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Bobby Flay Cooks American by Bobby Flay with Julia Moskin Hyperion, October, 2001. Hardcover, 240 pages. ISBN: 0786867140 Ordering information: Amazon.com | Amazon.co.uk 
"This book is like a photo album for me, with each
recipe being a snapshot of a time and place in my
life...it's a record of my travels and the dishes that
inspired me to explore my own ideas..." So says
celebrity chef Bobby Flay in his introduction to
his fabulous new cookbook. Best known as
the owner of his two New York restaurants,
he is also the bestselling author of Boy Meets
Grill and the host of two shows on
the Food Network. A native New Yorker,
Flay was a large part of the new wave of
chefs who were reinventing uniquely American cuisine. Classically trained
as a French chef, Flay gravitates towards Southwestern
influences. His dishes are always flavorful and spicy --
and he is known for his melt in your mouth barbeque.
Taking regional favorites and giving them a new spin
is classic Bobby Flay. Under Flay's tutelage,
you can whip up such mouthwatering morsels as
Blue Corn Muffins, Shrimp and Littleneck Clam Curry on
Wild Rice Waffles with Candied Mango Butter,
Smashed Yukon Gold
Potatoes with Green Garlic Butter,
Buttermilk-Bacon Smashed Potatoes, Roast Leg
of Lamb with Honey, Balsamic Vinegar, and Fresh
Mint Baste, Pumpkin
Bread Pudding with Molasses Whipped Cream
and Toasted Coconut Custard Pie with a Brulée
Crust.
The recipes are easy to follow for an intermediate to advanced cook. The color photographs of the final dishes are stunning, and Flay's commentary at the beginning of each chapter is always helpful and entertaining. Also provided are lists of Basic Techniques and Ingredients. This is a must-have for anyone who enjoys flavorful, delicious and uniquely American cuisine. Reprinted with permission from The Internet Writing Journal®. Copyright © 1997-2010 by Writers Write, Inc. All Rights Reserved. |
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