Presents a guide to grilling that features more than 150 simple recipes, organized by ingredients, for a wide variety of meat, poultry, seafood, vegetable, fruit, and dessert dishes. - (Baker & Taylor)
Presents an all-new guide to grilling that features more than 150 simple but delicious recipes, organized by ingredients, for a wide variety of meat, poultry, seafood, vegetable, fruit, and dessert dishes, ranging from Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce to Beer-Marinated Skirt Steak with Pickled Red Onions and Grilled Tortillas. 125,000 first printing. - (Baker & Taylor)
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. - (Random House, Inc.)
<b>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. </b><br><br> 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 <i>Bobby Flay’s Grill It!</i> 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. <br><br> 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.<br><br> A truly comprehensive grill guide, <i>Bobby Flay’s Grill It!</i> also includes:<br><br>     * Bobby’ s take on charcoal versus gas grills (and how to pick one whatever your preference and budget)<br>     * A list of indispensable grilling tools <br>     * A guide to stocking the perfect grill pantry<br>     * A resource guide for high-quality ingredients, supplies, and accessories<br><br> Simply put, <i>Bobby Flay’s Grill It!</i> 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. - (Random House, Inc.)
Bobby Flay, New York Times bestselling author, is the chef-owner of the fine-dining restaurants Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak and numerous Bobby’s Burger Palaces. He is the host of many popular cooking shows on Food Network—from the Emmy-winning Bobby Flay’s Barbecue Addiction to Iron Chef America, Beat Bobby Flay, and Food Network Star—as well as Brunch @ Bobby’s on Cooking Channel and the online series Bobby Flay Fit. His website is www.bobbyflay.com.
Stephanie Banyas has been Bobby Flay’s business assistant since 1997. She is a graduate of the French Culinary Institute and lives in New York City.
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. - (Random House, Inc.)
Chipotle-Honey–Glazed Chicken Wings with Toasted Sesame Seeds and Green Onion
Serves 4 to 6
Even though this version of hot wings is healthier than the classic—which is deep-fried and tossed in lots of butter and hot sauce—it’s every bit as tasty.
• 1 cup honey
• 2 to 3 tablespoons pureed canned chipotle chiles in adobo
• 2 tablespoons Dijon mustard
• 4 tablespoons ancho chile powder
• Kosher salt and freshly ground black pepper
• 4 tablespoons canola oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons Spanish paprika
• 3 pounds chicken wings
• 2 tablespoons sesame seeds, toasted
• 3 green onions, white and green parts, thinly sliced
1.Heat your grill to medium-high
2. Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
3.Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.
4. Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.
5. Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.
6. Transfer the wings to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.
Booklist Reviews
Another spring, another grilling cookbook from celebrity chef and TV star Flay. As in Bobby Flay's Boy Meets Grill (1999) and Bobby Flay's Boy Gets Grill (2004), the consummate urban griller likes to jazz up standard fare with snazzy glazes and marinades (yesterday's mango chutney giving way here to such fashion-forward concoctions as Fig-Cabernet Vinegar Glaze). But along with the fancy stuff, there's a back-to-basics theme this time; each chapter (divided by type of food to be grilled, from asparagus through white fish) begins with advice and a no-frills recipe for perfectly grilling each item. Following that come recipes for sprucing up the perfectly grilled item with seasonings, sauces, and side dishes. Most part-time grillers will profit from the basics, but the real highlight this time may be the creative vegetable and fruit dishes (grilled asparagus panzanella, for example, or grilled apricots with Greek yogurt, warm honey, and toasted walnuts). Fire up the grill, invite your softball buddies over, and start slinging . . . grilled apricots? Well, maybe not, but they sure sound great. Copyright 2008 Booklist Reviews.
Library Journal Reviews
Here are three new titles to open the summer grilling season. Adler and Fertig (coauthors, Weeknight Grilling with the BBQ Queens ) focus on entertaining, offering menus for a variety of occasions, helpful tips and suggestions, and a good introduction to grilling and smoking. Their recipes are fairly sophisticated, and many of them include variations as well as wine suggestions. For most collections.
Flay's first restaurant, Mesa Grill in New York City, now has locations in Las Vegas and the Bahamas. The owner and executive chef of several other restaurants, he is also one of the veterans of the Food Network. The recipes in Flay's eighth cookbook are organized by ingredient, from Asparagus to White Fish, and they feature his trademark big, bold flavors. There are full-page color photographs of many of the dishes, an introductory section on grilling, and a source guide for ingredients and equipment. Expect demand.
Schlesinger (chef/owner, East Coast Grill, Boston) and Gourmet executive editor Willoughby's Thrill of the Grill is a standard, one of the first grilling books to venture beyond all-American steak and chicken. Their latest title offers more mouthwatering recipes, from Coriander-Crusted Halibut with Tomato-Mint Chutney to Smoke-Roasted Oregano Leg of Lamb. First published in England and then Americanized, the book has the occasional odd Britishism (e.g., "joint" instead of "roast"). That aside, this attractive book is filled with dozens of color photographs; four-page spreads called "Flavor Footprints" provide basic recipes from the cuisines that have most influenced the authors, e.g., Mexican-Latin and Indian. Recommended for most collections.
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Publishers Weekly Reviews
This is the fourth cookbook by Flay dedicated solely to grilling, and over the years he has hosted four different cooking shows also focused on the art of placing meat and veggies upon a backyard flame. So one might excuse the author for having run out of arresting titles ( la, Boy Meets Grill ) and for resorting to alphabetical order as a means of structuring his chapters. But what is truly surprising is his sudden and marked lack of preference for cooking with gas instead of charcoal. He then backs up his newfound indifference by never stating which grill might work best for any of these 150 recipes. However, Flay is still the sultan of sauce and the ruler of rub. He creates a Fig–Cabernet Vinegar Glaze for a filet mignon. In the seafood realm, grilled salmon is paired with a Honey-Mustard-Mint Sauce. Vegetarian offerings include Grilled Cremini Mushroom, Fontina, and Arugula Pressed Tacos. And a chapter on fruit provides mouthwatering desserts like Grilled Nectarines with Maple Crme Frache. If Flay has less to say than before, he at least does so with a healthy amount of seasoning. (Apr.)
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