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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Hardcover – Oct 16 2007

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Product Details

  • Hardcover: 288 pages
  • Publisher: Clarkson Potter (Oct. 16 2007)
  • Language: English
  • ISBN-10: 0307351416
  • ISBN-13: 978-0307351418
  • Product Dimensions: 26.8 x 21.3 x 2.5 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #42,814 in Books (See Top 100 in Books)

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2 of 2 people found the following review helpful By G. Grauer on Feb. 15 2012
Format: Hardcover Verified Purchase
So far I love this cookbook! I've made quite a few dishes and they're all DELICIOUS! I like how informative it is on general technique and there's tons of sauces in the back to be used with whatever. As far as the specific ingredients some recipes call for (that you can't find at your local store), I find improvising with what you have works just as well. Thanks to Bobby Flay, I can make the best polenta ever now! I would recommend this to anyone who likes cooking good food.
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1 of 5 people found the following review helpful By E. Thomas TOP 500 REVIEWER on Dec 22 2011
Format: Hardcover Verified Purchase
I was disappointed in this cook book. I am in Canada, and a lot of the
ingredients are not readily available to me. As well with a household
of fussy eaters, they are not willing to try "different" recipes.
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Most Helpful Customer Reviews on (beta) 78 reviews
93 of 94 people found the following review helpful
Fantastic Cookbook--A Must-Own for Any Foodlover!!! Dec 25 2007
By James Wright - Published on
Format: Hardcover
Being a Bobby Flay fan (I've had great experiences at all of his NYC restaurants and love Iron Chef/Boy Meets Grill), I knew I wanted this cookbook the minute it came out. But the moment I flipped through the pages, my expectations were totally exceeded--beautiful, full-page color photos incite you with every recipe (prompting a determined "I want to make that!), and tons of useful southwestern-cooking tips/tricks are spread throughout, including a chile pepper guide and tons of sauce/relish preparations. It seems like almost every recipe in here is either a dish at Mesa Grill or something Flay has created for Iron Chef America, and once you're finished making any recipe, this becomes obvious just because it's all so delicious! I've made probably around 20 of the recipes in this cookbook, and each time the result was simple; completely cleaned plates all around the table.

This includes Thanksgiving, where I made an all-Flay meal for about 15 people, complete with his maple and ancho-glazed roast turkey with a roasted garlic/cilantro gravy and a mango cranberry relish, sweet potato gratin, green onion smashed potatoes, and the gorgonzola, apple and toasted walnut salad with a spicy orange vinaigrette. All was a huge hit.

Whether or not you're a Bobby Flay "fan," perse, I would do yourself a favor and pick up this cookbook--you will learn tons about American cooking, Mexican cooking, and the orchestration of flavors (Flay's signature seems to be the balance of sweet and spicy--you will first taste the sweet elements, then your tongue will dance with heat). Not to mention all the great sauces, glazes, rubs and reductions that are dabbled throughout--there is even a fantastic margarita section, giving you everything from the "classic," to a pink cactus-pear version, to my favorite, a pineapple-chile margarita. Good Stuff!!!!!!
24 of 24 people found the following review helpful
Some of the Mesa Grill at home Dec 27 2007
By J. Mckeown - Published on
Format: Hardcover
Having been a customer at the Mesa Grill, I was anxious to read the book and see if I could do some of the food at home. Each recipe has a small note written by the author giving some background or suggestion about it. Each of the dishes have detailed and easy to follow instructions so anyone can prepare them and have it come out like they should. The only problem someone might have is if they do not have access to some ingredients in their local area, but a creative cook can subsititute. A VERY GOOD BOOK, WELL WRITTEN.
24 of 27 people found the following review helpful
Great flavors with restaurant quality results March 28 2008
By Patrick P. Davis - Published on
Format: Hardcover
This is one of my new favorites. The results have been extremely good. Some recipes are relatively fast to make while the super tasty duck taco recipe involves making 3 different sauces. However, once some of the sauces are made, they can be frozen and used in other recipes shortening the cooking time. Some of the green sauces work really well on salads. The ingredients are authentic and readily available in my home town of Houston. The use of blue cornmeal in pancakes give a great text and flavor boost along with visual appeal. The green pea soup green chile soup is excellent, but it appears that the mint-cumin crema calls for way too much cumin, especially compared to other version of the cumin crema in the book. Although some recipes take some effort, the results are worth and will impress your dinner guests. I'm working my way through the various recipes.
14 of 15 people found the following review helpful
Best Southwestern Cookbook Feb. 13 2008
By 2wicky - Published on
Format: Hardcover
I had never heard of Bobby Flay, and regret not knowing about the restaurant on our Vegas trips. We planned a week of dinners from this cookbook, and so far, each recipe has been wonderful and bursting with flavor. You do have to plan on spending some time with the recipes. We have spent an average of 2 hours a night creating each meal (with side dishes), but they have been worth every second. This cookbook is quickly becoming our favorite and we would recommend it to anyone that doesn't mind spending a little extra time creating a memorable meal.
10 of 10 people found the following review helpful
If only Bobby came with the book Jan. 14 2008
By Valerie Usowski - Published on
Format: Hardcover
The cookbook has vivid pictures, a great layout, and uncluttered recipes. The beginning section about tequila and cocktails is interesting as well as the snip-its about the restaurant. Some recipes should be avoided for older clientele due to the types and amount of spices/herbs used as they are extremely difficult to digest. It is not an everyday book but if you want to spice up a weekend then it is worth it.

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