Bobby Flay's Grill It! by Bobby Flay and Stephanie Banyas and Sally Jackson

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Notes about Recipes in this book

  • Grilled sea bass with salsa verde

    • sherrib on September 03, 2019

      Was a tad too sweet for me and I could taste all of the components separately. I wonder if the flavors would meld together better after resting in the fridge overnight. Easy to put together. I would use less honey next time.

  • Grilled sausage sandwiches with onion sauce and grilled pepper relish

    • averythingcooks on November 25, 2019

      This recipe was chosen for Grey Cup Sunday for the 2 condiments to add to a grilled sausage sandwich. I was questioning the "onion sauce" with the cinnamon during prep but it was really good smeared on the bottom bun. But the real take away was the DELICIOUS red pepper relish (which I made with red & yellow peppers roasted under the broiler). The sandwiches were awesomely yummy & messy and just as importantly, today's lunch with leftover sausage chunks mixed up with the pepper mixture was over the top good :)

  • Grilled fish tacos with chipotle crema and salsa fresca

    • HalfSmoke on May 04, 2017

      Simple, easy to make, yet excellent fish tacos. This has been our go-to recipe for a number of years. Any flaky white fish will do here. We usually use tilapia with great results.

  • Charred corn guacamole with corn chips

    • Williamssj7 on August 07, 2019

      Delicious! Everyone devours this dish!

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  • ISBN 10 0307351424
  • ISBN 13 9780307351425
  • Linked ISBNs
  • Published Apr 29 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Clarkson N Potter Publishers
  • Imprint Clarkson N Potter Publishers

Publishers Text

Bobby knows that when we shop and cook we think "I want burgers tonight" - not "I want to do a main course on the grill." As a result, Bobby Flay's Grill It! is conveniently organized by ingredients, with chapters covering juicy beef steaks and succulent shrimp as well as 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 cook each staple perfectly while also offering an arsenal of ideas for how to transform you favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Beer-Marinated Skirt Steak with Pickled Red Onions and Grilled Tortillas.

No matter what you choose to grill (or what looks best when you actually get to the store), Bobby Flay's Grill It! guides you to creating 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.

Bobby Flay opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative Southwestern cuisine. The restaurant continues to get high marks in The Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar's Palace in Las Vegas and Mesa Grill Atlantis in the Bahamas. Bobby opened Bolo in 1993, Bar American in 2005, and Bobby Flay Steak in 2006. He is also the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America Series and Throwdown with Bobby Flay. This is his seventh book.

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