Bobby Flay's Boy Meets Grill
With More Than 125 Bold New Recipes
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- ¥2,600
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- ¥2,600
発行者による作品情報
As the star of the popular Food Network programs Boy Meets Grill, BBQ with Bobby Flay, and Iron Chef America, Bobby Flay helped turn the art of backyard barbecuing into more than a favorite summer pastime; he elevated it to the level of a national obsession.
Bobby Flay's Boy Meets Grill is the book Bobby Flay was born to write. In these pages, he gets busy in his own backyard, cooking up a fresh batch of 125 bold new no-nonsense and easy-to-follow recipes for grilling mouthwatering meat, fish, and poultry dishes, along with fantastic one-of-a-kind beverages and surefire desserts. Guaranteed to please a crowd, it's the perfect comprehensive cookbook for any grill lover, from the novice to the experienced chef. Don't worry about complicated equipment, either; these 125 quick recipes are perfect for both gas and charcoal grills, and Bobby Flay's simple foods and fiery southwestern sauces will make your menu more exciting, versatile--and delicious.
Informative and fun to read, Bobby Flay's Boy Meets Grill is a must-have for anyone who wants to fire up a grill this summer--or any season!
PUBLISHERS WEEKLY
Flay's third book is a must read for those who have wondered how this successful restaurateur and cable TV's maestro of marinade can so assuredly choose gas over charcoal when it comes to his biggest passion, grilling. He prefaces his recipes with an anecdote, an ugly day of barbecuing from his early years, the emotional bruise of which makes his choice for gas understandable. Thus, Flay fires up the propane and presents more than 125 patio-friendly concoctions that show off the chef's fearlessness, originality and eye for color. The good idea behind the book is to invigorate the simple tastes of youth with flavors that appeal to the adult palette. Corn on the cob gets rubbed with Red Chile-Green Onion Butter, and pork chops take a soak in a mixture of orange juice, ginger and toasted paprika. Whether it's fowl, fish, pork or potato that's being seared, Flay's brilliance with toppings and side salads make the dish. Witness his Rib-Eye with Chimichurri Marinade and Dried Chile Mustard Sauce or the Tuna Steak paired with a Fig and Nectarine Relish. Still, as delightfully wild as the menu gets, the ingredient list rarely strays from what's available in your local grocery or farmers' market. And the very nature of the cooking style, outdoors with a Cactus Pear Margarita in hand, guarantees a simplicity that will appeal to cooks of both lava rock and briquette persuasions.
