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.
From Booklist
Flay's approach to barbecue takes him in a decidedly contemporary direction and puts him at the forefront of America's modern masters of the grill. His marinades and sauces generally reflect today's concern for lighter eating without any sacrifice of flavor, and they rely on both fresh herbs and exotic spices. Incendiary peppers, such as the Scotch bonnet, pack a wallop that contrasts with unctuous lemon butter. Fresh fruit-based salsas add piquancy without additional fat. Flay's expertise at vegetable grilling shines through in his radicchio salad. Traditionalists put off by such novelties may settle for a giant cheeseburger with grilled onions. Desserts pacify with plenty of sweetness, one combining elements of both banana and coconut cream pies with white chocolate. Flay's popular television series will enhance demand for this title. Mark Knoblauch
Bobby Flay's Boy Meets Grill: With More than 125 Bold New Recipes FROM OUR EDITORS
The Barnes & Noble Review
I would guess that Bobby Flay is now one of America's best-known chefs from his stint on Lifetime Television's "The Main Ingredient," his wild-and-crazy-guy persona on the Food Network's "Grillin' and Chillin'," his two previous cookbooks, Bobby Flay's Bold American Food and Bobby Flay's From My Kitchen to Your Table , and his many appearances at food festivals around the country. Meeting him, you certainly get a sense of a young man who is passionate about what he does and about life in general. And I would guess that the title of his latest cookbook, Bobby Flay's Boy Meets Grill , must have evolved from experience with the more traditional "boy meets girl" — his charm and vitality absolutely invite a come-hither look from the opposite sex!
I had thought that this most recent cookbook was tied to his television work, but Bobby told me that these were new recipes that evolved more from his restaurants and his personal life than from his television shows. "When I would make personal appearances or even in the restaurants, people would always ask which of my previous books had the most grilling recipes. Enough people asked that I thought it was time that I did a complete grilling book." "Is there really anything new to do on the grill?" I prodded. "Definitely," Bobby answered emphatically. "Some of the recipes in Boy Meets Grill are totally new to the grill. I have tried to keep them all very practical but interesting. I think that home grillers will find lots of flavor and variety along with my usual big, bold flavors."
"Is there aparticulartechnique or style that you think will most interest home cooks?" I inquired. "My technique for spit roasting on the grill will, I believe, really revolutionize backyard cooking. I try to take grilling beyond the 'throw a steak on' method and give cooks new ideas and inspiration for using the grill." "Do you offer us more than just meat?" I asked. "Oh, yes," enthused Bobby, "I do vegetables, fish, game, poultry — anything you can roast or sear, I grill." For those of us who live in colder climates, I was silently wondering if we could take these recipes indoors to our stovetop grills when Bobby interjected: "And almost everything can be done indoors on those handy little stovetop grills."
I always ask cookbook writers whom I am interviewing what they hope the reader/home cook will take away from their books, mainly because I find that their answers usually give some insight into who they are. When I posed this question to Bobby Flay, he gave an answer that I thought very much explained his personality. "I want home cooks to know that grilling is not just about hot dogs and hamburgers," he said. "It's really about entertaining and having fun. It is a way to get your family and guests involved in the meal. And you know what, it is the least intimidating way to cook, and the results are always simple and delicious."
Could there be any better answer from a chef who is as well known for his youth, sense of fun, and enthusiastic support of big, bold American flavors as he is for his prowess in the kitchen? I can guarantee that as you get ready for warm-weather outdoor cooking and pick up Bobby Flay's Boy Meets Grill , you will want to add Flay's other books to your cookbook shelf. Broaden your approach to cooking, both indoors and out, and let him introduce big, bold flavor into your life. He sure does know how to have fun at the stove or on the grill!
—Judith Choate
FROM THE PUBLISHER
The star of two cooking shows on the Television Food Network presents more than 125 recipes for mouthwatering meat, poultry, and fish dishes, as well as soups and salads that can be prepared partially or completely on the grill.
Art & Photography
Book Info
