Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Hardcover – Oct 16 2007
|New from||Used from|
Frequently Bought Together
Customers Who Viewed This Item Also Viewed
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
From Publishers Weekly
Flay is everywhere: overseeing six restaurants, appearing on four TV shows plus his own Web site and now assembling his seventh cookbook in 13 years. Flay preps the reader for culinary adventure with a tequila guide followed by four different margarita recipes, and then sets off on a whirlwind tour of flavorful dishes inspired by the American Southwest. Flay's trademark is flavoring a perfectly grilled or roasted hunk of protein with smoke or chili or fruit, exemplified by Pan-Roasted Venison with Tangerine–Roasted Jalapeño Sauce and the slightly tamer Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. Shrimp, snapper and tuna dominate the seafood section, though there is also the quintessentially Flayvian Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri. A chapter on brunches turns up the heat with dishes like Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Coming full circle by drawing upon recipes from Mesa Grill, his first eatery, Flay also slyly opens the door for a series of cookbooks based on his other properties. 100 color photos not seen by PW. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Bobby Flay opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative Southwestern cuisine. The restaurant continues to get high marks in The Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar's Palace in Las Vegas and Mesa Grill Atlantis in the Bahamas. Bobby opened Bolo in 1993, Bar American in 2005, and Bobby Flay Steak in 2006. He is also the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America Series and Throwdown with Bobby Flay. This is his seventh book.See all Product Description
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
ingredients are not readily available to me. As well with a household
of fussy eaters, they are not willing to try "different" recipes.
Most Helpful Customer Reviews on Amazon.com (beta)
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!!!!!!
The true test for me with a cookbook though is if I ever bother to cook from it and whether the results are worth the effort. This cookbook wins on both accounts. It is enjoyable to look through for meal planning and because of my past successes I feel confident that everything I make will be a success. So far I have made the BBQ Duck Filled Blue Corn Pancakes with Habanero Sauce, the Spicy Hummus and Zucchini Quesadillas with White Bean-Poblano Relish, Ancho-and-Honey-Glazed Salmon with Black Bean Sauce and Jalapeño Crema, and the Caramelized Apple salad with Blue Cheese, Black Walnuts, and Spicy Orange Vinaigrette. All of them have been restaurant quality meals and have earned rave reviews. The instructions are also clearly written so I've had no troubles following along and getting the results I want. Better still there are still TONS of recipes I cannot wait to try like Cornish Game Hens with Wild Rice-Goat Cheese Stuffing and Brussel Sprouts with Pomegranate and Walnuts.
The bottom line is that this is a well-written and beautifully photographed cookbook with reliable recipes that live up to the hype. It is a great purchase for anyone who likes food with a Southwestern influence and who wants to cook quality meals at home.