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Bobby Flay's From My Kitchen to Your Table [Hardcover]

Bobby Flay , Joan Schwartz , Tom Eckerle
3.5 out of 5 stars  See all reviews (10 customer reviews)
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Book Description

March 31 1998
You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York city restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible to you.

"Why make a meal that you can't enjoy with everyone else?" asks Bobby. "Let me introduce you to food that is fun!" And fun it is. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course--instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven," "Cool Platters"), with easy-to-find ingredients and simple-to-follow instructions. Many of the dishes or their components can be made ahead of time.

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From Amazon

Bold, bold, bold, bold, bold! It is a word constantly associated with Bobby Flay and with good reason: he doesn't like to be subtle. "Party dishes that are bold and fragrant," "Next time you cook, take a big bold step...." "My party dishes make for a fragrant and bold mix." And yes, bold is an excellent word to describe Bobby Flay's from My Kitchen to Your Table (aptly subtitled 125 Bold Recipes). Flay's genius for mixing Latin flavors and blending cuisines is indeed bold. Dishes such as Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce and Yellow Corn-Coated Soft-shell Crabs with Red Chile-Mustard Sauce come from equal parts conviction and adventure. But best of all, these recipes work.

In Bobby Flay's from My Kitchen to Your Table, he shows how to prepare dishes that are perfect for social gatherings. These are party dishes in which the distinction between appetizer and main course is purposely blurred. Flay likes meals with attitude--lively, colorful dishes all served at once. Forget about separate courses--set out all the dishes at the same time and encourage the guests to dig in. No appetizer, accompaniment, or main course. As Flay likes to say, "it's all just food."

That is an easy statement to make if you are an award-winning chef with your own television show and author of the acclaimed Bobby Flay's Bold American Food (there's that word again). Still, Flay makes his food accessible. The recipes are easy to follow. And recipes that sound intimidating, such as Skewered Lamb with Rioja Red Wine Vinaigrette, are, in actuality, simple to prepare.

So take a tip from Bobby Flay: have fun with your cooking, be adventurous, exuberant, and entertaining. Most of all, be bold. --Mark O. Howerton

From Publishers Weekly

Proprietor of three New York City restaurants, host of Lifetime's The Main Ingredient and cohost of TVFN's Grillin' and Chillin', Flay (Bobby Flay's Bold American Food) is in the vanguard of current celebrity chefs. Again, he champions cuisine boasting big flavors. Featuring Mediterranean food with a Latin emphasis much like the fare showcased at his Bolo restaurant, the recipes are organized according to cooking method or presentation (e.g., From the Oven, From the Grill, From the Stovetop, Cool Platters). Menus are designed to serve eight in a casual family style. Heady combinations are exemplified by Roasted Turkey with Pomegranate Sauce and Wild Rice-Goat Cheese Dressing and Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce served with Green Onion Tamales. Recipes such as these and Spicy Maple-Glazed Pork Chops with Red Onion Marmalade and Blue Corn-Sweet Potato Tacos may be more than a home cook can face with relative calm. Less threatening dishes offering considerable appeal include Tapenade Crusted Salmon and Garlic and Oregano-Marinated Grilled Chicken with Grilled Pepper and Black Olive Relish. Desserts range from Catalan Custard with Dried Fruits to a Very Rich Chocolate Sauce. True to the book's title, Flay keeps most preparations manageable (given their sophistication) and doesn't insist on too many specialty ingredients (long-grained rice, for instance, is fine for paella). Author tour.
Copyright 1998 Reed Business Information, Inc.

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Customer Reviews

Most helpful customer reviews
There's no doubt that a meal at Bolo, Flay's Manhattan restaurant from which these recipes were taken, is a delight. What fun to find the recipes all written up so we can recreate our favorites at home. But like his previous book, this is a frustrating volume to work with and one I wouldn't recommend to anyone who isn't really experienced. I have made more than one thoroughly fabulous meal from the book, but I went to culinary school! For the everyday good cook, the instructions range from sloppy to just plain terrible. The Roast Pork Tenderloin with Charred Yellow Pepper Sauce is great IF you halve the ancho chile paste recipe (otherwise you'll have enough for 4 recipes) AND you know enough to increase the liquid so it will actually stick to the tenderloin! If you don't halve the recipe for the olive stuffing, you're going to have an awful lot leftover -- and, no, it wouldn't add to the meal to "serve any leftover on the side." The Romesco Sauce for the Grilled Zucchini is fabulous, but why aren't we told to cut up or seed the plum tomatoes before cooking them? With these caveats, if you're a Flay fan and adventurous and confident in the kitchen, you can create some wonderful meals by mixing and matching his creative and delicious creations.
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4.0 out of 5 stars Fun and Frustrating June 4 1998
By Espoe
The recipes in this book can be quite exciting but really some experience in the kitchen is needed along with great patience. The typeset of the book makes it difficult to read and the quantities are not consistant. Sometimes you have too much stuff other times too little and you have to add ingredients. This is the same with his previous book. It seems as though better testing of the recipes and better proofing is badly needed. That being said the book is full of exciting things to serve and as is his style the flavors are well pronounced. If you can get hold of the chili powders needed this book is a lot of fun. As in the previous book many of the terrific relishes and sauces can be served on other dishes. Scores 7 out of 10 because the recipes are worth it.
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3.0 out of 5 stars Plan to make time for these receipes May 11 1998
By A Customer
This book was touted by Bobby as being focused on ingredients that you would find around the house and easy receipes that don't require much time to make. While that's not exactly the case (many receipes call for ethnic type spices) you can probably make due with subsitutes that you have on hand. What you'll really need to make sure of is that you have plenty of extra time. Most of the receipes are very extravagant (although relatively easy to make) and require that you either spend a lot of time make the dish that day or plan several days in advance to make the sauces that go with his dishes. All in all, I'd say a decent cook book. Not one for every day but one that will allow you to make some meals that you will be able to impress friends with.
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By A Customer
Not as unbelievably reliable and outstanding as "Bold American Food," this is still a good cookbook with great flavor combinations. I have several complaints, though. I've found some typos in the text; several recipes are disappointingly similar (ex: roasted pepper relish and grilled pepper and black olive relish have virtually the same ingredients--can't complain too much, though, since I love this recipe); and lastly, my book started to come apart at the spine within a week. Despite these objections, there are more than a few recipes in here that I find simple to make and delicious to eat and which have made it into my everyday repertoire.
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2.0 out of 5 stars BADLY WRITTEN...... Dec 8 2003
By A Customer
While I was strolling through a book store recently I can across Bobby Flay's book. I had eaten at BOLO a few days prior and thought the food was pretty good so I said "What the a Heck", I went ahead and bought it. Even though the recipies are good, the way it was written is almost as bad as his speech and personallity is on the food network! I found it very hard to follow some of his recipies and bad luck for you if you dont live near an area where you can find some of the ethnic spices and ingrediences he uses that the recipies call for. Overall, recipies are ok but needs to be written better.
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