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Bobby Flay's Grill It! Hardcover – Apr 29 2008

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Bobby Flay's Grill It! + Bobby Flay's Barbecue Addiction + Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
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Most Helpful Customer Reviews on (beta) 65 reviews
57 of 62 people found the following review helpful
Grilling based on Shopping May 9 2008
By rodboomboom - Published on
Format: Hardcover
Flay realizes that much of the time, we don't have a specific recipe plan with us when shopping, but go and find what looks good or what we crave. So, he provides grilling recipes based on what we bring home.

The collection therefore is based on ingredient. One finds number of recipes on this ingredient, e.g. fish, veggies, etc.

This is nice collection of quality and creativity of this popular TV and restuaranter's deserved reputation of being one who likes some heat and spice, but always balanced and exciting food.

For example, with fish one finds delightful Scallops dish which can serve as appetizer, or main courseL Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto. There is also Grilled Scallops with citrus-giner Sauce and Rice Noodle Salad. I truly like some of the ingredients, such as lobster, mushrooms and eggplant, and the recipes are just well done and wide variety to choose from.

This concept fits my life well, as like to go shopping and find what looks best that day or my interest is perked, and then see what I can find in recipe collection and match with what I have on hand. This is the concept of this work, and it works well.

Bobby is grill meister and one of the best. This is excellent addition to his growing offerings. Well done four color photos and excellent helps along the way. Wish he would have included some wine suggests as well as drink ideas, as he is very adept at this.
27 of 28 people found the following review helpful
YUM! May 24 2008
By Kara Jankowski - Published on
Format: Hardcover Verified Purchase
Wow, this is a fantastic cookbook! I'm made several recipes already and they were all delicious...even my toddler ate the pork tenderloin which he always avoids!

I also like how it's organized. Rather than organizing by appetizer, main dish etc, it's organized by food - such as corn, mushrooms, pork, chicken and more. Each chapter starts with the perfect way to grill that particular food, then follows with recipes using that main ingredient.

I highly recommend this book!
31 of 33 people found the following review helpful
Happy grilling with Bobby Flay! July 9 2008
By Steven A. Peterson - Published on
Format: Hardcover Verified Purchase
Bobby Flay's "Grill It!" is a nice cookbook for those of us who enjoy firing up our grills. Charcoal or gas grill? Flay accepts both and gives some hints about each. He notes at the outset that (Page vi): "Firing up the grill makes every night dinners with family or simple get-togethers with friends feel like a party or some sort of celebration." The early part of the book discusses fundamentals--direct versus indirect heat and when to use each, how to determine how hot the grill is, testing for doneness, needed gear to grill, what should be in your pantry and refrigerator. Finally, he emphasizes going to a local market/store, picking up what food seems freshest and most interesting, and going from there.

But the heart of the book is the recipes. He divides these up into types of food--vegetables, chicken, beef, seafood, etc.

At the outset, he discusses grilling veggies. I have tried one of these already--asparagus wrapped in prosciutto. Straightforward ingredients--asparagus, prosciutto, mint, parsley, garlic, etc. Grill the asparagus, after tossing it with oil and seasoning with salt and pepper. Grill until crisp-tender. Then wrap in prosciutto (8 or so stalks at a time) with the other blended ingredients. Yummy! A fine side dish for a meal.

Beef? He begins with describing how to grill steak perfectly, the base recipe, so to speak. Then, he provides variations, such as creating sauces such as horseradish or balsamic-rosemary sauces. I spent my days in graduate school in Buffalo, New York, so I was especially intrigued by his "Spicy Buffalo style burger with celery-carrot slaw and blue cheese dressing." That is, he reinvents Buffalo chicken wings as a grilled burger. I haven't tried this yet, but I sure am interested in experimenting with this when I get the chance.

In the section on chicken, he begins, once more, with a base recipe, "Perfectly grilled chicken breast." After this, a series of variations on the base recipe or other recipes entirely. What about "Apple-ginger glazed chicken"? "Sweet and sour grilled chicken"?

And on it goes. Sections on grilling pork, corn, fruit, lamb, shrimp, scallops, tuna, and so on.

As I can tell from the front material, Flay has written other grilling books. I don't know if any recipes are repeated here or not. But I can say that this set of recipes looks pretty tempting. And the few grilled dishes that I have tried thus far have not disappointed.
15 of 17 people found the following review helpful
Thanks for the tip! June 1 2008
By Jennifer I. Chapkovich - Published on
Format: Hardcover
Great tips for grilling things we hadn't tried before until now like...How to grill scallops and how to grill shrimp (say for kabobs). Some really interesting spice rubs and sauces that you just wouldn't think of. Some great ideas for grilling all sorts of veggies too.(I.E. squash,zucchini, and mushrooms) A great book.
15 of 17 people found the following review helpful
terrific grilling book May 19 2008
By Scurvy Chaser - Published on
Format: Hardcover Verified Purchase
This is the best grilling cookbook I've seen. It is very practical and all of the recipes are feasible for the average cook. The book is organized by kind of meat or vegetable - it's just perfect. The narratives for each recipe are helpful and well-written. I love the book!