Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes
Categories: Books, Cookbooks, Food & Wine, Regional & International


You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York city restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible to you.

Dimensions: 7.65 x 1.02 x 9.31 inches
ISBN-13: 978-0517707296
Language: English
ISBN-10: 0517707292
Publisher: Clarkson Potter
Print length: 256 pages
Publication date: March 31, 1998
subtitle: Hardcover – March 31, 1998
author: Visit Amazon's Bobby Flay Page search results Bobby Flay Visit Amazon's Joan Schwartz Page search results Joan Schwartz Tom Eckerle
review: Editorial Reviews Amazon.com Review Bold, bold, bold, bold, bold! It is a word constantly associated with Bobby Flay and with good reason: he doesn't like to be subtle. "Party dishes that are bold and fragrant," "Next time you cook, take a big bold step...." "My party dishes make for a fragrant and bold mix." And yes, bold is an excellent word to describe Bobby Flay's from My Kitchen to Your Table (aptly subtitled 125 Bold Recipes ). Flay's genius for mixing Latin flavors and blending cuisines is indeed bold. Dishes such as Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce and Yellow Corn-Coated Soft-shell Crabs with Red Chile-Mustard Sauce come from equal parts conviction and adventure. But best of all, these recipes work. In Bobby Flay's from My Kitchen to Your Table , he shows how to prepare dishes that are perfect for social gatherings. These are party dishes in which the distinction between appetizer and main course is purposely blurred. Flay likes meals with attitude--lively, colorful dishes all served at once. Forget about separate courses--set out all the dishes at the same time and encourage the guests to dig in. No appetizer, accompaniment, or main course. As Flay likes to say, "it's all just food." That is an easy statement to make if you are an award-winning chef with your own television show and author of the acclaimed Bobby Flay's Bold American Food (there's that word again). Still, Flay makes his food accessible. The recipes are easy to follow. And recipes that sound intimidating, such as Skewered Lamb with Rioja Red Wine Vinaigrette, are, in actuality, simple to prepare. So take a tip from Bobby Flay: have fun with your cooking, be adventurous, exuberant, and entertaining. Most of all, be bold. --Mark O. Howerton From Publishers Weekly Proprietor of three New York City restaurants, host of Lifetime's The Main Ingredient and cohost of TVFN's Grillin' and Chillin', Flay (Bobby Flay's Bold American Food) is in the vanguard of current celebrity chefs. Again, he champions cuisine boasting big flavors. Featuring Mediterranean food with a Latin emphasis much like the fare showcased at his Bolo restaurant, the recipes are organized according to cooking method or presentation (e.g., From the Oven, From the Grill, From the Stovetop, Cool Platters). Menus are designed to serve eight in a casual family style. Heady combinations are exemplified by Roasted Turkey with Pomegranate Sauce and Wild Rice-Goat Cheese Dressing and Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce served with Green Onion Tamales. Recipes such as these and Spicy Maple-Glazed Pork Chops with Red Onion Marmalade and Blue Corn-Sweet Potato Tacos may be more than a home cook can face with relative calm. Less threatening dishes offering considerable appeal include Tapenade Crusted Salmon and Garlic and Oregano-Marinated Grilled Chicken with Grilled Pepper and Black Olive Relish. Desserts range from Catalan Custard with Dried Fruits to a Very Rich Chocolate Sauce. True to the book's title, Flay keeps most preparations manageable (given their sophistication) and doesn't insist on too many specialty ingredients (long-grained rice, for instance, is fine for paella). Author tour. Copyright 1998 Reed Business Information, Inc. From Library Journal Flay's Bold American Food (Potter, 1994) showcased the innovative Southwestern food he serves at Mesa Grill, one of his three popular New York City restaurants. From My Kitchen features the Mediterranean/Latin-inspired cuisine his restaurant Bolo is known for: Roasted Mushrooms with Goat Cheese and Chile Oil, Pork Tenderloin with Tapenade and Charred Yellow Pepper Sauce. All the recipes serve eight, and Flay says they are planned for "casual, family-style meals? but nonrestaurant chefs will find some of the dishes more elaborate than casual. That aside, his food is delicious and imaginative without being contrived, and his book is recommended for most collections. Copyright 1998 Reed Business Information, Inc. From Booklist In the introduction to his new book, Flay exhorts his readers to avoid sprinkling in a bit of herb or spice. "Throw in a lot!" he commands. This enthusiasm for spicing helped him achieve celebrity as a Manhattan restaurateur and later as a TV chef. Garlic, especially in roasted form, seasons most of Flay's meat dishes, many of which are grilled or roasted to optimize flavor. Caribbean and southwestern flavors from tropical fruits and peppers also distinguish Flay's cooking. He revises traditional tamales by substituting yellow cornmeal for customary masa flour. A filling of green onion butter exalts these tamales into yet another culinary realm. Flay loves to build wholly new dishes; risotto gets enhanced with sweet potato and pine nuts before being paired with roasted rabbit. Mark Knoblauch Review "Bobby's flavors have always lit up my senses....the more I can have him in my kitchen the better." --Sheila Lukins, author, USA Cookbook, Food Editor, Parade Magazine "Next best to having Bobby Flay himself rustling up the food at your next backyard barbecue is this collection of his bold and gutsy recipes, rave-winners from the menus of Mesa Grill and Bolo. I'd pay the price for my favorite lamb shanks alone." --Gael Greene, Restaurant Critic, New York Magazine From the Inside Flap You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York city restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible to you. "Why make a meal that you can't enjoy with everyone else?" asks Bobby. "Let me introduce you to food that is fun!" And fun it is. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course--instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven," "Cool Platters"), with easy-to-find ingredients and simple-to-follow instructions. Many of the dishes or their components can be made ahead of time. From the Back Cover You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York City restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible for you. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course - instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven", "Cool Platters"). Within these pages are the flavors that make Bobby's cooking so new and exciting. Lump crab combined with black beans and brightened with cilantro oil. Gazpacho enlivened with grilled sea scallops. Oven-roasted pork tenderloin stuffed with black olive tapenade. Risotto flavored with roasted yellow tomatoes. The vibrant dishes are all made to be washed down with Bobby's famous white peach or pomegranate sangria. About the Author Bobby Flay is host of Lifetime's The Main Ingredient with Bobby Flay and cohost of TVFN's Grillin' and Chillin', winner of the James Beard Foundation's Rising Star Chef of the Year Award, proprietor of the acclaimed New York City restaurants Mesa Grill, Mesa City, and Bolo, and author of Bobby Flay's Bold American Food. Excerpt. © Reprinted by permission. All rights reserved. A Recipe from Bobby Flay's From My Kitchen to Your Table Bolo's White Peach Sangria Summer brings white peaches, which complement white wine. Any time of year, peach nectar is a convenient substitute for the fresh fruit. 2 bottles dry white wine 3/4 cup brandy 1/2 cup Triple Sec 3/4 cup simple syrup, or more if needed (see instructions below) 3 or 4 white peaches, skinned and pureed (3/4 cup puree), or 3/4 cup peach nectar (available at supermarkets) 3 oranges, sliced into thin rounds 3 green apples, cored and sliced thin 2 lemons, sliced into thin rounds 4 peaches, pitted and sliced thin SIMPLE SYRUP: Combine equal parts of sugar and water in a saucepan. Cook over low heat until clear, then boil for one minute. Cool. Combine all the ingredients in a large pitcher. If using fresh peaches, taste for sweetness and add more syrup, if needed. Serve over ice. Read more