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    Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen (Hardback) By (author) Bobby Flay

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    DescriptionSmoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby's bold and vivacious take on this cuisine has made him a fixture on America's culinary scene and turned Mesa Grill into a veritable institution. In "Bobby Flay's Mesa Grill Cookbook," the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including: - Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt - Queso Fundido with Roasted Poblano Vinaigrette - Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema - Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa - Seared Tuna Tostado with Black Bean Mango Salsa - Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce - Spicy Coconut Tapioca with Mango and Blackberries Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, "Bobby Flay's Mesa Grill Cookbook" helps you re-create the fun and flavors of Mesa Grill in your own kitchen.


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  • Full bibliographic data for Bobby Flay's Mesa Grill Cookbook

    Title
    Bobby Flay's Mesa Grill Cookbook
    Subtitle
    Explosive Flavors from the Southwestern Kitchen
    Authors and contributors
    By (author) Bobby Flay
    Physical properties
    Format: Hardback
    Number of pages: 288
    Width: 206 mm
    Height: 257 mm
    Thickness: 25 mm
    Weight: 1,247 g
    Language
    English
    ISBN
    ISBN 13: 9780307351418
    ISBN 10: 0307351416
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WB
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    DC21: 641.5975
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    LC subject heading:
    B&T Modifier: Geographic Designator: 01
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB002000, CKB005000, CKB101000
    DC22: 641.5975
    B&T Approval Code: A97406016
    DC22: 641.5979
    LC subject heading:
    BISAC V2.8: CKB002070
    LC subject heading: ,
    LC classification: TX715.2.S69 F58 2007
    Thema V1.0: WB
    Edition statement
    New.
    Illustrations note
    100 4-COLOR PHOTOGRAPHS
    Publisher
    Random House USA Inc
    Imprint name
    Clarkson Potter
    Publication date
    07 December 2007
    Publication City/Country
    New York
    Author Information
    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.