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Books: Cooking by Cuisine -> Cooking American
Bobby Flay's Boy Meets Grill : With More Than 125 Bold New Recipes
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by:
Flay, Bobby
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Publisher:
Hyperion
Published: May 19, 1999
ISBN: 0786864907
Format:Hardcover
Pages:288
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Book Description
Amazon.com
Truly a chef-as-star cookbook, Bobby Flay's Bobby Flay's Boy Meets Grill features 26 photos of the man himself (not counting hand shots and various belt buckles). His name, either as Bobby Flay or Bobby Flay's, is repeated over 260 times
within 274 pages. No reader will ever doubt just whose cookbook lies open on the kitchen counter with 125 "bold new" recipes.
Though there's the unspoken suggestion that Bobby Flay invented fire, Bobby Flay's Boy Meets Grill actually follows in a
long tradition of outdoor cookery books, starting with James Beard's take on the subject, the many contributions of Chris Schlesinger and John Willoughby, who truly opened wide the door to modern grilling, Phillip Stephen Schulz's Cooking with Fire and
Smoke, and the remarkable Barbecue! Bible put together by Steven Raichlen that takes grilling global--to name just a few.
But Bobby Flay does have flair and he does have enthusiasm, and both show up on every page. In chapters that cover everything
grillable--from burgers (they may be turkey, they may be tuna) to poultry to meat, vegetables, and fruit--Flay pushes hard on combinations of colors and textures, spices and flavors sure to excite the sleepiest palate on the beach. Check out a standard
like Butterflied Chicken with Lemon, Garlic, and Basil, or something a little more exotic like Whole Lobster Smothered in Cascabel Chile Butter. What is the thought of Grilled Pork Loin Sandwiches with Spicy Mango Ketchup doing to your taste buds right
about now?
The main caveat for these recipes: all are written to serve eight. And be sure to use common sense instead of some of the directions, such as cooking chopped garlic and shallots until soft in "almost smoking" hot oil, for four to five
minutes. Hello. Where does soft stop and incinerated begin? --Schuyler Ingle
From Publishers Weekly
Flay's third book is a must read for those who have wondered how this successful restaurateur and cable TV's maestro of marinade can so
assuredly choose gas over charcoal when it comes to his biggest passion, grilling. He prefaces his recipes with an anecdote, an ugly day of barbecuing from his early years, the emotional bruise of which makes his choice for gas understandable. Thus, Flay
fires up the propane and presents more than 125 patio-friendly concoctions that show off the chef's fearlessness, originality and eye for color. The good idea behind the book is to invigorate the simple tastes of youth with flavors that appeal to the
adult palette. Corn on the cob gets rubbed with Red Chile-Green Onion Butter, and pork chops take a soak in a mixture of orange juice, ginger and toasted paprika. Whether it's fowl, fish, pork or potato that's being seared, Flay's brilliance with
toppings and side salads make the dish. Witness his Rib-Eye with Chimichurri Marinade and Dried Chile Mustard Sauce or the Tuna Steak paired with a Fig and Nectarine Relish. Still, as delightfully wild as the menu gets, the ingredient list rarely strays
from what's available in your local grocery or farmers' market. And the very nature of the cooking style, outdoors with a Cactus Pear Margarita in hand, guarantees a simplicity that will appeal to cooks of both lava rock and briquette persuasions.
Copyright 1999 Reed Business Information, Inc.
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