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Bobby Flay’s Boy Gets Grill: 125 Reasons to Light Your Fire!
by Bobby Flay
ISBN-10: 0743254813
ISBN-13: 9780743254816
ISBN-13: 9780743254816
Region: USA
Publisher: Scribner
Publication Date: May, 2004
Publishers Information
About Bobby Flay’s Boy Gets Grill: 125 Reasons to Light Your Fire!
Publisher Web Link: http://books.simonandschuster.com/
Sequel to the bestselling Boy Meets Grill, Boy Gets Grill marks Bobby Flay’s return to the fire with his first grilling book in five years.
The connection between Flay and fire began when, as a kid growing up in New York City, Bobby learned to grill during trips to the Jersey Shore. As a young chef starting out, he always wanted to work the grill station, and when he opened his first restaurant in 1991, he called it Mesa Grill. The word grill was firmly hooked to his name. And then, the Food Network called.
Like his highly rated prime-time grilling show, Boy Gets Grill is set on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown’s diverse neighborhoods. This is Bobby Flay’s New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on.
The question isn’t “Can I grill this?” but “Is there a reason not to grill this?” Usually the answer is “Go ahead and try it!” Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty.
The grill is no longer for weekends only. The recipes in Boy Gets Grill are the quickest and easiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger.
Boy Gets Grill is also full of great ideas for entertaining and enjoying the company of family and friends. In the “Big Parties” section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill.
The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don’t); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby’s Guide to Steak. (http://books.simonandschuster.com/)
Author Information
About Bobby Flay
Author Web Link: http://www.bobbyflay.com/
Bobby Flay’s culinary versatility is evident in the multiple talents he brings to the field: as a critically acclaimed chef/restaurateur, award-winning cookbook author, and television personality. However, his first priority always remains with his restaurants.
Flay discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen’s. This eventually led Flay to study at The French Culinary Institute, where he earned the first “Outstanding Graduate Award” in 1993. He now serves there as Master Instructor.
After working at several NYC restaurants, Flay developed his own style of American southwestern food, incorporating ingredients such as chiles, avocados, and beans. He took his innovative cuisine and opened Mesa Grill, his first restaurant, in 1991. Tis earned him widespread acclaim, including the “Best Restaurant 1992” by New York Magazine’s Gael Greene.
Bolo Restaurant & Bar opened in November 1993 in the Flatiron district. That same year, Flay was voted the James Beard Foundation’s Rising Star Chef of the Year 1993, an award that honors the country’s most accomplished chef under the age of 30.
In 2004, Flay opened another Mesa Grill at Caesars Palace in Las Vegas. In April 2005, Bar Americain opened, featuring Flay’s regional American cuisine. In June 2006, he opened his first steakhouse, Bobby Flay Steak, at the Borgata Hotel Casino & Spa in Atlantic City. In March 2007, Flay opened his 6th restaurant, Mesa Grill Bahamas, at The Cove Atlantis.
In addition to his restaurants, Bobby Flay shares his knowledge and enthusiasm for food through his cookbooks. His first book, Bobby Flay’s Bold American Food (Warner Books, 1994) won the 1995 International Association of Culinary Professionals award for design. More cookbooks soon followed: From My Kitchen to Your Table (Clarkson Potter, 1998), Boy Meets Grill (Hyperion, 1999), Bobby Flay Cooks American (Hyperion, 2001), Boy Gets Grill (Scribner, 2004), Bobby Flay’s Grilling for Life (Scribner, 2005), Mesa Grill Cookbook (Clarkson Potter, 2007), and Grill It! (Clarkson Potter, 2007). Each book lent a unique urban-inspired approach to grilling, proving yet again that there is no limit to what can be cooked on the grill.
Flay’s national achievements don’t stop there – he has launched and starred in many national cooking shows on the Food Network, including the Emmy-winning “Boy Meets Grill”, and is also Food Correspondent for “The Early Show on CBS”, where he regularly informs a national audience about seasonal dishes and ingredients.
Flay possesses a remarkable ability to create and retain the individual character of each of his projects, insisting on uniqueness and integrity. He works tirelessly to challenge diners’ expectations and influence the way Americans view and taste food – making it bold, zesty, and always fun. (http://www.bobbyflay.com/)
Cookbooks by Bobby Flay
Recipe Index
Recipe index coming soon.