't "Can I grill this?" but "Is there a reason not to grill this?" Usually the answer is "Go ahead and try it!" Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty.
The grill is no longer for weekends only. The recipes in Boy Gets Grill are the quickest and easiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger.
Boy Gets Grill is also full of great ideas for entertaining and enjoying the company of family and friends. In the "Big Parties" section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill.
The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak.

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From Publishers Weekly

Although grilling is often synonymous with red meat, roaring flames and testosterone, Flay, star of the Food Network's Boy Meets Grill (and author of the book of the same name), shows that there is a sensitive, more elegant side of grilling. The CBS Early Show's food correspondent presents an array of impressive dishes made for grilling, from the sweet and sour Brick-Grilled Baby Squid with Tamarind-Mint Dressing to Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts. Many of Flay's recipes feature international flavors, and he seems to have a knack for fish, shellfish and poultry. That doesn't mean, however, that the native New Yorker doesn't enjoy a hunk of beef grilled to perfection every once in a while. For those cravings, Flay offers the Pressed Cuban-Style Burger, an amalgam of "a big, fat burger oozing melted cheese and pickles" and "a big, fat Cuban sandwich oozing melted cheese and pickles," or Grilled Ribeye Steak with Cilantro-Garlic Butter, which has a "straightforward flavor punch." Flay gives a copious introduction to every recipe and often cross-references techniques (which he reviews at the book's outset) and offers suggestions for accompaniments (for example, if you're serving the divinely simple Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro, prepare grilled corn on the cob and avocado salad as sides). Most of Flay's salads, dips, pizzas and quesadillas, as well as the main dishes, are uncomplicated and draw on fresh ingredients, and novices should have no trouble following his easygoing instructions. Color and b&w photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

The irrepressible Flay teams with noted food writer Moskin in another of his cookbooks on the art of grilling. Flay personifies the urban griller. He uses top-quality ingredients from a vast array of ethnic cuisines to produce a panoply of flavors favored by contemporary palates. Guacamole gets a kick from the addition of grilled corn kernels. Quesadillas go over the top with a garnish of fresh thyme-scented salsa, three cheeses inside, and a dollop of ricotta on top. Grilled potatoes make a novel potato salad, especially when dressed with blue cheese. Cedar planks, so popular for grilling salmon, serve equally well for grilling lobster, which is then accompanied with roasted corn and chipotle pepper salsa. Flay's compulsion to tinker extends even to a classic sandwich, the BLT, and he adapts it for grilling by using green tomatoes and a bit of goat cheese. Flay's television shows and his fertile imagination for the pairing of smoky and sweet ingredients make this a sought-after title. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Inside This Book (Learn More)
First Sentence
The list of things you don't need in order to grill great food is a lot longer than the list of what you do need. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most helpful customer reviews
2 of 2 people found the following review helpful
This is the first of Bobby Flay's books I have reviewed and I approached it with the expectation that it will either deflate the hype of Flay's celebrity or show that, as I have seen with Jamie Oliver, there is real substance behind the smoke.
My first observation is that aside from a few nice frills, the book is all about the recipes and all about Bobby Flay. To get them out of the way, the nice frills are the complete list of recipes at the beginning of the book, the list of internet sources at the end of the book, and the last chapter on menus. For a book with only 125 recipes, the complete listing of recipe titles in the table of contents is a natural feature. It should be a feature in every cookbook. The list of internet sites is becoming another expected feature of cookbooks. The list of menus is a very nice touch and shows up what I think is the book's strongest feature. I must say the few color photographs of plated dishes are very good. The many black and white photos of Bobby doing this and that are boring.
I was very pleased to see that Flay's choice of recipes was not at all limited by the cuisine of his two restaurants. In addition to Southwestern and Spanish cuisine, Flay covers other Latin tastes such as Cuban, Caribbean and Argentinean plus Greek, East Indian, Chinese, Thai, and Italian. He has enough recipes to fill out complete menus for each of these cuisines.
Even when you just look at his core cuisines, you can see that Flay is giving us original recipes. They may not be all of his own invention, but they are certainly uncommon. For example, he presents six quesadilla recipes, none of which contain black beans, which is a staple in the four quesadilla recipes in Steve Raichlen's encyclopedic 'BBQ USA'.
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5.0 out of 5 stars perfect book for summer June 9 2004
If, like me, you like to barbecue as soon as the temperature allows, this is the book for you. Although "burgers and dogs" have their place in the grill hall of flame, parties always needs a little variety. All of the recipes are easy to follow, and weren't overly complicated or "scary." I was confident enough with this cookbook to invite friends over for dinner... when I had never even tried to make the recipes before! And the flavors, while intense and unique enough to wow my culinary sensibilities also impressed my friends, who had never before even heard of "tamarind" or "turmeric!" It's hard to find any cookbook which can appeal to such a varied crowd - let alone one written especially with grilling in mind.
Bobby Flay's cookbook gives you a number of great options for your every culinary whim as well as your big barbecue extravaganzas! If you like to grill, I recommend this book for you!
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5.0 out of 5 stars Consider my fire lit! June 9 2004
By A Customer
This book seriously rocks! I am an admitted grilling novice and yet, being a Flay fan, I thought I had to give it a try. And I am so glad that I did. I tried the pepper crusted steak with mint chimichurri sauce over the Memorial Day weekend (yum!) and was so encouraged by the rave reviews that I got from my friends that I decided to do a whole Flay party last weekend. I followed his menu for "Greek on the Grill" and couldn't have been happier. Everything I tried had just the right combination of flavors and textures. After some ouzo, my friends and I thought that we were on the beaches in Santorini. I'd reccomend this book to everyone - and I do. My dad is getting one for Father's Day!
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5.0 out of 5 stars Another Great Cookbook by Chef Flay June 9 2004
By A Customer
I purchased Mr. Flay's book a few weeks ago and have been trying the recipes each weekend. Every single recipe that I have tried has been amazing and I look forward to a summer filled with his food. The Grilled Cod with Tarragon & Yellow Tomatoes and the Grilled Chicken with Toasted Chiles & Coconut Milk recipes are worth the price alone.
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4.0 out of 5 stars Light your Fire! June 27 2004
If you are a fan of Bobby Flay or his tv show, Boy Meets Grill then you will love his new cookbook.
Flay takes you back to the basics of using your grill and determining whether your dish is cooked to your liking.
There's lots of wonderful recipes that are sure to be loved at cookouts.
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