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the appetizer:

Bobby Flay's Mesa Grill Cookbook presents tasty Southwestern recipes, including Blue Corn Crab Cakes with Mango-Green Onion Relish; Chicken and Mushroom Posole Soup; and Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce.

Cookbook

 

Bobby Flay's Mesa Grill Cookbook:
Explosive Flavors from the Southwestern Kitchen

by Bobby Flay
with Stephanie Banyas and Sally Jackson

 

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill.

Now sixteen years later, Bobby's bold and vivacious take on this cuisine has made him a fixture on America's culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay's Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.

Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:

  • Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
  • Queso Fundido with Roasted Poblano Vinaigrette
  • Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
  • Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
  • Seared Tuna Tostado with Black Bean Mango Salsa
  • Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
  • Spicy Coconut Tapioca with Mango and Blackberries

Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay's Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

 
About the Authors

Bobby Flay opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative Southwestern cuisine. The restaurant continues to get high marks in The Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar's Palace in Las Vegas and Mesa Grill Atlantis in the Bahamas. Bobby opened Bolo in 1993, Bar American in 2005, and Bobby Flay Steak in 2006. He is also the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America Series and Throwdown with Bobby Flay. This is his seventh book.

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.

 
  • Bobby Flay's Mesa Grill Cookbook:
    Explosive Flavors from the Southwestern Kitchen
  • by Bobby Flay with Stephanie Banyas and Sally Jackson
  • Clarkson Potter 2007
  • Hardcover; 288 pages; $35.00
  • ISBN-13: 978-0-307-35141-8
  • Information provided by the publisher.

Buy Bobby Flay's Mesa Grill Cookbook

 

Bobby Flay's Mesa Grill Cookbook

 
 
 
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This page created February 2008


 


 
 

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