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Bobby Flay's Grill It!by Bobby Flay
Synopses & Reviews
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'vepicked 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 intogrilled 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 thegrill. 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 favoriteingredients 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 comprehensivegrill guide, Bobby Flay's Grill It also includes:
* Bobby's take on charcoal versus gas grills (and how to pick onewhatever your preference and budget)
* A list of indispensable grilling tools
* A guide to stocking the perfect grillpantry
* A resource guide for high-quality ingredients, supplies, and accessories
Simply put, Bobby Flay's Grill It is Bobbyat 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 tobecoming a grilling guru in your own right.
From the Hardcover edition.
Presents an all-new guide to grilling that features more than 150 simple but delicious recipes, organized by ingredients, for a wide variety of meat, poultry, seafood, vegetable, fruit, and dessert dishes, ranging from Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce to Beer-Marinated Skirt Steak with Pickled Red Onions and Grilled Tortillas. 125,000 first printing.
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.
Table of Contents
The grill — The pantry — Asparagus — Beef — Burgers — Chicken — Corn — Fruit — Lamb — Lobster — Mushrooms — Pork — Potatoes — Salmon — Scallops — Shrimp — Squash and eggplant — Tuna — White fish.
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