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Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors
When Bobby Flay looks at a map of the United States, he doesn’t see states—he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country’s answer to French bistros—to celebrate America’s regional flavors and dishes, interpreted as only Bobby Flay can.
Now you can rediscover American cuisine at home with the recipes in Bobby Flay’s Bar Americain Cookbook. Start with a Kentucky 95—a riff on a classic French cocktail but made with bourbon—and Barbecued Oysters with Black Pepper–Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors.
Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, Bobby Flay’s Bar Americain Cookbook shares Bobby’s passion for fantastic American food and will change the way any cook looks at our country’s bounty.
Now you can rediscover American cuisine at home with the recipes in Bobby Flay’s Bar Americain Cookbook. Start with a Kentucky 95—a riff on a classic French cocktail but made with bourbon—and Barbecued Oysters with Black Pepper–Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors.
Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, Bobby Flay’s Bar Americain Cookbook shares Bobby’s passion for fantastic American food and will change the way any cook looks at our country’s bounty.
272 pages, Kindle Edition
First published January 1, 2010
124 people are currently reading
255 people want to read
About the author
Bobby Flay
55 books86 followersRobert William Flay is an American celebrity chef, restaurateur, and television personality. He is the owner and executive chef of five restaurants: Mesa Grill and Bar Americain in New York City; Mesa Grill in Las Vegas; Mesa Grill in Bahamas (Atlantis Paradise Island, Nassau); and Bobby Flay Steak in Atlantic City, New Jersey.
Flay has hosted seven Food Network television programs and appeared regularly on an eighth. He has also appeared as a guest on other Food Network shows and hosted a number of specials on the network.
Flay has hosted seven Food Network television programs and appeared regularly on an eighth. He has also appeared as a guest on other Food Network shows and hosted a number of specials on the network.
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Displaying 1 - 26 of 26 reviews
December 30, 2018
Solid menu from this restaurant with a recipes to match. Made me want to get my pans out and start cooking!
December 11, 2011
Reading Bobby Flay's Bar Americain Cookbook gave me the feeling of sitting down with Bobby Flay himself and going over his favorite things to cook. It's personable and fun, with recipes that range from simple to sophisticated.
First of all, regardless of whether it's a shot of a cocktail or Bourbon Praline Profiteroles with Toffee Sauce, the pictures are stunning. The recipes are amazing and cover a wide variety of tastes and interests. Simple recipes and tips, like how to make a Simple Syrup and the kitchen essentials every American pantry should have, were included, and I appreciated that.
I especially enjoyed the appetizer section, which offered great recipes of some of my favorites, with neat twists on serving ideas and variations on them. The Chicken Cutlet recipe was amazing, and even my kids enjoyed the Roasted Brussels Sprouts.
I loved the pictures of Bobby throughout as well as the commentary and bits of information that he gives with most of the recipes. Many cookbooks boast great pictures and commentary, but lack in recipes that the average person would enjoy making. Some cookbooks have great recipes, but too few visual representations to be appealing. The Bar Americain Cookbook is the perfect balance of beautiful photography, great personality, and good food. A must have for any cook.
First of all, regardless of whether it's a shot of a cocktail or Bourbon Praline Profiteroles with Toffee Sauce, the pictures are stunning. The recipes are amazing and cover a wide variety of tastes and interests. Simple recipes and tips, like how to make a Simple Syrup and the kitchen essentials every American pantry should have, were included, and I appreciated that.
I especially enjoyed the appetizer section, which offered great recipes of some of my favorites, with neat twists on serving ideas and variations on them. The Chicken Cutlet recipe was amazing, and even my kids enjoyed the Roasted Brussels Sprouts.
I loved the pictures of Bobby throughout as well as the commentary and bits of information that he gives with most of the recipes. Many cookbooks boast great pictures and commentary, but lack in recipes that the average person would enjoy making. Some cookbooks have great recipes, but too few visual representations to be appealing. The Bar Americain Cookbook is the perfect balance of beautiful photography, great personality, and good food. A must have for any cook.
January 23, 2024
Bobby Flay doesn't know what he doesn't know. I've never been to one of his restaurants, but I've seen him on TV enough to know that he claims to be an expert in all things hot and spicy, namely, chiles.
First, let's get out of the way that Bobby Flay doesn't know how to write a cookbook that people can actually use and follow at home. Every "recipe" has multiple sub-recipes for garnishes and sauces. So each one needs 20-30 or more ingredients and hours upon hours of prep and cook time.
But my main takeaway from this book is that Bobby doesn't know all things chile. In the Green Chile Cheeseburger recipe, a simple dish from my childhood state of New Mexico (a cheeseburger with roasted green chiles on top), not only does he make the recipe overly and unnecessarily complex, he states in the intro that after eating these in New Mexico, he understands why "the Hatch chile is a favorite in New Mexico." Except, there is no such thing as the Hatch chile. Hatch is a small farming town in southern New Mexico where multiple varieties of chiles are grown, from mild to hot, running the spectrum of other flavors from vegetal to somewhat fruity or citrusy.
And don't get me started on how wrong his recipe for Green Chile Sauce is. What he has in his book is nothing like the Green Chile Sauce you'll get when you answer the state question of New Mexico ("Red or Green?") with Green or Christmas. (I don't eat Red sauce, personally, so I couldn't judge that recipe.)
What I would have loved see instead was for him to describe these dishes as they make them in his restaurant and then simplify them for the home cook. But his pretentiousness comes across in this book as wanting his food to stay so out of reach that even intermediate home chefs could not begin to recreate it. (As should have been expected, given his penchant for wanting chefs to challenge him on TV so that he can prove just how much better a chef he is than everyone else.)
I gave this book 2 stars instead of 1 because there are a couple of recipes---for sides or sauces, but not for entire dishes---that I might want to try some time in the future if I feel up to all the work they require.
First, let's get out of the way that Bobby Flay doesn't know how to write a cookbook that people can actually use and follow at home. Every "recipe" has multiple sub-recipes for garnishes and sauces. So each one needs 20-30 or more ingredients and hours upon hours of prep and cook time.
But my main takeaway from this book is that Bobby doesn't know all things chile. In the Green Chile Cheeseburger recipe, a simple dish from my childhood state of New Mexico (a cheeseburger with roasted green chiles on top), not only does he make the recipe overly and unnecessarily complex, he states in the intro that after eating these in New Mexico, he understands why "the Hatch chile is a favorite in New Mexico." Except, there is no such thing as the Hatch chile. Hatch is a small farming town in southern New Mexico where multiple varieties of chiles are grown, from mild to hot, running the spectrum of other flavors from vegetal to somewhat fruity or citrusy.
And don't get me started on how wrong his recipe for Green Chile Sauce is. What he has in his book is nothing like the Green Chile Sauce you'll get when you answer the state question of New Mexico ("Red or Green?") with Green or Christmas. (I don't eat Red sauce, personally, so I couldn't judge that recipe.)
What I would have loved see instead was for him to describe these dishes as they make them in his restaurant and then simplify them for the home cook. But his pretentiousness comes across in this book as wanting his food to stay so out of reach that even intermediate home chefs could not begin to recreate it. (As should have been expected, given his penchant for wanting chefs to challenge him on TV so that he can prove just how much better a chef he is than everyone else.)
I gave this book 2 stars instead of 1 because there are a couple of recipes---for sides or sauces, but not for entire dishes---that I might want to try some time in the future if I feel up to all the work they require.
July 1, 2025
4 stars
Flay seems like a guy people love to hate, but his stuff is usually spot on. This is one of the tamer recipe collections but still has the signature Flay touch of slightly tweaking the familer.
Flay seems like a guy people love to hate, but his stuff is usually spot on. This is one of the tamer recipe collections but still has the signature Flay touch of slightly tweaking the familer.
April 30, 2020
Great book! Made me want to head out to the restaurant. Some great dishes I can't wait to make!
March 7, 2023
Fantastic book with lots of great recipes!
September 23, 2011
Bobby Flay's Bar Americain Cookbook ISBN- 978-0-307-46138-4
The first chapter is Cocktails. Nine refreshing drinks, some are illustrated in clear precise pictures. You can choose a drink from one with blackberries to a drink that you make a mint or cinnamon syrup. If you like both your ice tea and bourbon, then there is a drink for you as well.
Now that you have your drink in hand, you can start making your soups and salads. Soups with roasted corn to vidalia onions. Gumbo to Catham Cod-Manhattan Clam Chowder. Pumpkin soup that includes honey and maple syrup. Off to the salads. Ingredients from apples with toasted walnuts to a fried green tomato salad that has trout and roasted beets for a start and top it with the sweet and sour dressing. Blue crab salad with a lemon dressing to a Boston lettuce salad with buttermilk-blue cheese dressing.
Next we head off into the sandwich section. A unique grilled cheese sandwich with aged cheddar, goat cheese, bacon and green tomato. Sandwiches with lobster, swordfish and pulled barbecued duck. Unique sauces to make for the sandwiches as well. For the southwest flavors there is a green chile cheeseburger. This burger recipe includes a green chile relish made from poblano, hatch & Serrano chile's and top it with a queso sauce.
To the appetizers. The choices here are many. Chips to Johnny cakes. Oysters. Lobsters & crabs oh my!
And lets not forget appetizers with shrimp and mussels, tuna and steak. And even an oven baked pizza with double-smoked bacon,caramelized onions and garlic. There are not pictures for every recipe but the pictures that are in the book are mouth watering.
For the seafood lovers, this is your chapter. Blackened sea scallops, crispy soft shell crabs, salmon, red snapper and more. Add some of the relishes and sauces such as a black bean sauce, charred tomato salsa or a mango-avocado relish and you are good to go.
If you have a taste for poultry you will find recipes for chicken, turkey and duck along with sauces and sides. And meat lovers.... lamb, veal, pork, steak and even venison that includes a red cabbage bread pudding and concord grape sauce to make with it. Pictures so realistic they will have you picking up your steak knife and fork but don't forget your napkin as they are mouth watering as well.
I hope you have room for more because here come the side dishes. Potatoes in all kinds of styles, from hash browns and chips to lobster potato salad. And more veggies like peas, kale, corn and asparagus to name a few. Chutney, BBQ baked beans to green chile spoon bread and more.
No time to be full as we are now coming into the bread and desserts section. Black pepper buttermilk biscuits to corn bread sticks. Deep-dish chocolate cream pie to red velvet cake. Bourbon praline profiteroles with buttermilk ice cream to pumpkin bread pudding with a spicy caramel apple sauce to name only a few.
For the brunch folks there is a chapter with eight choices. Blue corn fried eggs with red and green chile sauces and black beans for starters, biscuits and gravy, oatmeal with apples, raisins and more and top it off with the recipe for cinnamon cream. Cracked wheat waffles, flapjacks and crepes.
The sauces and stocks chapter recipes include Bar Americain's barbecue sauce where the Mexican chiles show up with abut fourteen other ingredients. If you like your food to bite back you may want to try the habanero-mango hot sauce, when making this you want to make sure you keep your hands away from your eyes until they are well washed! Green & Red chile sauce goes well with foods from eggs to fish, pork and chicken. The chapter continues with recipes for chicken, lobster, shrimp and vegetable stocks.
The final chapters of this book are Kitchen Essentials, what to have in your pantry in the way of baking ingredients: flour, baking powder, cocoa powder, what canned goods, herbs & spices, fresh produce, frozen products, etc. What equipment you need in the way of measuring cups and spoons, graters, thermometers. What knives, pans and appliances. And finally Bobby shares some cooking techniques; blanching, braising, broiling, cold-smoking, grilling, pan frying, sauce consistency, roasting, sauteing and toasting. Enjoy!
**Received through NetGalley for review
The first chapter is Cocktails. Nine refreshing drinks, some are illustrated in clear precise pictures. You can choose a drink from one with blackberries to a drink that you make a mint or cinnamon syrup. If you like both your ice tea and bourbon, then there is a drink for you as well.
Now that you have your drink in hand, you can start making your soups and salads. Soups with roasted corn to vidalia onions. Gumbo to Catham Cod-Manhattan Clam Chowder. Pumpkin soup that includes honey and maple syrup. Off to the salads. Ingredients from apples with toasted walnuts to a fried green tomato salad that has trout and roasted beets for a start and top it with the sweet and sour dressing. Blue crab salad with a lemon dressing to a Boston lettuce salad with buttermilk-blue cheese dressing.
Next we head off into the sandwich section. A unique grilled cheese sandwich with aged cheddar, goat cheese, bacon and green tomato. Sandwiches with lobster, swordfish and pulled barbecued duck. Unique sauces to make for the sandwiches as well. For the southwest flavors there is a green chile cheeseburger. This burger recipe includes a green chile relish made from poblano, hatch & Serrano chile's and top it with a queso sauce.
To the appetizers. The choices here are many. Chips to Johnny cakes. Oysters. Lobsters & crabs oh my!
And lets not forget appetizers with shrimp and mussels, tuna and steak. And even an oven baked pizza with double-smoked bacon,caramelized onions and garlic. There are not pictures for every recipe but the pictures that are in the book are mouth watering.
For the seafood lovers, this is your chapter. Blackened sea scallops, crispy soft shell crabs, salmon, red snapper and more. Add some of the relishes and sauces such as a black bean sauce, charred tomato salsa or a mango-avocado relish and you are good to go.
If you have a taste for poultry you will find recipes for chicken, turkey and duck along with sauces and sides. And meat lovers.... lamb, veal, pork, steak and even venison that includes a red cabbage bread pudding and concord grape sauce to make with it. Pictures so realistic they will have you picking up your steak knife and fork but don't forget your napkin as they are mouth watering as well.
I hope you have room for more because here come the side dishes. Potatoes in all kinds of styles, from hash browns and chips to lobster potato salad. And more veggies like peas, kale, corn and asparagus to name a few. Chutney, BBQ baked beans to green chile spoon bread and more.
No time to be full as we are now coming into the bread and desserts section. Black pepper buttermilk biscuits to corn bread sticks. Deep-dish chocolate cream pie to red velvet cake. Bourbon praline profiteroles with buttermilk ice cream to pumpkin bread pudding with a spicy caramel apple sauce to name only a few.
For the brunch folks there is a chapter with eight choices. Blue corn fried eggs with red and green chile sauces and black beans for starters, biscuits and gravy, oatmeal with apples, raisins and more and top it off with the recipe for cinnamon cream. Cracked wheat waffles, flapjacks and crepes.
The sauces and stocks chapter recipes include Bar Americain's barbecue sauce where the Mexican chiles show up with abut fourteen other ingredients. If you like your food to bite back you may want to try the habanero-mango hot sauce, when making this you want to make sure you keep your hands away from your eyes until they are well washed! Green & Red chile sauce goes well with foods from eggs to fish, pork and chicken. The chapter continues with recipes for chicken, lobster, shrimp and vegetable stocks.
The final chapters of this book are Kitchen Essentials, what to have in your pantry in the way of baking ingredients: flour, baking powder, cocoa powder, what canned goods, herbs & spices, fresh produce, frozen products, etc. What equipment you need in the way of measuring cups and spoons, graters, thermometers. What knives, pans and appliances. And finally Bobby shares some cooking techniques; blanching, braising, broiling, cold-smoking, grilling, pan frying, sauce consistency, roasting, sauteing and toasting. Enjoy!
**Received through NetGalley for review
March 11, 2016
I made a pretty basic mistake with Bobby Flay's Bar Americain Cookbook--I started looking it over right around lunchtime. By the time my coworker got back from his lunch break, I was seriously wanting to gnaw the book. It looks that good. As you read through this luscious volume, don't count calories, but consider these recipes for special occasions, or anytime. There are a half dozen I want to try this weekend!
One meal that caught my eye was pan-roasted venison with a Concord grape sauce--sounds like just the thing for venison tenderloin! There follows a recipe for grilled venison chops with blackberry-sage brown butter. Delish! Many of the dishes are based in French originals, such as the smoked red pepper mayo offered as a dip for the fries and suggested with the tremendously popular French dish of steamed mussels, here partnered with a green chile broth. Another meal I confess to craving is the Philadelphia-style strip steak, with a provolone sauce and caramelized onions.
If your family is one which has sweet potatoes with Christmas dinner, you might want to try the self-described decadent sweet potato gratin. Calling for heavy cream and a few spices, it is easy but aromatic--a sure winner! There is also a cauliflower and goat cheese gratin variation. One side I can't wait to sample is roasted asparagus with a green peppercorn vinaigrette. And maybe the brussels sprouts--they're roasted, then coated with pomegranate molasses, hazelnuts, and orange & lime zest. Alternatively, toss them with a vanilla pecan butter. There are quite a few southern-style recipes, such as baked beans, corn bread sticks, cole slaw, biscuits and gravy, and (lobster) potato salad, all with a Bobby Flay twist. At the end, he includes the techniques, equipment, and supplies necessary for the cuisine.
Organized in the usual way, with chapters for cocktails, soups and salads, sandwiches, appetizers, and so on, this great collection features tons of recipes, both simple and complicated, but all mouth-watering! There is so much more in this lovely book! Highly recommended.
One meal that caught my eye was pan-roasted venison with a Concord grape sauce--sounds like just the thing for venison tenderloin! There follows a recipe for grilled venison chops with blackberry-sage brown butter. Delish! Many of the dishes are based in French originals, such as the smoked red pepper mayo offered as a dip for the fries and suggested with the tremendously popular French dish of steamed mussels, here partnered with a green chile broth. Another meal I confess to craving is the Philadelphia-style strip steak, with a provolone sauce and caramelized onions.
If your family is one which has sweet potatoes with Christmas dinner, you might want to try the self-described decadent sweet potato gratin. Calling for heavy cream and a few spices, it is easy but aromatic--a sure winner! There is also a cauliflower and goat cheese gratin variation. One side I can't wait to sample is roasted asparagus with a green peppercorn vinaigrette. And maybe the brussels sprouts--they're roasted, then coated with pomegranate molasses, hazelnuts, and orange & lime zest. Alternatively, toss them with a vanilla pecan butter. There are quite a few southern-style recipes, such as baked beans, corn bread sticks, cole slaw, biscuits and gravy, and (lobster) potato salad, all with a Bobby Flay twist. At the end, he includes the techniques, equipment, and supplies necessary for the cuisine.
Organized in the usual way, with chapters for cocktails, soups and salads, sandwiches, appetizers, and so on, this great collection features tons of recipes, both simple and complicated, but all mouth-watering! There is so much more in this lovely book! Highly recommended.
August 11, 2011
This is a great cookbook that combines American favorites with a bit of a European twist. I especially liked Bobby's intro to each recipe, and the pictures throughout the book are gorgeous. Maybe one day I'll get to visit the restaurant, but until then, I can't wait to try out some of these recipes myself. Flay also provides many sauces, side dishes, and flourishes for each recipe that add flair to the food and make it seem luxurious without being pretentious. There is also a section on kitchen essentials, food preparation methods, and sources for the uncommon ingredients used in the cookbook. The recipes appear straightforward and Flay provides instructions for making some things that most of us would only buy, like stocks and chutneys, which would add a touch of homemade to a meal.
I'm really looking forward to making the clam & sweet potato chowder and the sweet potato-crusted chicken pot pie, as well as Flay's special recipe for biscuits and gravy and cinnamon crunch ice cream.
I received this as a digital ARC from Netgalley and the publisher.
I'm really looking forward to making the clam & sweet potato chowder and the sweet potato-crusted chicken pot pie, as well as Flay's special recipe for biscuits and gravy and cinnamon crunch ice cream.
I received this as a digital ARC from Netgalley and the publisher.
February 21, 2016
Putting aside I'm not really a fan of Bobby Flay's style of cooking, and really not a fan of Bobby Flay himself, this is not a well balanced cookbook in my mind. I feel I'm a decently experienced home cook, but I find the sheer amount of prep work for even a single recipe staggering. Flay also claims to want to represent a broad spectrum of American regional cuisine here-something I am all for-but I would more say the vast majority of this is either his own preferred Southwestern style or generically "New American" food.
I feel like the recipes are uneven in terms of numbers too. I would have liked more entrees and less sides, which I think would have been a chance to balance things out that was missed. Anyway, this isn't a cookbook I would ever revisit again. Recommended for either hardcore Flay fans or people who have enough time to prep fifty ingredients and make four separate sauces from scratch.
I feel like the recipes are uneven in terms of numbers too. I would have liked more entrees and less sides, which I think would have been a chance to balance things out that was missed. Anyway, this isn't a cookbook I would ever revisit again. Recommended for either hardcore Flay fans or people who have enough time to prep fifty ingredients and make four separate sauces from scratch.
September 3, 2011
Another gorgeously illustrated cookbook! This one if from Food Network's Bobby Flay. It is also a very well laid out cookbook. I'm loving the Lobster Club sandwich with Green Onion Dressing. A Cedar Planked Burger...how interesting. And Cedar Planked Salmon with a Pinot Noir Reduction..mmmmmmm. And I just love the section on sides....Brooklyn Hash Browns, Fries Americain and home made Creamed Corn. Black Pepper Buttermilk Biscuits...that's an interesting twist. We have massive amounts of wild blackberries here in British Columbia so the Blackberry Souffle recipe looks like a winner.
There is also a section at the end with Kitchen Essentials including The American Pantry, Equipment Essentials and Cooking Techniques.
Excellent, innovative cookbook that is beautifully illustrated.
There is also a section at the end with Kitchen Essentials including The American Pantry, Equipment Essentials and Cooking Techniques.
Excellent, innovative cookbook that is beautifully illustrated.
September 26, 2011
This cookbook is a stunning, sophisticated, elegant and absolutely enticing collection of recipes you are going to want to try. This is Bobby's 10th cookbook and his years of cooking and writing just keep getting better. He continues to entertain, educate and inspire people of all ages, not only to cook, but try new things in general. I liked this one so much, I ordered a second copy as a gift and will be buying more copies as Christmas gifts. Thanks again Bobby, you never disappoint!
September 4, 2015
more like a 2.5 stars to me, but got rounded up to 3.
plenty of pictures.
many of the recipes appeared time-intensive due to the abundance of sauces and salsas (something he was famous for on iron chef america), though one could always stick to one component and not the full dish. and nothing appeared to be particularly difficult. they all sounded fairly delicious, but the only one that i really wanted to bookmark was the roasted corn soup near the front of the book.
plenty of pictures.
many of the recipes appeared time-intensive due to the abundance of sauces and salsas (something he was famous for on iron chef america), though one could always stick to one component and not the full dish. and nothing appeared to be particularly difficult. they all sounded fairly delicious, but the only one that i really wanted to bookmark was the roasted corn soup near the front of the book.
October 10, 2011
I love Bobby Flay's bright and bold flavours.
This book is a love letter to his own country, United States of America.
He profiles the great diversity of flavours and ingredients that the US has to offer, and adds his own twist to the classics.
See my review here - http://livinginthekitchenwithpuppies....
This book is a love letter to his own country, United States of America.
He profiles the great diversity of flavours and ingredients that the US has to offer, and adds his own twist to the classics.
See my review here - http://livinginthekitchenwithpuppies....
October 18, 2011
I've read through the whole cookbook and tried about 6 recipes. They were all amazing and I got some of the best compliments at a recent dinner for friends. I can't wait to try more. Although not too difficult to make, most of the recipes required many ingredients, some not to easy to find locally.
September 29, 2011
Oddly, I don't love Bobby Flay's restaurants so much....not a gigantic barbeque fan. But I love Bobby himself...his zest for life, for cooking and his energetic personality. This is a great book w/ some terrific recipes and about the Flay property that becomes a favorite spot in NYC. Loved.
January 2, 2012
More of a menu book to see all of the wonderful things Bobby Flay's serving, but some recipes do look workable for the common home. Some look downright delicious. And the photos were taken by a master of food art. Just looking at them makes one crave...
July 10, 2016
Bobby Flay's passion for food really comes through in this cookbook. It has a bit of history of his Bar Americain restaurant, suggested needed kitchen staples and tool and lots of great recipes. Great selection of recipes, drinks, starters, all different proteins, and desserts.
September 30, 2011
Not anything I would probably cook, but great pictures.
October 9, 2011
Awesome cookbook! Beautiful picture with delicious recipes, including a chapter on how to make his sauces...whooo hoooo. I was also lucky enough to get a signed copy!
February 2, 2012
This cookbook made me want to go to Bar Americain to eat all the delicious food, but I'm not nearly as inclined to find and prepare the 15 ingredients every recipe requires.
April 4, 2012
Great cookbook. Classic Bobby Flay: makes his recipes seem easy enough for the most basic cook, yet elegant enough to impress everyone at your next dinner party.
January 2, 2013
I like watching Bobby Flay on TV, but I really don't dig his food.
March 24, 2013
Easy to follow directions, colorful pictures, and a large variety of recipes. You have drinks, appetizers, main dishes, salads, desserts and dressings/sauces. Flay is a red hot chili pepper.
February 21, 2016
I each you on food network on TV all the time..
May 22, 2017
A beautifully illustrated cookbook that combines American favorites with a bit of European fusion.
Displaying 1 - 26 of 26 reviews