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Original Essays | September 18, 2014

Lin Enger: IMG Knowing vs. Knowing



On a hot July evening years ago, my Toyota Tercel overheated on a flat stretch of highway north of Cedar Rapids, Iowa. A steam geyser shot up from... Continue »
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    The High Divide

    Lin Enger 9781616203757

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2 Beaverton Cooking and Food- Barbecue Grill Cookouts

Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!

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Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire! Cover

 

Synopses & Reviews

Publisher Comments:

andlt;Bandgt;Sequel to the bestselling andlt;Iandgt;Boy Meets Grill, Boy Gets Grillandlt;/Iandgt; marks Bobby Flay's return to the fire with his first grilling book in five years.andlt;/Bandgt; andlt;BRandgt;andlt;BRandgt; The connection between Flay and fire began when, as a kid growing up in New York City, Bobby learned to grill during trips to the Jersey Shore. As a young chef starting out, he always wanted to work the grill station, and when he opened his first restaurant in 1991, he called it Mesa Grill. The word andlt;Iandgt;grillandlt;/Iandgt; was firmly hooked to his name. And then, the Food Network called. andlt;BRandgt; Like his highly rated prime-time grilling show, andlt;Iandgt;Boy Gets Grillandlt;/Iandgt; is set on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods. This is Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on. andlt;BRandgt; The question isn't "Can I grill this?" but "Is there a reason not to grill this?" Usually the answer is "Go ahead and try it!" Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty. andlt;BRandgt; The grill is no longer for weekends only. The recipes in andlt;Iandgt;Boy Gets Grillandlt;/Iandgt; are the quickest and easiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger. andlt;BRandgt; andlt;Iandgt;Boy Gets Grillandlt;/Iandgt; is also full of great ideas for entertaining and enjoying the company of family and friends. In the "Big Parties" section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill. andlt;BRandgt; The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak.

Review:

"Flay...shows that there is a sensitive, more elegant side of grilling....Most of Flay's [recipes] are uncomplicated and draw on fresh ingredients, and novices should have no trouble following his easygoing instructions." Publishers Weekly

Synopsis:

Ultimate grilling guru Flay goes global in a big way with mouthwatering recipes featuring the flavors of a range of international and regional cuisines.

About the Author

Bobby Flay is one of the most beloved — and famous — chefs in America. He is the food correspondent for CBS's The Early Show, appearing biweekly to report on food and cooking across America. In addition to his highly rated prime-time Food Network show Boy Meets Grill, his newest show, <

Table of Contents

andlt;Bandgt;Contentsandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Prefaceandlt;BRandgt;andlt;BRandgt;What You Need to Grill (and What You Don't)andlt;BRandgt;andlt;BRandgt;How Hot Is Hot?andlt;BRandgt;andlt;BRandgt;How Do You Know When It's Done?andlt;BRandgt;andlt;BRandgt;Bobby's Guide to Steakandlt;BRandgt;andlt;BRandgt;Basic Procedures and Ingredientsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;COOL DRINKSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Extra-Spicy Bloody Marysandlt;BRandgt;andlt;BRandgt;and#149; Mango-Mint Iced Teaandlt;BRandgt;andlt;BRandgt;and#149; White Peach Sangriaandlt;BRandgt;andlt;BRandgt;and#149; Rosand#233; Sangriaandlt;BRandgt;andlt;BRandgt;and#149; Mojitosandlt;BRandgt;andlt;BRandgt;and#149; White Peach Margaritasandlt;BRandgt;andlt;BRandgt;and#149; Pineapple-Mint Tequila Fizzandlt;BRandgt;andlt;BRandgt;and#149; Fresh Lemonade with Tequila and Mint Sprigsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;DIPS, PIZZA, FLATBREADS, AND QUESADILLASandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Charred Corn Guacamoleandlt;BRandgt;andlt;BRandgt;and#149; Roasted Green Chile-White Bean Dipandlt;BRandgt;andlt;BRandgt;and#149; Sour Cream Salsaandlt;BRandgt;andlt;BRandgt;and#149; Feta and Scallion Dip with Olive Oil and Lemonandlt;BRandgt;andlt;BRandgt;and#149; Thick Yogurt with Lemon-Basil Pesto and Grilled Breadandlt;BRandgt;andlt;BRandgt;and#149; Smoky Red Pepper and White Bean Dipandlt;BRandgt;andlt;BRandgt;and#149; Tomato Bread with Prosciuttoandlt;BRandgt;andlt;BRandgt;and#149; Grilled Flatbread with Cucumber-Yogurt Salad and Toasted Walnutsandlt;BRandgt;andlt;BRandgt;and#149; Grilled Pizza with Grilled Sausage, Peppers, Onions, and Oregano Ricottaandlt;BRandgt;andlt;BRandgt;and#149; Crispy Bacon and Corn Quesadillas with Avocado-Cherry Tomato Relishandlt;BRandgt;andlt;BRandgt;and#149; Grilled Quesadillas with Sweet Corn, Grilled Shrimp, and Jalapeandntilde;o Pestoandlt;BRandgt;andlt;BRandgt;and#149; Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercressandlt;BRandgt;andlt;BRandgt;and#149; Grilled Quesadillas with Feta, Spinach, and Olive-Lemon Relishandlt;BRandgt;andlt;BRandgt;and#149; Grilled Quesadillas with Black Olive Tapenade, Goat Cheese, and Tomato-Basil Relishandlt;BRandgt;andlt;BRandgt;and#149; Grilled Four-Cheese Quesadillas with Roasted Red Peppers and Yellow Tomato-Thyme Salsaandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;VEGETABLE APPETIZERS, SALADS, AND SIDESandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Fresh Buffalo Mozzarella with Red and Yellow Tomatoes and Basil Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Stacked Tomato Salad with Goat Cheese and Tapenadeandlt;BRandgt;andlt;BRandgt;and#149; Grilled Bread Panzanellaandlt;BRandgt;andlt;BRandgt;and#149; Fava Bean and Manchego Cheese Saladandlt;BRandgt;andlt;BRandgt;and#149; Crunchy Vegetable Slaw with Peanut Sauce and Crispy Noodlesandlt;BRandgt;andlt;BRandgt;and#149; Jicama Slaw with Lime-Ancho Dressingandlt;BRandgt;andlt;BRandgt;and#149; Parmesan-Crusted Portobello Mushroom Capsandlt;BRandgt;andlt;BRandgt;and#149; Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Frescoandlt;BRandgt;andlt;BRandgt;and#149; Grilled Artichokes with Smoky Tomato Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Grilled Zucchini with Romesco Sauce and Hazelnutsandlt;BRandgt;andlt;BRandgt;and#149; Coconut-Cashew Basmati Rice Saladandlt;BRandgt;andlt;BRandgt;and#149; Grilled Vegetable-Saffron Rice Saladandlt;BRandgt;andlt;BRandgt;and#149; Texmati Rice Salad with Black-Eyed Peas and Roasted Red Peppersandlt;BRandgt;andlt;BRandgt;and#149; Grilled Asparagus and Quinoa Salad with Goat Cheese and Spicy Black Olive Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Grilled Potato Salad with Watercress, Scallions, and Blue Cheese Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Maple-Glazed Grilled Sweet Potatoesandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;BIG PARTIESandlt;BRandgt;andlt;BRandgt;Fish Taco Partyandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Smooth Tomato-Serrano Chile Salsaandlt;BRandgt;andlt;BRandgt;and#149; Grilled Snapper with Citrus Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Grilled Shrimp with Orange-Cilantro Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Grilled Swordfish with Lime-Basil-Jalapeandntilde;o Vinaigretteandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Burger Barandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Chipotle Ketchupandlt;BRandgt;andlt;BRandgt;and#149; Green Chile Mayonnaiseandlt;BRandgt;andlt;BRandgt;and#149; Guacamoleandlt;BRandgt;andlt;BRandgt;and#149; Salsa Frescaandlt;BRandgt;andlt;BRandgt;and#149; The Best Burgersandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Skewer Partyandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Lamb Tenderloin with Serrano-Mint Glazeandlt;BRandgt;andlt;BRandgt;and#149; Tandoori Chickenandlt;BRandgt;andlt;BRandgt;and#149; Lime-Cilantro-Glazed Shrimpandlt;BRandgt;andlt;BRandgt;and#149; Pork with Molasses-Mustard Glazeandlt;BRandgt;andlt;BRandgt;and#149; Hoisin-Glazed Beefandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;FISH AND SHELLFISHandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Grilled Clams in the Shell with Serrano Hamandlt;BRandgt;andlt;BRandgt;and#149; Grilled Sea Scallops with Papaya-Tomatillo Salsaandlt;BRandgt;andlt;BRandgt;and#149; Grilled Sea Scallop Salad with Endive and Arugulaandlt;BRandgt;andlt;BRandgt;and#149; Grilled Shrimp Taquitos with Asparagus, Red Cabbage, and Creamy Chipotle Sauceandlt;BRandgt;andlt;BRandgt;and#149; Grilled Shrimp with Triple Lemon Butterandlt;BRandgt;andlt;BRandgt;and#149; Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantroandlt;BRandgt;andlt;BRandgt;and#149; Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger, and Toasted Sesame Seedsandlt;BRandgt;andlt;BRandgt;and#149; Fire-Roasted Prawns with Habanero-Garlic Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Grilled Soft-Shell Crab Sandwich with Smoked Chile Tartar Sauceandlt;BRandgt;andlt;BRandgt;and#149; Grilled Split Lobsters with Curry Butterandlt;BRandgt;andlt;BRandgt;and#149; Grilled Lobster Rolls with Scallion Mayonnaiseandlt;BRandgt;andlt;BRandgt;and#149; Cedar-Planked Lobster Tails with Corn and Smoked Chile Relishandlt;BRandgt;andlt;BRandgt;and#149; Brick-Grilled Baby Squid with Tamarind-Mint Dressingandlt;BRandgt;andlt;BRandgt;and#149; Grilled Octopus-Sweet Onion Salad with Oregano Vinaigrette and Grilled Lemonsandlt;BRandgt;andlt;BRandgt;and#149; Grilled Whole Sardines with Lemon, Olive Oil, and Black Pepperandlt;BRandgt;andlt;BRandgt;and#149; Grilled Cod with Grilled Sweet Peppers and Parsley-Anchovy Relishandlt;BRandgt;andlt;BRandgt;and#149; Grilled Cod with Tarragon, Yellow Tomato, and Black Olive Relishandlt;BRandgt;andlt;BRandgt;and#149; Grilled Halibut with Mango, Serrano, and Scallion Relishandlt;BRandgt;andlt;BRandgt;and#149; Grilled Halibut with Grilled Peach-Mint-Balsamic Relishandlt;BRandgt;andlt;BRandgt;and#149; Red Chile-Roasted Striped Bass with Black Bean and Corn Succotashandlt;BRandgt;andlt;BRandgt;and#149; Grilled Salmon with Crunchy Sweet Mustard Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Grilled Salmon with Tomato-Caper Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Grilled Tuna with Red Chile, Allspice, and Orange Glazeandlt;BRandgt;andlt;BRandgt;and#149; Grilled Tuna with Avocado-Tomatillo Sauceandlt;BRandgt;andlt;BRandgt;and#149; Grilled Tuna with Grilled Mushrooms in Sherry Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Jerk-Rubbed Swordfish with Habanero-Mint Glazeandlt;BRandgt;andlt;BRandgt;and#149; Grilled Swordfish with Coconut, Key Lime, and Green Chile Sauceandlt;BRandgt;andlt;BRandgt;and#149; Grilled Whole Fish with Tarragon, Orange, and Parsleyandlt;BRandgt;andlt;BRandgt;and#149; Grilled Whole Fish with Oregano Salt and Black Olive-Feta Relishandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;CHICKEN, DUCK, AND OTHER BIRDSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Caribbean-Spiced Chicken with Mango Yogurt Sauceandlt;BRandgt;andlt;BRandgt;and#149; Jerk-Rubbed Chicken Thighs with Homemade Habanero Hot Sauceandlt;BRandgt;andlt;BRandgt;and#149; Soy-Ginger Chicken Rolled in Crisp Lettuce with Peanut Dipping Sauceandlt;BRandgt;andlt;BRandgt;and#149; Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanutsandlt;BRandgt;andlt;BRandgt;and#149; Spanish-Spiced Chicken with Tangy Pomegranate-Mustard Glazeandlt;BRandgt;andlt;BRandgt;and#149; Butterflied Chicken with Rosemary-Lemon-Garlic Oil, Parmesan, and Black Pepperandlt;BRandgt;andlt;BRandgt;and#149; Grilled Chicken in Adobo with Garlic Butterandlt;BRandgt;andlt;BRandgt;and#149; Portuguese-Style Chicken with Spicy Sausage and Musselsandlt;BRandgt;andlt;BRandgt;and#149; Herb-Rubbed Grilled Whole Turkeyandlt;BRandgt;andlt;BRandgt;and#149; Asian-Spiced Duck Breasts with Ginger-Chile Glazeandlt;BRandgt;andlt;BRandgt;and#149; Peking Duck Breasts with Scallions, Pancakes, and Grilled Orangesandlt;BRandgt;andlt;BRandgt;and#149; Roast Duck with Sweet-Hot Mustard-Mint Glazeandlt;BRandgt;andlt;BRandgt;and#149; Grilled Black and White Pepper Quailandlt;BRandgt;andlt;BRandgt;and#149; Tandoori-Marinated Rotisserie Cornish Hensandlt;BRandgt;andlt;BRandgt;and#149; Crispy Capon Breast with Cuban Barbecue Sauceandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;BEEF, LAMB, PORK, AND SAUSAGESandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Pressed Cuban-Style Burgerandlt;BRandgt;andlt;BRandgt;and#149; Black Pepper-Ancho-Crusted Beef Filets with Hot-and-Sweet Mint Glazeandlt;BRandgt;andlt;BRandgt;and#149; Steak Salad with Watercress, Blue Cheese, and Cherry Tomato-Hot Sauce Dressingandlt;BRandgt;andlt;BRandgt;and#149; Black Pepper-Crusted Strip Steaks with Mint Chimichurriandlt;BRandgt;andlt;BRandgt;and#149; Porterhouse Steaks with Fra Diavolo Barbecue Sauce and Cherry Pepper Saladandlt;BRandgt;andlt;BRandgt;and#149; Barbecued Brisket Sandwiches on Texas Toastandlt;BRandgt;andlt;BRandgt;and#149; Balsamic-Marinated Flank Steak with Arugula, Tomato, and Shaved Parmesan Saladandlt;BRandgt;andlt;BRandgt;and#149; Coffee Spice-Rubbed Ribeye with Smoky Tomato-Red Chile Salsaandlt;BRandgt;andlt;BRandgt;and#149; Thick-Cut Ribeye with Red Wine-Honey Mustard Vinaigrette and Fresh Thymeandlt;BRandgt;andlt;BRandgt;and#149; Grilled Ribeye Steak with Cilantro-Garlic Butterandlt;BRandgt;andlt;BRandgt;and#149; Smoky-Sweet Rotisserie Apricot-Chipotle-Glazed Lamb Tacos with Goat Cheese and Salsa Crudaandlt;BRandgt;andlt;BRandgt;and#149; Grilled Lamb Chops with Garlic, Fresh Thyme, and Grilled Lemonsandlt;BRandgt;andlt;BRandgt;and#149; Grilled Baby Lamb Chops with Orange-Mint Yogurt Sauce and Grilled Orangesandlt;BRandgt;andlt;BRandgt;and#149; Roast Leg of Lamb Marinated in Red Chile, Citrus, and Thymeandlt;BRandgt;andlt;BRandgt;and#149; Grilled Pork Tenderloin and#224; la Rodriguez with Guava Glaze and Orange-Habanero Mojoandlt;BRandgt;andlt;BRandgt;and#149; Asian Spice-Rubbed Pork Chops with Wild Mushroom-Soy Vinaigretteandlt;BRandgt;andlt;BRandgt;and#149; Pork Chops with Soy-Honey Glaze and Grilled Sweet Onionsandlt;BRandgt;andlt;BRandgt;and#149; Thin Pork Chops with Fresh Nectarine-Ginger Chutneyandlt;BRandgt;andlt;BRandgt;and#149; Grilled Bacon, Lettuce, Green Tomato, and Goat Cheese Sandwichandlt;BRandgt;andlt;BRandgt;and#149; Maple-Peach-Glazed Ham Steakandlt;BRandgt;andlt;BRandgt;and#149; Beer-Simmered Bratwurst with Grilled Onions and Red Sauerkrautandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;SIMPLE DESSERTSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Watermelon Slices with Lime-Honey Syrupandlt;BRandgt;andlt;BRandgt;and#149; Grilled Nectarines with Blue Cheese, Honey, and Black Pepperandlt;BRandgt;andlt;BRandgt;and#149; Grilled Peaches with Crand#232;me Fraand#238;che and Molassesandlt;BRandgt;andlt;BRandgt;and#149; Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarponeandlt;BRandgt;andlt;BRandgt;and#149; Blueberry Cobbler with Brown Sugar Whipped Creamandlt;BRandgt;andlt;BRandgt;and#149; Crushed Blackberry Sundaes with Toasted Pecans, Caramel Sauce, and Whipped Creamandlt;BRandgt;andlt;BRandgt;and#149; Fresh Mango andlt;Iandgt;Batidosandlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;and#149; Pineapple-Coconut Milkshakes with Dark Rumandlt;BRandgt;andlt;BRandgt;and#149; andlt;Iandgt;Cafand#233; con Lecheandlt;/Iandgt; Milkshakesandlt;BRandgt;andlt;BRandgt;and#149; Fresh Blueberry-Vanilla Rum Milkshakesandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;MENUSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;and#149; Caribbean, Hot and Sweetandlt;BRandgt;andlt;BRandgt;and#149; Entertaining Argentine Styleandlt;BRandgt;andlt;BRandgt;and#149; Greek on the Grillandlt;BRandgt;andlt;BRandgt;and#149; Indian Spiceandlt;BRandgt;andlt;BRandgt;and#149; Spanish Fiestaandlt;BRandgt;andlt;BRandgt;and#149; Cuban Mojito Partyandlt;BRandgt;andlt;BRandgt;and#149; Italian-American Firehouse Dinnerandlt;BRandgt;andlt;BRandgt;and#149; All-American Brunchandlt;BRandgt;andlt;BRandgt;and#149; Chinatown Marketandlt;BRandgt;andlt;BRandgt;and#149; Asian Flavorsandlt;BRandgt;andlt;BRandgt;and#149; Spring Fling on the Grillandlt;BRandgt;andlt;BRandgt;and#149; Summer Rooftop Partyandlt;BRandgt;andlt;BRandgt;and#149; Mesa Grill Classicsandlt;BRandgt;andlt;BRandgt;Sourcesandlt;BRandgt;andlt;BRandgt;Index

Product Details

ISBN:
9780743254816
Photography by:
Dolan, John; Gentl & Hyers
Photography by:
Dolan, John
Photographer:
Dolan, John
Photographer:
Gentl & Hyers
Author:
Gentl andamp
Author:
&
Author:
Gentl and Hyers
Author:
Flay, Bobby
Author:
Moskin, Julia
Author:
Dolan, John
Author:
Hyers
Author:
Gentl
Publisher:
Scribner Book Company
Location:
New York
Subject:
Barbecue cookery
Subject:
Methods - Barbecue & Grilling
Subject:
Regional & Ethnic - American - General
Subject:
Methods - Outdoor
Subject:
General Cooking
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Boy meets Grill; Bar Americain; Mesa Grill; Miracle Grill; grilling; BBQ; grilling guide; Gato; steak; hot off the grill; Food Network; celebrity chef; restaurateur; NYC restaurant; Memorial Day; grilling season; Throwdown
Copyright:
Edition Description:
Hardback
Series Volume:
18445
Publication Date:
May 25, 2004
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
1 16-pg 4-c insert; 51 b-w photos throug
Pages:
320
Dimensions:
9.12 x 8.12 in 32.375 oz

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Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Outdoor » General

Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire! Used Hardcover
0 stars - 0 reviews
$6.50 In Stock
Product details 320 pages Scribner Book Company - English 9780743254816 Reviews:
"Review" by , "Flay...shows that there is a sensitive, more elegant side of grilling....Most of Flay's [recipes] are uncomplicated and draw on fresh ingredients, and novices should have no trouble following his easygoing instructions."
"Synopsis" by , Ultimate grilling guru Flay goes global in a big way with mouthwatering recipes featuring the flavors of a range of international and regional cuisines.
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