Bobby Flay's Boy Gets Grill (Hardcover) by Flay, Bobby
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Hardcover; Published 4/27/2004; 320 Pages; ISBN 9780743254816
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Bobby Flay's Boy Gets Grill finds America's grillmaster broadening our culinary horizons and tossing the whole world on the barbecue. Bobby Flay goes global in a big way with mouth-watering recipes featuring the flavors of a range of international and regional cuisines.
Bobby Flay's Boy Meets Grill presents both beloved American Foods--Bloody Marys, Thick-Cut Grilled Country Ham with Peach Ancho Glaze, Grilled Pizza with Charred Onions, and Grilled Porterhouse Steaks--and international side dishes such as Skewered Shrimp with Warm Sesame-Ginger Vinaigrette, Rotisserie Duck with Hoisin Barbecue Sauce, Grilled Oranges and Scallions, Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo, and Grilled Corn on the Cob with Chive-Black Pepper Butter.
With 150 brand-new recipes, plus extra touches like simple salsas, kicky cocktails, and delicious desserts, Bobby Flay's Boy Gets Grill is Bobby Flay at his best--getting his hands dirty, thinking big, and showing readers how to have fun in the back yard.
If you love to grill and are looking for new spin on old cooking concepts this is the book for you. I especially love his hoison beef recipe. DELICIOUS
I LOVE Bobby Flay!! But this cookbook had about 4 receipes I liked that I could have gotten off the internet. Sorry!
The book is full of very helpful hints, and wonderful recipes.
I purchased this book to give as a shower gift to a couple getting married in August. I flipped through it and was pleased at the recipes that I saw.
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Sirloin, plate and flank steaks have a robust, beefy flavor, and tend to be chewier than other cuts of beef. They're great marinated, then quickly grilled.