Free PDF Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz
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Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz
Free PDF Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz
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Amazon.com Review
Bold, bold, bold, bold, bold! It is a word constantly associated with Bobby Flay and with good reason: he doesn't like to be subtle. "Party dishes that are bold and fragrant," "Next time you cook, take a big bold step...." "My party dishes make for a fragrant and bold mix." And yes, bold is an excellent word to describe Bobby Flay's from My Kitchen to Your Table (aptly subtitled 125 Bold Recipes). Flay's genius for mixing Latin flavors and blending cuisines is indeed bold. Dishes such as Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce and Yellow Corn-Coated Soft-shell Crabs with Red Chile-Mustard Sauce come from equal parts conviction and adventure. But best of all, these recipes work. In Bobby Flay's from My Kitchen to Your Table, he shows how to prepare dishes that are perfect for social gatherings. These are party dishes in which the distinction between appetizer and main course is purposely blurred. Flay likes meals with attitude--lively, colorful dishes all served at once. Forget about separate courses--set out all the dishes at the same time and encourage the guests to dig in. No appetizer, accompaniment, or main course. As Flay likes to say, "it's all just food." That is an easy statement to make if you are an award-winning chef with your own television show and author of the acclaimed Bobby Flay's Bold American Food (there's that word again). Still, Flay makes his food accessible. The recipes are easy to follow. And recipes that sound intimidating, such as Skewered Lamb with Rioja Red Wine Vinaigrette, are, in actuality, simple to prepare. So take a tip from Bobby Flay: have fun with your cooking, be adventurous, exuberant, and entertaining. Most of all, be bold. --Mark O. Howerton
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From Publishers Weekly
Proprietor of three New York City restaurants, host of Lifetime's The Main Ingredient and cohost of TVFN's Grillin' and Chillin', Flay (Bobby Flay's Bold American Food) is in the vanguard of current celebrity chefs. Again, he champions cuisine boasting big flavors. Featuring Mediterranean food with a Latin emphasis much like the fare showcased at his Bolo restaurant, the recipes are organized according to cooking method or presentation (e.g., From the Oven, From the Grill, From the Stovetop, Cool Platters). Menus are designed to serve eight in a casual family style. Heady combinations are exemplified by Roasted Turkey with Pomegranate Sauce and Wild Rice-Goat Cheese Dressing and Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce served with Green Onion Tamales. Recipes such as these and Spicy Maple-Glazed Pork Chops with Red Onion Marmalade and Blue Corn-Sweet Potato Tacos may be more than a home cook can face with relative calm. Less threatening dishes offering considerable appeal include Tapenade Crusted Salmon and Garlic and Oregano-Marinated Grilled Chicken with Grilled Pepper and Black Olive Relish. Desserts range from Catalan Custard with Dried Fruits to a Very Rich Chocolate Sauce. True to the book's title, Flay keeps most preparations manageable (given their sophistication) and doesn't insist on too many specialty ingredients (long-grained rice, for instance, is fine for paella). Author tour. Copyright 1998 Reed Business Information, Inc.
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Product details
Hardcover: 256 pages
Publisher: Clarkson Potter; 1st edition (March 31, 1998)
Language: English
ISBN-10: 0517707292
ISBN-13: 978-0517707296
Product Dimensions:
7.6 x 1 x 9.3 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
37 customer reviews
Amazon Best Sellers Rank:
#521,363 in Books (See Top 100 in Books)
I love him on tv. Maybe I’m spoiled but I don’t like that there are no color pictures! That’s a must in a modern cookbook. I also found the layout and fonts distracting. I ended up donating it as soon as I opened it. Sorry Bobby! On another note, I preordered his next book, so I’m hoping it’s more readable
This book is like the other cookbook's written around the time. It is high faloooooooten with ingredients and recipes that I would not make. Like someone showing how high and mighty their cooking skills. I would let this one go.
Very satisfied cookbook and the only bad remark I have is the recipes are a little bit complicated.
This book is even good looking. It would make a nice gift. I bought it on an impulse while watching one of Bobby's shows. The recipes are clearly written and don't use a lot if ingredients that you have to go to a specialty store to find. (I hate it when my neighborhood Publix is out of saffron-basted newt eyes.)
I am pleased with the book, and I can't wait to try the recipes. This is my first cookbook ever where there is an explanation of culinary terms. I think of it as "Intro to Culinary School 101.Great job Bobby!
Nice book !
Love all of his cook books.
Bought this book for my dad. He swears by Bobby's recipes. So far he has made delicious meals.
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