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Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors by Bobby Flay and Stephanie Banyas and Sally Jackson

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Notes about this book

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Notes about Recipes in this book

  • Oven-baked pizza with double-smoked bacon, caramelized onions, toasted garlic

    • gsciencechick on December 05, 2012

      Really good but I make a huge mess when I make this. The bacon and carmelized onions can be done earlier to lessen the work.

  • Caramelized onions

    • gsciencechick on December 05, 2012

      In this recipe he forgets to tell you to add sugar and cider vinegar.

  • Red velvet cake

    • nadiam1000 on January 29, 2017

      So very good and moist - nice tall layers that bake up level - use 2" deep cake pans or it may overflow. This is my standard Red Velvet cake. I have frosted with either cream cheese frosting or the buttercream in the book which is delicious - I always double or triple the frosting to have enough to make a bakery style cake. One batch will not be enough to fill the layers, do a crumb coat and create a very smooth, well iced cake.

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Reviews about this book

  • Eater

    See video of Bobby on Jimmy Fallon's show.

    Full review
  • ISBN 10 0307461386
  • ISBN 13 9780307461384
  • Linked ISBNs
  • Published Nov 15 2011
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

When Bobby Flay looks at a map of the United States, he doesn’t see states—he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country’s answer to French bistros—to celebrate America’s regional flavors and dishes, interpreted as only Bobby Flay can.

Now you can rediscover American cuisine at home with the recipes in Bobby Flay’s Bar Americain Cookbook. Start with a Kentucky 95—a riff on a classic French cocktail but made with bourbon—and Barbecued Oysters with Black Pepper–Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors.

Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, Bobby Flay’s Bar Americain Cookbook shares Bobby’s passion for fantastic American food and will change the way any cook looks at our country’s bounty.

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