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Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes Hardcover – May 19 1999

3.8 out of 5 stars 30 customer reviews

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Product Details

  • Hardcover: 288 pages
  • Publisher: Hyperion (May 19 1999)
  • Language: English
  • ISBN-10: 0786864907
  • ISBN-13: 978-0786864904
  • Product Dimensions: 17.8 x 22.9 cm
  • Shipping Weight: 703 g
  • Average Customer Review: 3.8 out of 5 stars 30 customer reviews
  • Amazon Bestsellers Rank: #383,625 in Books (See Top 100 in Books)
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Product Description

From Amazon

Truly a chef-as-star cookbook, Bobby Flay's Bobby Flay's Boy Meets Grill features 26 photos of the man himself (not counting hand shots and various belt buckles). His name, either as Bobby Flay or Bobby Flay's, is repeated over 260 times within 274 pages. No reader will ever doubt just whose cookbook lies open on the kitchen counter with 125 "bold new" recipes.

Though there's the unspoken suggestion that Bobby Flay invented fire, Bobby Flay's Boy Meets Grill actually follows in a long tradition of outdoor cookery books, starting with James Beard's take on the subject, the many contributions of Chris Schlesinger and John Willoughby, who truly opened wide the door to modern grilling, Phillip Stephen Schulz's Cooking with Fire and Smoke, and the remarkable Barbecue! Bible put together by Steven Raichlen that takes grilling global--to name just a few.

But Bobby Flay does have flair and he does have enthusiasm, and both show up on every page. In chapters that cover everything grillable--from burgers (they may be turkey, they may be tuna) to poultry to meat, vegetables, and fruit--Flay pushes hard on combinations of colors and textures, spices and flavors sure to excite the sleepiest palate on the beach. Check out a standard like Butterflied Chicken with Lemon, Garlic, and Basil, or something a little more exotic like Whole Lobster Smothered in Cascabel Chile Butter. What is the thought of Grilled Pork Loin Sandwiches with Spicy Mango Ketchup doing to your taste buds right about now?

The main caveat for these recipes: all are written to serve eight. And be sure to use common sense instead of some of the directions, such as cooking chopped garlic and shallots until soft in "almost smoking" hot oil, for four to five minutes. Hello. Where does soft stop and incinerated begin? --Schuyler Ingle

From Publishers Weekly

Flay's third book is a must read for those who have wondered how this successful restaurateur and cable TV's maestro of marinade can so assuredly choose gas over charcoal when it comes to his biggest passion, grilling. He prefaces his recipes with an anecdote, an ugly day of barbecuing from his early years, the emotional bruise of which makes his choice for gas understandable. Thus, Flay fires up the propane and presents more than 125 patio-friendly concoctions that show off the chef's fearlessness, originality and eye for color. The good idea behind the book is to invigorate the simple tastes of youth with flavors that appeal to the adult palette. Corn on the cob gets rubbed with Red Chile-Green Onion Butter, and pork chops take a soak in a mixture of orange juice, ginger and toasted paprika. Whether it's fowl, fish, pork or potato that's being seared, Flay's brilliance with toppings and side salads make the dish. Witness his Rib-Eye with Chimichurri Marinade and Dried Chile Mustard Sauce or the Tuna Steak paired with a Fig and Nectarine Relish. Still, as delightfully wild as the menu gets, the ingredient list rarely strays from what's available in your local grocery or farmers' market. And the very nature of the cooking style, outdoors with a Cactus Pear Margarita in hand, guarantees a simplicity that will appeal to cooks of both lava rock and briquette persuasions.
Copyright 1999 Reed Business Information, Inc.

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Customer Reviews

3.8 out of 5 stars
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Top Customer Reviews

Format: Hardcover
McEnroe was such a phenomenal tennis talent, but he was not my favorite tennis personality. I admired him much for the talent, but did not care for his behavior. Flay is the McEnroe of Gourmet. He has enormous talents for mixing sweet and sour, hot and cool, colors and textures and ingredients to make wonderful dishes. Another one of his talents is that the recipes are not the most complex nor involved, however they are of the essence and his techniques sure are solid and in some cases, innovative.
He is stuck on himself. However, I truly like his cooking and use his recipes from the Food Network often. That was the motivation for buying this book. I'm not disappointed. There are such a magnificent variety here: Turkey Burgers Filled with Brie and Grilled Granny Smith Apple Slices, he's a genius with Quesadillas, here Barbecued Chicken with Grilled tomato salsa and buttermilk dressing, and the Red Snapper Grilled with Corn Husks with Roasted Jalapeno-Lime Butter is just superb! Also, unbelievable combo is Grilled Sea Scallop Ceviche or the Tarragon-Marinated Lamb Chops with Pineapple-Pecan Relish.
Grilled Radichhio and Goat Cheese Salad with a Balsamic-Honey Glaze is fabulous side dish as well as the Toasted Israeli Couscous Salad with Grilled Summer Vegetables.
His desserts and drinks are wonderful section, you can't go wrong with these to make hit. This book will heat up one's grilling repertoire!
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Format: Hardcover
Flay's not fancy BUT if you want casual, versatile, and unusual, then this book's for you. There's a broad range of food groups represented, many in truly outstanding combinations. You can enjoy most of these recipes even if you're a rank amateur and there's enough challenge for the accomplished grill master.
Here's what keeps that fifth star off-the-board:
Wonderful recipes, solid art and photo work, great ingredient combinations. SO WHAT'S THE PROBLEM, YOU ASK??!!
No menu suggestions! A bunch of great food items, but no ideas about how to pull them together. Yes, a minor trifle to some, but it's the kind of thing that separates the truly great from the really good. So just go ahead and mix and match at your own discretion. Its grilling, not fine French cuisine.
Ladies,buy it for Fathers' Day, or for the man in your life. It's a great guy's cookbook.
Guys, buy it and wow your friends and neighbors, or treat your special someone to outstanding relaxed,casual food.
Everyone, you won't be disappointed. This is a solid casual cookbook filled with fine recipes and good information.
Stoke up that fire!
PS: If you try one, and only one recipe, go for the "Cedar-Planked Salmon". You'll never go back to the old way.
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Format: Hardcover
I love Bobbie's Flay's recipes as I appreciate foods with strong, vibrant flavors. Although I like his first book, Bold American Flavors better, this book is one any fan of his cooking would enjoy. As the Italian Food Host @ BellaOnline, I spend a lot of time in the kitchen and truly appreciate good food, whether it be international or American. Most of the recipes in this book that I have tried, I have enjoyed, although since almost every recipe prepares enough for 8 servings, I had to divide the recipes in half. I thoroughly enjoyed the Jerked Chicken with Mango-Cilantro Relish and Barbequed Red Onions, but felt the Barbequed Chicken Quesadillas with Grilled Tomato Salsa to be too much work for the final product. My recommendation would be that if you are already a fan of Bobbie Flays, buy this book because you will probably enjoy it. If you have never tried one of his recipes before, buy his first book Bold American Food instead.
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Format: Hardcover
I recently cooked a dinner party using a couple different recipes from this book---the guests told me that this was one of their best meals ever. The flatbread with caramelized onions, mushrooms and blue cheese was outstanding and fairly easy to make. Because we were in a warm climate, we felt that letting the dough rise in a sunny spot really helped the dough in the long run. The two other recipes in this book looked just as good. We also attempted a new cooking technique for us . . .cooking fish in corn husks. I would suggest seasoning the fish before wrapping them up, but serving with a good butter sauce (like the jalapeno line butter) was the key to this dish. Be generous on the pepper since you puree them in the end. I'm looking forward to grilling other dishes from this book.
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Format: Hardcover
Bobby Flay really puts together a great cookbook this time out with all of his grill favorites. As usual with Flay, the recipes are easy to follow, and really maximizes the use of common kitchen ingredients.
What I found most impressive is that Flay keeps it simple with hamburgers, pizzas (yes pizza on the grill), chicken, and seafood recipes that anyone can make. Sometimes some extra effort is needed to create the homemade sauces, but its worth it in the end. Of particular interest to me was the way he uses various fruits and fruit juices in the dish.
The instructions are quite clear and he covers many basic questions about the grill. If you never tried any of Bobby's recipes or seen his show, you're missing out.
Can't wait for the next book.
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