Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.

Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.

Bobby knows how you shop and cook and knows you think “I want burgers tonight”–not “I want to do a main course on the grill.” As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.

A truly comprehensive grill guide, Bobby Flay’s Grill It! also includes:

    * Bobby’s take on charcoal versus gas grills (and how to pick one whatever your preference and budget)

    * A list of indispensable grilling tools

    * A guide to stocking the perfect grill pantry

    * A resource guide for high-quality ingredients, supplies, and accessories

Simply put, Bobby Flay’s Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right.

"This is the fourth cookbook by Flay dedicated solely to grilling, and over the years he has hosted four different cooking shows also focused on the art of placing meat and veggies upon a backyard flame. So one might excuse the author for having run out of arresting titles ( la, Boy Meets Grill) and for resorting to alphabetical order as a means of structuring his chapters. But what is truly surprising is his sudden and marked lack of preference for cooking with gas instead of charcoal. He then backs up his newfound indifference by never stating which grill might work best for any of these 150 recipes. However, Flay is still the sultan of sauce and the ruler of rub. He creates a Fig — Cabernet Vinegar Glaze for a filet mignon. In the seafood realm, grilled salmon is paired with a Honey-Mustard-Mint Sauce. Vegetarian offerings include Grilled Cremini Mushroom, Fontina, and Arugula Pressed Tacos. And a chapter on fruit provides mouthwatering desserts like Grilled Nectarines with Maple Crme Frache. If Flay has less to say than before, he at least does so with a healthy amount of seasoning." Publishers Weekly (Copyright Reed Business Information, Inc.)

Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Flay in his first full-color grilling book--a selection of inventive ideas for easy meals that are fresh, flavorful, and fun to cook.

BOBBY FLAY opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative southwestern cuisine. The restaurant continues to get high marks in the Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar’s Palace Las Vegas and Mesa Grill Bahamas. He opened Bolo in 1993, Bar Americain in 2005, and Bobby Flay Steak in 2006. In addition to his restaurants, Bobby is the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on the Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series and Throwdown with Bobby Flay. This is his eighth book.

His website is www.bobbyflay.com.

STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1997. She is a graduate of the French Culinary Institute and lives in New York City.

SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.