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Product Description
Product Description
After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is … a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.
Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.
After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint—Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).
With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island–and with more locations to come–Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries & Shakes will share that bliss and remind you just why the burger is such a beloved American original.
Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.
After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint—Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).
With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island–and with more locations to come–Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries & Shakes will share that bliss and remind you just why the burger is such a beloved American original.
About the Author
BOBBY FLAY is the chef-owner of three Mesa Grill restaurants (New York City, Caesar’s Palace Las Vegas, and the Bahamas), Bar Americain, Bobby Flay Steak, and Bobby’s Burger Palace. He is the host of numerous popular cooking shows on Food Network, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series, Throwdown with Bobby Flay, and Grill It! with Bobby Flay. A New York Times bestselling cookbook author, he is also the food correspondent for The Early Show on CBS. This is his ninth book. His website is www.bobbyflay.com.
STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1996. She is the co-author of 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.
SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.
STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1996. She is the co-author of 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.
SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.
Inside This Book
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Most Helpful Customer Reviews on Amazon.com (beta)
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4.7 out of 5 stars (38 customer reviews)
32 of 34 people found the following review helpful
5.0 out of 5 stars
All American Food from All American Iron Chef, April 27 2009
By rodboomboom - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Bobby Flay's Burgers, Fries, and Shakes (Hardcover)
Flay is super active these days, as are many of TV fame, with shows, cookbooks, products, restaurants, etc. Flay has written many previous excellent cookbooks, especially for us home cooks, e.g. grilling and Spanish-American fare.This one hits one of his loves, that All-American fare of burgers, fries and shakes. His opening of restaurants around this trio inspired this recipe collection for the home.
There are 33 burger offerings, 10 for fries and rings, and 17 shakes. Also included is condiments and sauces, as well as sources and helpful tips on each of the three fare. I found this really useful with such hints as finger punch in burgers to prevent proverbial flying saucer dome of a burger, and dome cover to melt cheese, as well as double cooking fries and advice on blending shakes to really helpful in providing consistent, quality results.
Am so looking forward to trying this offering, but for now have really enjoyed serving: Trattoria Burger; Cheyenne Burger; Salmon Burger with Slaw; Sweet Potato Fries; and Pina Colada Shake; Toasted Marshmallow Shake.
This is really great cookbook for home! As are all Clarkson Potter cookbooks, rich layout with four color photos make it succulent to get your burger/fry/shake mojo going.
32 of 37 people found the following review helpful
4.0 out of 5 stars
Not much to making hamburgers, April 15 2009
By blankcb26 - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Bobby Flay's Burgers, Fries, and Shakes (Hardcover)
I just received this book today and am a little underwhelmed. It meets my criteria for cookbooks (lots of pictures!! except the one I really want to make) but he really doesn't do very much to the actual hamburger patty. His philosophy is pretty much to keep the actual burger simple with most of them only getting the addition of kosher salt and black pepper. All of his recipes really just toy around with putting different cheeses/condiments/vegetables etc. Before buying the book I read that there were going to be "no meatloaf" burgers but I thought there would be some spices or ingredients that he would put into the meat mixture to spice up each burger. In the end the book is wonderfully put together and I the recipes seem like they will come out fine.
11 of 12 people found the following review helpful
5.0 out of 5 stars
A wonderful recipe book, May 26 2009
By Kurt A. Johnson - Published on Amazon.com
This review is from: Bobby Flay's Burgers, Fries, and Shakes (Hardcover)
Bobby Flay is seen all over the Food Network, but he's more than a pretty face, he's the owner and executive chef of seven top-rated restaurants. In this wonderful little book, Bobby turns his talent on that great American meal - hamburger, fries and milkshake. Included are 33 burger recipes, ten fries and onion ring recipes, seventeen milkshake recipes, and fifteen condiment recipes (if I counted correctly).So far, I have made the Bolo Burger and the Garlic Butter Burger, the Sweet Potato Fries (with a cinnamon dipping sauce of my own creation - I think that cinnamon goes great with sweet potatoes), and the Banana-Milk Chocolate Crackle Milkshake, and they all came out great. I think that this is a wonderful recipe book, and I give it my highest recommendations!
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