Binding: Hardcover
ASIN: 0307351416
Manufacturer: Clarkson Potter
Release Date: 2007-10-16
Average Customer Review: (From 10 total reviews)
List Price: $35.00
Amazon Price: $18.50 (33 new 11 used available)
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Editorial Reviews

Amazon.com:
You’ve got to hand it to Bobby Flay. He opened his first restaurant, the inventive “new southwestern” Mesa Grill, in 1991–and he’s still celebrating the sweet, hot and spicy at that Manhattan outpost, not to mention on his TV shows and in other cookbooks like Boy Gets Grill and Bobby Flay’s Bold American Food. Bobby Flay’s Mesa Grill Cookbook offers 140-plus recipes for a wide range of new “signature dishes,” such as BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce; Chile Rubbed Short Ribs with Creamy Polenta and Cotija Cheese; and Grilled Red Snapper with Tomato-New Mexico Red Chile Sauce. He also includes idiosyncratic takes on old favorites, like Whipped Potatoes with Cilantro Pesto, and desserts including Milk Chocolate-Peanut Butter Crème Brûlée, and Caramel Apple Shortcakes. Even drinks get the Flay treatment.

His food (at least in moderation) is difficult not to like. Cooks will find the recipes eminently doable if they’re willing to cull the necessary ingredients–there’s a fine ingredients glossary–and put aside a bit of time. This is great “occasion cooking” and should appeal to dyed-in-the-grill Flay fans, as well as those whose curiosity has been tickled by his winning culinary hegemony. –Arthur Boehm

Product Description:
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.

Customer Reviews

Great flavors with restaurant quality results by Patrick P. Davis
This is one of my new favorites. The results have been extremely good. Some recipes are relatively fast to make while the super tasty duck taco recipe involves making 3 different sauces. However, once some of the sauces are made, they can be frozen and used in other recipes shortening the cooking time. Some of the green sauces work really well on salads. The ingredients are authentic and readily available in my home town of Houston. The use of blue cornmeal in pancakes give a great text and flavor boost along with visual appeal. The green pea soup green chile soup is excellent, but it appears that the mint-cumin crema calls for way too much cumin, especially compared to other version of the cumin crema in the book. Although some recipes take some effort, the results are worth and will impress your dinner guests. I’m working my way through the various recipes.

Great food simplified! by D. Parry
As usual Bobby presents each recipe in an easy to understand format. I think the greatest testament to his ability is to create food that has such great flavor from a simple list of indgredients. The veal chop with the ancho-maple-horseradish glaze is a gift from heaven. His ancho maple glazed turkey was a smash this thanksgiving. There are too many great recipes from this book to mention. He continually provides great recipes with each book and I look forward to owning his next installment. His food is quick and easy to prepare. I think that everyone should own several Flay cookbooks and use them regularly. Many of his recipes are staples in my house and they will easily become those in your house as well.

Great book! Great flavors! by C. Wehner
I have been of fan of Bobbys for a long time. I was able to eat at Mesa while in NYC last year and the food was amazing. My girlfriend and I still tell people about our meal there…that good. This book provides deductive insight into how he cooks and coordinates flavors. The recipes will have your mouth watering and running off to the store for the ingredients. I have this book on my coffee table to share with friends.

Buy this book.

Best Southwestern Cookbook by 2wicky
I had never heard of Bobby Flay, and regret not knowing about the restaurant on our Vegas trips. We planned a week of dinners from this cookbook, and so far, each recipe has been wonderful and bursting with flavor. You do have to plan on spending some time with the recipes. We have spent an average of 2 hours a night creating each meal (with side dishes), but they have been worth every second. This cookbook is quickly becoming our favorite and we would recommend it to anyone that doesn’t mind spending a little extra time creating a memorable meal.

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