Bobby Flay's From My Kitchen to Your Table Review

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(More customer reviews)There's no doubt that a meal at Bolo, Flay's Manhattan restaurant from which these recipes were taken, is a delight. What fun to find the recipes all written up so we can recreate our favorites at home. But like his previous book, this is a frustrating volume to work with and one I wouldn't recommend to anyone who isn't really experienced. I have made more than one thoroughly fabulous meal from the book, but I went to culinary school! For the everyday good cook, the instructions range from sloppy to just plain terrible. The Roast Pork Tenderloin with Charred Yellow Pepper Sauce is great IF you halve the ancho chile paste recipe (otherwise you'll have enough for 4 recipes) AND you know enough to increase the liquid so it will actually stick to the tenderloin! If you don't halve the recipe for the olive stuffing, you're going to have an awful lot leftover -- and, no, it wouldn't add to the meal to "serve any leftover on the side." The Romesco Sauce for the Grilled Zucchini is fabulous, but why aren't we told to cut up or seed the plum tomatoes before cooking them? With these caveats, if you're a Flay fan and adventurous and confident in the kitchen, you can create some wonderful meals by mixing and matching his creative and delicious creations.

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Freshman in the Kitchen: From Clueless Cook to Creative Chef Review

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(More customer reviews)The best compliment once could receive with this cookbook, ostensibly written for novice cooks, was one I received the other day, after encouraging an elderly friend to buy the book. She bought it for her granddaughter, but decided to try it out first. The comments/compliments focused on the easiness of the recipes, the great food produced, and the attractive and easy to use format. My friend had to buy another copy for herself because she wanted a copy too! I agree on all counts - the book flows easily, the text is amusing and easy to follow, the food is delicious, and Max and Eli really like food and try to impart that to the reader. I have tried three recipes already, and even for a seasoned cook, the recipes are spot-on. This cookbook ios not your typical "novice cook" book, but one that appeals to any age, any background and level of cook, and some of the food stories are very funny. Highly recommended!!

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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Review

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(More customer reviews)Being a Bobby Flay fan (I've had great experiences at all of his NYC restaurants and love Iron Chef/Boy Meets Grill), I knew I wanted this cookbook the minute it came out. But the moment I flipped through the pages, my expectations were totally exceeded--beautiful, full-page color photos incite you with every recipe (prompting a determined "I want to make that!), and tons of useful southwestern-cooking tips/tricks are spread throughout, including a chile pepper guide and tons of sauce/relish preparations. It seems like almost every recipe in here is either a dish at Mesa Grill or something Flay has created for Iron Chef America, and once you're finished making any recipe, this becomes obvious just because it's all so delicious! I've made probably around 20 of the recipes in this cookbook, and each time the result was simple; completely cleaned plates all around the table.
This includes Thanksgiving, where I made an all-Flay meal for about 15 people, complete with his maple and ancho-glazed roast turkey with a roasted garlic/cilantro gravy and a mango cranberry relish, sweet potato gratin, green onion smashed potatoes, and the gorgonzola, apple and toasted walnut salad with a spicy orange vinaigrette. All was a huge hit.
Whether or not you're a Bobby Flay "fan," perse, I would do yourself a favor and pick up this cookbook--you will learn tons about American cooking, Mexican cooking, and the orchestration of flavors (Flay's signature seems to be the balance of sweet and spicy--you will first taste the sweet elements, then your tongue will dance with heat). Not to mention all the great sauces, glazes, rubs and reductions that are dabbled throughout--there is even a fantastic margarita section, giving you everything from the "classic," to a pink cactus-pear version, to my favorite, a pineapple-chile margarita. Good Stuff!!!!!!

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