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Features:
Editorial Review:
The bestselling author of Boy Meets Grill now provides recipes inspired by great flavours. Bursting with mouthwatering, colour photos and packed with 150 original and tantalizing recipes, Flays latest cookbook reflects his passion for bold, exciting food, and his own preference for sophisticated dishes that dont take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for:In his previous books Bold American Food and Boy Meets Grill, among others, chef and Food Network favorite Bobby Flay tempts readers with excitingly flavored food. Bobby Flay Cooks American, written with Julia Moskin, furthers the culinary cause with 125 new recipes. Though the recipes often require a kitchen commitment, they're easy enough to do at home. Cooks willing to take the plunge will please those they feed with enticing food. In chapters that cover courses and dish types from soups and chowders through salads, entrees, sides, and desserts, Flay presents his "new American regional" cooking. Standouts among these include Baby Back Ribs with Mustard Molasses Barbecue Sauce and Fulton Fish Market Cioppino. Brunch dishes, sandwiches, and tacos also receive their due with recipes like Little Havana-Style Cuban Sandwiches, while corn, pasta, and rice are represented by the likes of Crawfish Lasagna and Spanish Red Rice with Roasted Salt-and-Pepper Shrimp. "For the first time I've included menus with recipes for my two favorite holidays," says Flay, presenting Thanksgiving and Fourth of July dishes such as his Roast Turkey with Pomegranate-Black Pepper Glaze and Fresh Sage-Smoked Chile Gravy and Slow-Barbecued Texas Brisket with Bourbon Barbecue Sauce. Desserts, such as Warm Coconut-Filled Chocolate Cakes and Maple Custard with Gingersnaps, round out the repertoire. Illustrated with color photos and containing technique information, the book makes an enticing addition to Flay's culinary Americana. --Arthur Boehm
Customer Reviews:
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Avg. Customer Rating: 4.0 / 5.0 
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Great recipes, needed double-checking 
Mr. Flay has some great recipes in here. The combination of ingredients sure makes some delicious food. I've done a handful of these, however, and it seems to me the translation from his mind to the page resulted in some odd results.
We made Steak Frites with Blue Cheese sauce. There was enough resulting Blue Cheese sauce to accompany a dozen steaks, let alone four. I made his candied mango butter (serving size in the book: 4) and halved the recipe for two and have over half of it left. One recipe... more info
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Great , esay-to-follow Recipes 
My wife got me hooked on Iron Chef last year, and since then we have both become fans of Bobby Flay.
I purchased this book about 2 months ago, so that I could do more in the kitchen. I'm willing to try, but I need an instruction manual when it comes to cooking. So far, I have tried a fair number of the recipes, including: catfish, crawfish lasagna, pumpkin soup, crab & salmon cakes, reuban sandwhiches, Cubans, white corn porridge with wild mushrooms, spice-rubbed ribeyes, apple & blackberry... more info
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How Well Tested Are These Recipes? 
OK, I'll admit to making only one of the recipes in this book, Sweet Potato-Chicken Hash with Poached Eggs and Green Chile Hollandaise Sauce (p. 32). You are supposed to make patties out of the hash, but the ingredients don't stick together well enough to form patties. The principal binding ingredient seems to be one tablespoon of honey and I actually increased that to three tablespoons on my second try of this dish. I thought it enhanced the taste without over sweetening, but it didn't help the patty hold... more info
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Not a fan
I don't like Bobby Flay, but I have to say the guy knows how to cook! This is a great book, and I enjoy cooking out of it.
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