by Bobby Flay with Julia Moskin
Bobby Flay Cooks American
Hyperion, October, 2001.
Hardcover, 240 pages.
"This book is like a photo album for me, with each recipe being a snapshot of a time and place in my life...it's a record of my travels and the dishes that inspired me to explore my own ideas..." So says celebrity chef Bobby Flay in his introduction to his fabulous new cookbook. Best known as the owner of his two New York restaurants, he is also the bestselling author of Boy Meets Grill and the host of two shows on the Food Network. A native New Yorker, Flay was a large part of the new wave of chefs who were reinventing uniquely American cuisine. Classically trained as a French chef, Flay gravitates towards Southwestern influences. His dishes are always flavorful and spicy -- and he is known for his melt in your mouth barbeque. Taking regional favorites and giving them a new spin is classic Bobby Flay. Under Flay's tutelage, you can whip up such mouthwatering morsels as Blue Corn Muffins, Shrimp and Littleneck Clam Curry on Wild Rice Waffles with Candied Mango Butter, Smashed Yukon Gold Potatoes with Green Garlic Butter, Buttermilk-Bacon Smashed Potatoes, Roast Leg of Lamb with Honey, Balsamic Vinegar, and Fresh Mint Baste, Pumpkin Bread Pudding with Molasses Whipped Cream and Toasted Coconut Custard Pie with a Brulée Crust.
The recipes are easy to follow for an intermediate to advanced cook. The color photographs of the final dishes are stunning, and Flay's commentary at the beginning of each chapter is always helpful and entertaining. Also provided are lists of Basic Techniques and Ingredients. This is a must-have for anyone who enjoys flavorful, delicious and uniquely American cuisine.
Bobby Flay Cooks American is available for purchase on Amazon.com
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This review was published in the Dec. - Jan., 2002 of The Internet Writing Journal.
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