PDF Download Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen, by Bobby Flay Stephanie Banyas

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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen, by Bobby Flay Stephanie Banyas

PDF Download Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen, by Bobby Flay Stephanie Banyas

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Amazon.com Review

You've got to hand it to Bobby Flay. He opened his first restaurant, the inventive "new southwestern" Mesa Grill, in 1991--and he's still celebrating the sweet, hot and spicy at that Manhattan outpost, not to mention on his TV shows and in other cookbooks like Boy Gets Grill and Bobby Flay's Bold American Food. Bobby Flay's Mesa Grill Cookbook offers 140-plus recipes for a wide range of new "signature dishes," such as BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce; Chile Rubbed Short Ribs with Creamy Polenta and Cotija Cheese; and Grilled Red Snapper with Tomato-New Mexico Red Chile Sauce. He also includes idiosyncratic takes on old favorites, like Whipped Potatoes with Cilantro Pesto, and desserts including Milk Chocolate-Peanut Butter Crème Brûlée, and Caramel Apple Shortcakes. Even drinks get the Flay treatment. His food (at least in moderation) is difficult not to like. Cooks will find the recipes eminently doable if they're willing to cull the necessary ingredients--there's a fine ingredients glossary--and put aside a bit of time. This is great "occasion cooking" and should appeal to dyed-in-the-grill Flay fans, as well as those whose curiosity has been tickled by his winning culinary hegemony. --Arthur Boehm

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From Publishers Weekly

Flay is everywhere: overseeing six restaurants, appearing on four TV shows plus his own Web site and now assembling his seventh cookbook in 13 years. Flay preps the reader for culinary adventure with a tequila guide followed by four different margarita recipes, and then sets off on a whirlwind tour of flavorful dishes inspired by the American Southwest. Flay's trademark is flavoring a perfectly grilled or roasted hunk of protein with smoke or chili or fruit, exemplified by Pan-Roasted Venison with Tangerine–Roasted Jalapeño Sauce and the slightly tamer Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. Shrimp, snapper and tuna dominate the seafood section, though there is also the quintessentially Flayvian Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri. A chapter on brunches turns up the heat with dishes like Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Coming full circle by drawing upon recipes from Mesa Grill, his first eatery, Flay also slyly opens the door for a series of cookbooks based on his other properties. 100 color photos not seen by PW. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product details

Hardcover: 288 pages

Publisher: Clarkson Potter; First Edition edition (October 16, 2007)

Language: English

ISBN-10: 0307351416

ISBN-13: 978-0307351418

Product Dimensions:

8.3 x 0.9 x 10.3 inches

Shipping Weight: 2.8 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

141 customer reviews

Amazon Best Sellers Rank:

#30,593 in Books (See Top 100 in Books)

This is the kind of Cook Book that does not just sit on a shelf. I consistently pull this one down and create some really powerful dishes. It is worth the price just for the sauces and oils... if you grill much, then its a Win / Win.

Just cooked my first recipe out of the book for NYE dinner, pork tenderloin with bourbon-ancho sauce (pg. 166), amazing and tasted just like I had at the restaurant. Only thing I noticed was that the cooking times were a bit off, but that could be because the recipes were developed on a commercial stove not a home one. Not a big deal, just going to add a little time cushion in the future knowing it might take longer. Also, with it being the dead of winter I didn't have the ventilation I necessarily needed to sear with that chili rub. LOL! In the future I will use less or cook it outside so my guests do feel like they have been pepper sprayed, but it was well worth the few min. of suffering. :-) the pork has a really nice balance tons of flavor but not to hot, even my friend that thinks black pepper is sometimes hot loved it!

I love Bobby Flay and his Mesa Grill restaurant in Vegas. This cookbook has great recipes and is easy to follow. It truly brings the Southwest flavors and I was impressed with some of the simplicity of recipes that have such great flavors.

Fantastic book for making an amazing restaurant's dishes at home. Recipes are clear, not too complicated, and I usually only need one or two things different from the store than what I usually buy or have on hand. I learned a lot about chilies. My family is seriously impressed every time I use this cookbook.

Great cookbook for a foodie. Most recipes are multi step. Not much 30 minute meals, lol.

A perfect choice for me. I like his style of cooking and these recipes are a solid fit for me. Easy to follow recipes,too. I just hope I can do them justice. "Outdoor/Backyard Grillin'" is next !!!

My wife and I Love Bobby Flay's recipes!Nearly everything we've tried, we've loved.My only reservation is that there are a lot of ingredients and the recipes take time ... something we need to make the occasion for on weekends. He also has some hard to find ingredients ... which is fine by us, since our spice rack is now much more stocked.His blending of sweet with just the right amount of heat is just great.One note on the book construction is that we had to return the book for a replacement 3 times to finally get one that didn't crack the attachment of the binding, usually toward the front section of the book. When simply leaving the book open while cooking it would crack the binding inside the book and would loosen the pages where they looked like they would fall out over time. Amazon was great and said they'd hold future sales of the book until it was resolved and told us to wait a few months or so to order it again if we wanted to. Of course we did want another copy, so we ordered our replacement ~10 months later and the book was of a much better quality.All in all, we look forward to buying more Bobby Flay books, he truly is a great chef and recipes keep our taste buds very happy.

I watched Bobby Flay's biography on television and his cooking seemed so interesting I thought I would purchase one of his books and and give it a try.First, the recipes are easy to follow - though several steps are required during preparation the end result is well worth the effort. The results are fantastic. Before viewing his biography my mind set was that most of the food would be too spicy. Not so. The recipes include some heat but it seems the heat is nicely complimented with sweet and citrus flavors. The combination is indescribable. The prickly pear margarita is especially delicious and so are the salads.If you are looking to create unforgettable dishes with lots of fresh flavor this is the book to use.

When my husband told me his new favorite restaurant in Las Vegas was Table Mesa, I had to get this cookbook. Bobby Flay really walks you through the basic ingredients in his restaurant. He shows you more than just a few recipes in this book! If you like a little heat with a flair of elegance... this is the book for you!

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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen, by Bobby Flay Stephanie Banyas PDF

Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen, by Bobby Flay Stephanie Banyas PDF