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1 Burnside Cooking and Food- Featured Chefs

Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

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:

  • Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
  • Queso Fundido with Roasted Poblano Vinaigrette
  • Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
  • Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
  • Seared Tuna Tostado with Black Bean Mango Salsa
  • Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
  • Spicy Coconut Tapioca with Mango and Blackberries
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.

Review:

"Flay is everywhere: overseeing six restaurants, appearing on four TV shows plus his own Web site and now assembling his seventh cookbook in 13 years. Flay preps the reader for culinary adventure with a tequila guide followed by four different margarita recipes, and then sets off on a whirlwind tour of flavorful dishes inspired by the American Southwest. Flay's trademark is flavoring a perfectly grilled or roasted hunk of protein with smoke or chili or fruit, exemplified by Pan-Roasted Venison with Tangerine — Roasted Jalapeo Sauce and the slightly tamer Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. Shrimp, snapper and tuna dominate the seafood section, though there is also the quintessentially Flayvian Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri. A chapter on brunches turns up the heat with dishes like Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Coming full circle by drawing upon recipes from Mesa Grill, his first eatery, Flay also slyly opens the door for a series of cookbooks based on his other properties. 100 color photos not seen by PW." Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"There are color photographs throughout, a guide to chilies and another one to tequila, and a pantry section. For fans of Flay's restaurants and TV shows, this is recommended." Library Jounrnal

Synopsis:

The Food Network star shares 150 recipes for his bold Southwestern cuisine. This full-color cookbook also includes a list of must-haves for the Southwestern pantry, menu suggestions, and pointers on basic cooking techniques. 100 full-color photographs.

About the Author

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 in Las Vegas and Mesa Grill Atlantis in the Bahamas. Bobby opened Bolo in 1993, Bar American in 2005, and Bobby Flay Steak in 2006. He is also the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on 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 seventh book.

Product Details

ISBN:
9780307351418
Author:
Bobby Flay and Sally Jackson and Stephanie Banyas
Publisher:
Clarkson Potter Publishers
Author:
Flay, Bobby
Author:
Bobby Flay with Stephanie Banyas and Sally Jackson
Author:
Bobby Flay with Stephanie Banyas and Sally Jackson
Subject:
Regional & Ethnic - American - General
Subject:
Regional & Ethnic - American - Southwestern States
Subject:
Methods - Barbecue & Grilling
Subject:
Cookery, american
Subject:
Cookery
Subject:
Barbecue cookery
Subject:
Cookery, American -- Southwestern style.
Subject:
American - General
Subject:
American - Southwestern States
Subject:
Cooking and Food-US Southwestern
Copyright:
Publication Date:
20071031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
100 4-COLOR PHOTOGRAPHS
Pages:
288
Dimensions:
10.54x8.38x.97 in. 2.83 lbs.

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Southwestern
History and Social Science » World History » General

Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Used Hardcover
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$22.00 In Stock
Product details 288 pages Clarkson N Potter Publishers - English 9780307351418 Reviews:
"Publishers Weekly Review" by , "Flay is everywhere: overseeing six restaurants, appearing on four TV shows plus his own Web site and now assembling his seventh cookbook in 13 years. Flay preps the reader for culinary adventure with a tequila guide followed by four different margarita recipes, and then sets off on a whirlwind tour of flavorful dishes inspired by the American Southwest. Flay's trademark is flavoring a perfectly grilled or roasted hunk of protein with smoke or chili or fruit, exemplified by Pan-Roasted Venison with Tangerine — Roasted Jalapeo Sauce and the slightly tamer Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. Shrimp, snapper and tuna dominate the seafood section, though there is also the quintessentially Flayvian Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri. A chapter on brunches turns up the heat with dishes like Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Coming full circle by drawing upon recipes from Mesa Grill, his first eatery, Flay also slyly opens the door for a series of cookbooks based on his other properties. 100 color photos not seen by PW." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "There are color photographs throughout, a guide to chilies and another one to tequila, and a pantry section. For fans of Flay's restaurants and TV shows, this is recommended."
"Synopsis" by , The Food Network star shares 150 recipes for his bold Southwestern cuisine. This full-color cookbook also includes a list of must-haves for the Southwestern pantry, menu suggestions, and pointers on basic cooking techniques. 100 full-color photographs.
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