[.ca] Bobby Flays Bold American Food (ISBN 0446517240)

From Amazon.com:
The award-winning, chef, restaurateur and cofounder of New York City's Mesa Grill, Bobby Flay, pulls the best and most innovative recipes from his southwestern kitchen for his first book, Bobby Flay's Bold American Food. Herbs and spices dominate his offerings--red pepper-encrusted tuna steak and cilantro pesto quesadilla are just a few examples. While discussing kitchen equipment, techniques and ingredients, Flay promotes full-bodied sauces and makes exciting menu suggestions, all in celebration of the southwest's animated dishes and distinct flavors. The book won the 1995 Julia Child Cookbook Award for Design.

Bold, Straigthforward Recipes:
I've been a fan of Bobby Flay's cooking shows on TV for a few years. He makes cooking a way to have fun and socialize while not taking away from the true art of cooking. So, after eyeing this book on the shelves for a few months, my sweet wife ordered it for me online. 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:
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.

One Of My Favorite Cookbooks!:
I love the strong, vibrant flavors in Bobbie Flay's recipes, and this book is one of my well used favorites. As the Italian Food Host at BellaOnline I appreciate good food no matter what the nationality, and have found that almost every single recipe I have tried from this book was well worth repeating. Just thinking about the Red Chile-crusted Salmon Steaks with Smoked Yellow Pepper Sauce makes me want to run for the kichen, while the Chipotle Pork Tenderloin with Green Apple Sauce is a recipe I have made over and over again for company. Bobbie's tamale recipes have made my family life long fans of the Mexican tamale, although many of his tamale recipes have a contemporary twist to them. Many recipes call for a basic recipe that is topped with a glaze, salsa or sauce, and although it may seem like a lot of work, even a beginner cook could easily follow these recipes and get stellar reviews from family and friends. If you like bold, spicy flavors, you'll LOVE this book!

Great cookbook!:
If you enjoy "bold" food and incredible receipes, you will love this book. Not only does Bobby Flay give you intense flavor, he teaches you how to do each step of the receipe. I highly recommend this book to anyone who likes to cook or anyone who wants to be bold! The recipes are easy to follow, however, there are times when it can be difficult to find all the ingredients. Bobby makes it easy to find them, though... so if you are planning something out, plan ahead and plan to dazzle your guests...everything in this book is top notch and is destined to be talked about after you serve it! Enjoy!

Excellent!:
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!