Bobby Flay's Grill It!

A Cookbook

Bobby Flay, Stephanie Banyas, Sally Jackson , Professor Sally Jackson

$82.95 $74.79

Hardback

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English

Random House Inc
29 April 2008

Cookery, food & drink; National & regional cuisine; Cooking with specific gadgets

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.

By: Bobby Flay, Stephanie Banyas, Sally Jackson
With: Professor Sally Jackson
Imprint: Random House Inc
Country of Publication: United States
Dimensions: Height: 261mm, Width: 211mm, Spine: 22mm
Weight: 1.242kg
ISBN: 9780307351425
ISBN 10: 0307351424
Pages: 280
Publication Date: 29 April 2008
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Bobby Flay, New York Times bestselling author, is the chef-owner of the fine-dining restaurants Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak and numerous Bobby's Burger Palaces. He is the host of many popular cooking shows on Food Network--from the Emmy-winning Bobby Flay's Barbecue Addiction to Iron Chef America, Beat Bobby Flay, and Food Network Star--as well as Brunch @ Bobby's on Cooking Channel and the online series Bobby Flay Fit. 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.

Reviews for Bobby Flay's Grill It!: A Cookbook

Ericksen and Steffen present a well-written summary of sex surveys in the US from 1898 to the late 1990s. Using concepts from the sociology of knowledge, the authors assert that studies about sexual behavior and attitudes both reflected and affected the contemporary culture in which the surveys were conducted. They describe the political, funding, and public opinion problems faced by researchers on sexuality, emphasizing especially how the topics examined, phrasing of the questions asked, nonrandomness of the samples used, and interpretation of the data shaped the results. Starting with early, usually puritanical studies presented to limited professional audiences and moving to later, frequently antipuritanical research widely publicized by the media, the authors show how the surveys were often used by nonresearchers to further political, religious, and social agendas. -- R. W. Smith Choice