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Bobby Flay’s Grill It!
by Bobby Flay, Stephanie Banyas, Sally Jackson
ISBN-10: 0307351424
ISBN-13: 9780307351425
ISBN-13: 9780307351425
Region: USA
Publisher: Clarkson Potter
Publication Date: April, 2008
Publishers Information
About Bobby Flay’s Grill It!
Publisher Web Link: http://www.randomhouse.com/crown/clarksonpotter/index.php
Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.
Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.
Bobby knows how you shop and cook and knows you think “I want burgers tonight”–not “I want to do a main course on the grill.” As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.
A truly comprehensive grill guide, Bobby Flay’s Grill It! also includes:
- Bobby’s take on charcoal versus gas grills (and how to pick one whatever your preference and budget)
- A list of indispensable grilling tools
- A guide to stocking the perfect grill pantry
- A resource guide for high-quality ingredients, supplies, and accessories
Simply put, Bobby Flay’s Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right. (http://www.randomhouse.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
About Stephanie Banyas
Cookbooks by Stephanie Banyas
About Sally Jackson
SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.
Cookbooks by Sally Jackson
Recipe Index
Recipe index coming soon.