Books: Cooking by Cuisine -> Cooking Latin American
Bobby Flay's From My Kitchen to Your Table
ECKERLE, TOM (Photographer)
Published: March 31, 1998
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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.
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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