Bobby Flay's Bold American Food

This book is a winner! In it you'll find many fresh applications of the wonderful flavors of the southwest. For the most part, the recipes are straightforward and easy to follow. It's amazing how far you can go with just a few basic ingredients (Chile, corn, onion, garlic, etc.) In addition to learning lots of specific recipes, Bobby also gives you a great feeling for how to improvise and come up with your own bold creations. I just cooked my first few recipes from the book (New Mexico BBQ Salmon, chipotle buttered roasted corn), and they came out great!

P.S. As an extra bonus, the book is filled with lots of beautiful color photos of the dishes. It's all very artistic.


Watch his television show instead   October 21, 2001
Fred Jones (Mansfield, TX USA)
10 out of 22 found this review helpful

Catch Bobby's show for a month, visit his web site and print a few recipes and you'll have this book already. No need to purchase, nothing new or exciting in here just a few of his vinagrettes, sauces and spiced up main courses. This book was a waste of my money. I had hoped he'd discuss technique and not just cram the book full of recipes I'd already seen him create on the show.


Excellent!   June 7, 2001
Jennifer A. Wickes
13 out of 15 found this review helpful

The first cookbook by Chef Bobby Flay. Here is an wonderful book that shows what an excellent Southwestern-style chef he is.

This book contains explanations to some of his ingredients, as well as techniques to use, when using an ingredient, for example, using yellow tomatoes versus red tomatoes. He, also, adds resources where you can find some of his hard-to-find ingredients. This is a definite plus, as a lot of the chiles are hard-to-find in my area, but so worth the effort, because once you assemble the recipe, it is SO delicious! You just can't believe it.

I tried a few of these recipes on my husband, who has a distinct taste that is hard to please, to say the least, and he has loved each recipe I have made from this book. Favorites of ours are the Pan Seared New York Steak with Chipotle Butter, Caesar Salad with Red Chile Croutons and the Peach & Blueberry Cobbler!

In addition to writing cookbooks, Bobby Flay hosts three television shows on the Food Network: "Food Nation with Bobby Flay", "Hot Off the Grill with Bobby Flay" and "Grillin' and Chillin'".

"Food Nation" is a tour of the United States in the least likely spots, where Bobby Flay explores the cuisine of that area. Spots visited have been the Pennsylvania Dutch country, Kentucky, Nashville and Boston.

"Hot Off the Grill" shows Bobby Flay assemble meals with some volunteers that may be like the more average at-home cook, showing me, how easy these dishes really are to prepare.

"Grillin' and Chillin'" has only been on during barbecue season (that I have noticed), but shows Bobby Flay with Jack McDavid, a real southern cook. Together they barbecue huge spreads all on the grill!

Bobby Flay also has his own line of spice and condiments. A wide assortment from dry rubs, drink mixes, infused oils and spice blends. These are available to purchase at his "Mesa Grill" web site: www.mesagrill.com

Also, he owns and works at two restaurants in New York City: "Mesa Grill" (Southwestern cuisine) and "Bolo" (Contemporary Spanish cuisine).

I thoroughly enjoyed this cookbook and would highly recommend it!