Bobby Flay's Mesa Grill Cookbook: (Hardcover) by Flay, Bobby
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Hardcover; Published 10/16/2007; 288 Pages; ISBN 9780307351418
In first full color book in six years, superstar chef Bobby Flay shares 150 recipes for the bold, Southwestern signature he cooks at Mesa Grill. See complete description »
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Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.
Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:
Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.
I love him. I love his food. I adore this restaurant. However, each recipe is too long, too complex and requires 3 sauces. The pumpkin soup I have made at home but so many of the others I just don't know who has time for them. It is proof that sometimes you can't recreate the magic of a professional kitchen at home.
This is a gift for my husband and I know he will be pleased. It is a beautiful book, lots of pictures and easy to read. Thank you, gladys
Great recipes...nice layout. Will be giving this as a gift.
This is an amazing cookbook. Even if you only make a few recipies, you can significantly upgrade your cuisine at home. And despite the South-western theme, plenty f recipies can be 'pulled out' and used with what you usually serve.<br><br>But there are a couple of things to keep in mind, First, it made be hard to find things like twelve kinds of chili peppers. Sometimes it's OK to leave out a minor ingredient or substitute something similar. But here, you are likely to miss what Bobby was using that item for.<br><br>Second, there is a BIG difference in doing some of these recipies in a restaurant, and at home. For example, the BBQ duck filled pancakes with Habanero sauce has four sub-components that need to be prepared ahead of time. A lot of chicken stock is used in the book, you probably won't eat nearly enough chicken to make enough for several recipies. And Bobby mentions that the stock that you buy won't add as much flavor, since it isn't likely to be made with bones. <br><br>It also helps to have extra hands in your kitchen. Otherwise preparing dinner could be an all day activity.<br><br>But those caveats aside, this book really rocks.
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Yes, it sounds a bit nerdy, but storing your spices in alphabetical order will save time and aggravation when you're in the middle of a recipe and are hunting for a spice.