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

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Notes about this book

  • Devons on November 29, 2020

    We’ve made 13 recipes. No disappointments. Recipes deliver lots of flavor with a manageable number of ingredients. Especially enjoyed recipes in the grilled tuna and grilled corn chapters.

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  • ISBN 10 0307351424
  • ISBN 13 9780307351425
  • Linked ISBNs
  • Published Apr 29 2008
  • Format Hardcover
  • Page Count 288
  • 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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