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Bobby Flay Cooks American

Flay, Bobby with Julia Moskin

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ISBN 10: 0786867140 / ISBN 13: 9780786867141
Published by Hyperion, New York, 2001
Condition: Fine Hardcover
From Gumshoe Books (Columbia, SC, U.S.A.)

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many worth cooking recipes. Size: 4to. Bookseller Inventory # 015851

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Bibliographic Details

Title: Bobby Flay Cooks American

Publisher: Hyperion, New York

Publication Date: 2001

Binding: Hardcover

Book Condition:Fine

Dust Jacket Condition: Near Fine

Edition: First Edition.

About this title


The bestselling author of Boy Meets Grill now provides recipes inspired by great flavours. Bursting with mouthwatering, colour photos and packed with 150 original and tantalizing recipes, Flays latest cookbook reflects his passion for bold, exciting food, and his own preference for sophisticated dishes that dont take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for:


In his previous books Bold American Food and Boy Meets Grill, among others, chef and Food Network favorite Bobby Flay tempts readers with excitingly flavored food. Bobby Flay Cooks American, written with Julia Moskin, furthers the culinary cause with 125 new recipes. Though the recipes often require a kitchen commitment, they're easy enough to do at home. Cooks willing to take the plunge will please those they feed with enticing food.

In chapters that cover courses and dish types from soups and chowders through salads, entrees, sides, and desserts, Flay presents his "new American regional" cooking. Standouts among these include Baby Back Ribs with Mustard Molasses Barbecue Sauce and Fulton Fish Market Cioppino. Brunch dishes, sandwiches, and tacos also receive their due with recipes like Little Havana-Style Cuban Sandwiches, while corn, pasta, and rice are represented by the likes of Crawfish Lasagna and Spanish Red Rice with Roasted Salt-and-Pepper Shrimp. "For the first time I've included menus with recipes for my two favorite holidays," says Flay, presenting Thanksgiving and Fourth of July dishes such as his Roast Turkey with Pomegranate-Black Pepper Glaze and Fresh Sage-Smoked Chile Gravy and Slow-Barbecued Texas Brisket with Bourbon Barbecue Sauce. Desserts, such as Warm Coconut-Filled Chocolate Cakes and Maple Custard with Gingersnaps, round out the repertoire. Illustrated with color photos and containing technique information, the book makes an enticing addition to Flay's culinary Americana. --Arthur Boehm

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