Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors
Author: Bobby Flay
Celebrate the tastes that make our country great — a lá Bobby Flay.
The bestselling author of Boy Meets Grill now provides recipes inspired by the great flavors of our country. Bursting with mouthwatering, full-color photographs and packed with 150 original and tantalizing recipes, Flay's latest cookbook reflects America's passion for bold, exciting food, and his own preference for sophisticated dishes that don't take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for:
— Succulent Texas dry-rub barbecue
— Little Havana-style Cuban sandwiches
— Slow-roasted Pacific salmon
— Reuben sandwich only an Irish boy from New York can make
In addition, he kick-starts old favorites like tomato soup, chicken pot pie, baked ham, and apple fritters, giving them the kind of surprising, innovative twists that have made him one of the most emulated chefs in America. As elegant to look at as it is fun to cook with, Bobby Flay Cooks American will entice Bobby's multitude of fans, and is certain to bring him a host of new ones.
Author Biography:Bobby Flay is the owner of the Mesa Grill and Bolo restaurants in New York City; the star of two cable cooking shows, Food Nation and Hot off the Grill; is the food correspondent for The Early Show on CBS; and is the author of three previous cookbooks, Boy Meets Grill, From My Kitchen to Your Table, and Bold American Food. He lives in New York City. Julia Moskin has co-authored with Chicago chefs Gale Gand and Rick Tramonto, American Brasserie: Butter Sugar Flour Eggs; and with Rafael Palomino, Bistro Latino. She has contributed to New York, Saveur, and Metropolitan Home magazines. She lives in New York City.
William Rice
. . . highly personal. . . . His food is flavorful and fun to eat. The boy and the grill are well matched.
Jerry Shriver
His multitude of fans drool over his spiced-up cookbooks. . . And they flock to his New York restaurants.
Meredith Berkman
Celebrity chef Bobby Flay's new book, Boy Meets Grill, is becoming a barbecue bible . . .
Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Author: Anthony Bourdain
In the multiweek New York Times bestseller The Nasty Bits, bestselling chef and No Reservations host Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether surviving a lethal hot pot in Chengdu, splurging on New York’s priciest sushi, or singing the praises of Ecuadorian line cooks and Hell’s Kitchen dives, Bourdain is as provocative, engaging, and opinionated as ever. The Nasty Bits is an irresistible tasting menu of food writing at its outrageous best—served up Bourdain style.
The New York Times - Bruce Handy
Bourdain is a vivid and witty writer, but his greatest gift is his ability to convey his passion for professional cooking — "this thing of ours," he calls it, a touch melodramatically, in tribute to La Cosa Nostra. With one eye on the kitchen and the other on the dining room, he never loses sight of how the terrestrial inevitably informs the divine.
Publishers Weekly
In this typically bold effort, Bourdain (Kitchen Confidential), like the fine chef he is, pulls together an entertaining feast from the detritus of his years of cooking and traveling. Arranged around the basic tastes: salty, sweet, sour, bitter and umami (a Japanese term for a taste the defies description), this scattershot collection of anecdotes puts Bourdain's brave palate, notorious sense of adventure and fine writing on display. From the horrifying opening passages, where he joins an Arctic family in devouring a freshly slaughtered seal, to a final work of fiction, the text may disappoint those who've come to expect more honed kitchen insights from the chef. Surprisingly, though, the less substantive kitchen material Bourdain has to work from only showcases his talent for observation. This book isn't for the effete foodies Bourdain clearly despises (though they'd do well to read it). He criticizes celebrity chefs, using Rocco DiSpirito as a "cautionary tale," and commends restaurants that still serve stomach-turning if palate-pleasing dishes, such as New York's Pierre au Tunnel (now closed), which offered t te de veau, essentially "calf's face, rolled up and tied with its tongue and thymus gland." Fans of Bourdain's hunger for the edge will gleefully consume this never-boring book. Author tour. (May) Copyright 2006 Reed Business Information.
Library Journal
Bourdain does not suffer fools, airplane food, or pretension wisely. His latest non-cookbook-an essay collection divided into the flavors of salty, sweet, bitter, sour, and umami-makes for highly entertaining and sometimes shocking reading. Readers, in turn, will encounter a range of thoughts, from a challenging description of a seal being butchered for food to musings on Brazilian street food and the unsung French bistro classics like Rongons de Veau Dijonnaise and Tripes a la Mode de Caen and other old-fashioned dishes that some might feel are the "nasty bits" indeed. Lovers of adventurous culinary experiences will find much to whet their appetites here, and those who loathe the celebrity chef phenomena will find a friend in Bourdain. At the book's close are commentaries on the essays (many were previously published), which give the author the opportunity to revisit some strongly expressed opinions. His passion for food, pungent writing, and knowledge of the culinary world make this an excellent purchase for most public libraries.-Shelley Brown, Richmond P.L., Vancouver, B.C. Copyright 2006 Reed Business Information.
Kirkus Reviews
The globetrotting, guerrilla TV chef of ill repute serves up some journalistic odds and ends. A garrulous, sublimely talented chap with an eminently respectable couple of New York brasseries and a load of opinions to spare, Bourdain (A Cook's Tour, 2001, etc.) remains an anomaly in the Food Network era. Instead of running a chain of big-ticket, big-ego eateries, he roams the world consuming massive quantities of strange food and prodigious drink, adding snarky commentary and turning it all into a TV show of sorts. Along the way, he writes for several publications, from Gourmet to the Los Angeles Times; a good selection of those writings are collected here. Subjects include other celebrity chefs (Rocco DiSpirito "messed with the bitch goddess celebrity and got burned"), the best bars for adrenaline-jacked kitchen crews to get hammered in the wee hours (in Chicago, it's Matchbox) and the proper definition of cooking ("a cult of pain"); somehow it all flows together with nary a seam in view. But there is some repetition and, unlike most writers with an edge, he's better at being nice. Scourging attacks sometimes fall flat for lack of variety, while puff pieces offer the finest examples of foodie enthusiasm. Indulging in Masa Takayama's insanely expensive sushi is "like having sex with two five-thousand-dollar-a-night escorts at the same time-while driving an Aston Martin." The unfathomable wizardry of Spain's mad-chef genius Ferran Adria is "hugely enjoyable, challenging to the world order, innovative, revolutionary."A vibrant discourse on satisfying hungers of every kind.
Table of Contents:
| System D | 3 | |
| The evildoers | 12 | |
| A commencement address nobody asked for | 18 | |
| Food and loathing in Las Vegas | 22 | |
| Are you a crip or a blood? | 37 | |
| Viva Mexico! Viva Ecuador! | 42 | |
| Counter culture | 47 | |
| A life of crime | 55 | |
| Advanced courses | 64 | |
| Name dropping down under | 69 | |
| My Manhattan | 75 | |
| Hard-core | 81 | |
| When the cooking's over (turn out the lights, turn out the lights) | 86 | |
| The cook's companions | 95 | |
| China syndrome | 102 | |
| No shoes | 106 | |
| The love boat | 109 | |
| Is celebrity killing the great chefs? | 125 | |
| What you didn't want to know about making food television | 131 | |
| Warning signs | 136 | |
| Madness in Crescent City | 140 | |
| A view from the fridge | 143 | |
| Notes from the road | 149 | |
| The dive | 154 | |
| A drinking problem | 163 | |
| Woody Harrelson : culinary muse | 166 | |
| Is anybody home? | 171 | |
| Bottoming out | 176 | |
| Food terrorists | 179 | |
| Sleaze gone by | 183 | |
| Pure and uncut luxury | 191 | |
| The hungry American | 195 | |
| Decoding Ferran Adria | 203 | |
| Brazilian beach-blanket bingo | 211 | |
| The old, good stuff | 224 | |
| Die, die must try | 231 | |
| A chef's Christmas | 241 |
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