| Details | | Publication Date: | 1998-05-01 |
| Size | | Height: | 9.5 in | | Width: | 7.8 in | | Thickness: | 1.0 in | | Weight: | 31.2 oz |
Publisher's Note
You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York City restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible for you. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course - instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven", "Cool Platters"). Within these pages are the flavors that make Bobby's cooking so new and exciting. Lump crab combined with black beans and brightened with cilantro oil. Gazpacho enlivened with grilled sea scallops. Oven-roasted pork tenderloin stuffed with black olive tapenade. Risotto flavored with roasted yellow tomatoes. The vibrant dishes are all made to be washed down with Bobby's famous white peach or pomegranate sangria.
Industry Reviews
"The recipes, many of which come directly from Flay's restaurants, are a scramble of Latin influences, French techniques and the chef's flair for experimentation. The combinations of spices and ingredients are unusual....Following the recipes is a fairly tame and satisfying experience: The techniques are familiar and the ingredients can all be found at good grocery stores or Hispanic markets....Will this book change your dinner parties? Probably not. But it could be like a favorite board game--the kind you dig out of the pile and use now and then because, yes, it is fun."
New York Times - Amanda Hesser (05/06/1998)
| See an error? Submit a change request |
All rights reserved.
