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Beat Bobby Flay

Beat Bobby Flay

2021 . Cooking, Regional & Ethnic, Courses & Dishes, Individual Chefs & Restaurants, Media Tie-in . Bobby Flay, Stephanie Banyas, Sally Jackson

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Beat Bobby Flay

About the book

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Think you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Beat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby's best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges' hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Soufflé. Sprinkled throughout Bobby's recipes are behind-the-scenes stories of fan-favorite moments, tips to help you "beat the clock" when you're pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!). Alongside Bobby's favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli's Lobster Newberg, Marcus Samuelsson's Doro Wat (Ethiopian chicken stew), and Shelby Sieg's Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country's favorite Food Network shows, Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone's favorite episodes. With Bobby's expertise and tried-and-true tips helping you stay in it to win it, you'll be ready to crush any competition that comes your way!

Year:

2021

Language:

English

Publisher:

Clarkson Potter/Publishers

Pages:

256

ISBN:

0593232380 (ISBN13: 9780593232385)

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Reviews

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Publishers Weekly image

9 months ago

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As celebrity chef Flay notes in this chest-beating compilation of recipes culled from nearly 500 episodes of his Food Network competition show, he tends to fall back on certain ingredients—among them Calabrian chile paste and copious amounts of butter—but the weapon most apparent is his over-the-top style. Uber-rich versions of traditional favorites include pierogies stuffed with lobster and bacon, and pork al pastor piled atop chili-cheese fries. Quite often, the recipes call for a lengthy list of ingredients; the humble tuna noodle casserole, and chicken and dumplings thickened with xanthan gum, demand nearly two dozen apiece. Each selection is tagged with an episode and notes who won the contest, while tips for advance preparation and storage offer guidance not available to contestants in their 45-minute battles. Testimonials provided at the beginning of recipes not created by Flay tend to lavish praise upon him and the show (“God bless Bobby Flay!” one contestant exclaims), but little context accompanies them—for example, Alex Reznik’s matzoh ball soup was victorious, but there’s no explanation of who Reznik is. For better or worse, this accurately reflects the famed host’s blustery television persona.

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