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Bobby Flay's Grill It!, by Bobby Flay Stephanie Banyas
Ebook Download Bobby Flay's Grill It!, by Bobby Flay Stephanie Banyas
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From Publishers Weekly
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 (à 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 Crème Fraîche. If Flay has less to say than before, he at least does so with a healthy amount of seasoning. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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From Booklist
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 Glazeâ€). 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. --Bill Ott
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Product details
Hardcover: 288 pages
Publisher: Clarkson Potter; First Edition edition (April 29, 2008)
Language: English
ISBN-10: 0307351424
ISBN-13: 978-0307351425
Product Dimensions:
8.3 x 0.9 x 10.3 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
113 customer reviews
Amazon Best Sellers Rank:
#41,596 in Books (See Top 100 in Books)
Bobby Flay's Grill It is essential for grilling newbies. He not only gives clear instructions on how to cook popular cuts of meat, but also provides suggestions and recipes for side dishes that compliment the meat (and the grill). We love cookbooks in my house, but this is the only "grilling" cookbook we really use regularly.
Good recipes, good pictures, well organized book.It is very focused on the recipes -- I would have preferred a chapter or 2 talking about his cooking style, tips, inspirations, etc. I want more insight into his thought process, which I get when watching some of his shows, but it would be nice to flesh that out in detail in a long form like a book.
Having purchased our 1st pricey grill, purchased Bobby's book, after having seen him many times on FNW. This book does not disappoint. Great education on grilling meats; making rubs, some marinades; how to grill; complimentary side dishes, etc.
I gave Bobby Flay's GRILL IT to a graduate of USC (Carolina) & he loves it. For graduation he received a large, Green Egg Grill, so along with Bobby's cookbook he has never looked back.I must say this cookbook has really encouraged him & he has become more confident as his skills increase.Great Grilling Book.
My husband is such a cook and this book made his dishes even more fantastic then they already are
Bobby Flay is a featured celebrity chef on Food Network. He not only has his own shows like "Grill It" and "Barbecue Obsession," but also stars on shows like "Next FN Star." (Pardon, I'm doing this from memory and that Obsession may be a bit off). Flay, who says he's a high school dropout, is a restauranteur of note."Grill It" is a wonderful cookbook that is the companion to the FN series of the same name. I love the series and enjoy owning the book. If you only use the chapter on Burgers, pages 42--61, you have recovered your investment. Here you get Green Chile Sauce, BBQ Sauce, Red Wine - Onion Jam, Avocado Relish, etc on top of 9 burgers. Then, you get the rest of the book!If you want the down & dirty on grilling, you want to own this book. (Memo to Bobby: the new Las Vegas Strip unit of Bobby's Burger Palace needs a chef's attention.)
Awesome book - especially for the novice like myself.Recently was at a friend's house for dinner and had the grilled scallops, prepared right from the book.Didn't know he also watched the Food Network.Had to try out some recipes for myself - they turned out excellent!I highly recommend this book for anyone interested in grilling or anyone who has enjoyed watching Bobby Flay's shows.You won't be disappointed!
Bobby Flay's "Grill It!" is a nice cookbook for those of us who enjoy firing up our grills. Charcoal or gas grill? Flay accepts both and gives some hints about each. He notes at the outset that (Page vi): "Firing up the grill makes every night dinners with family or simple get-togethers with friends feel like a party or some sort of celebration." The early part of the book discusses fundamentals--direct versus indirect heat and when to use each, how to determine how hot the grill is, testing for doneness, needed gear to grill, what should be in your pantry and refrigerator. Finally, he emphasizes going to a local market/store, picking up what food seems freshest and most interesting, and going from there.But the heart of the book is the recipes. He divides these up into types of food--vegetables, chicken, beef, seafood, etc.At the outset, he discusses grilling veggies. I have tried one of these already--asparagus wrapped in prosciutto. Straightforward ingredients--asparagus, prosciutto, mint, parsley, garlic, etc. Grill the asparagus, after tossing it with oil and seasoning with salt and pepper. Grill until crisp-tender. Then wrap in prosciutto (8 or so stalks at a time) with the other blended ingredients. Yummy! A fine side dish for a meal.Beef? He begins with describing how to grill steak perfectly, the base recipe, so to speak. Then, he provides variations, such as creating sauces such as horseradish or balsamic-rosemary sauces. I spent my days in graduate school in Buffalo, New York, so I was especially intrigued by his "Spicy Buffalo style burger with celery-carrot slaw and blue cheese dressing." That is, he reinvents Buffalo chicken wings as a grilled burger. I haven't tried this yet, but I sure am interested in experimenting with this when I get the chance.In the section on chicken, he begins, once more, with a base recipe, "Perfectly grilled chicken breast." After this, a series of variations on the base recipe or other recipes entirely. What about "Apple-ginger glazed chicken"? "Sweet and sour grilled chicken"?And on it goes. Sections on grilling pork, corn, fruit, lamb, shrimp, scallops, tuna, and so on.As I can tell from the front material, Flay has written other grilling books. I don't know if any recipes are repeated here or not. But I can say that this set of recipes looks pretty tempting. And the few grilled dishes that I have tried thus far have not disappointed.
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