Every week on "Throwdown , " celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish buffalo wings, chicken cacciatore, or sticky buns, for example even though he may never have cooked these things before. Read more...
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Every week on "Throwdown , " celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish buffalo wings, chicken cacciatore, or sticky buns, for example even though he may never have cooked these things before. The results are always entertaining and delicious. In his first-ever cookbook collaboration with Food Network, Bobby shares the recipes and fun from his popular show.
For each episode, both Bobby s recipe and his challenger s are included, comprising a cross-country tour of regional specialties and good-hearted competitive spirit. Travel to San Antonio for puffy tacos, Philadelphia for cheesesteaks, Harlem for fried chicken and waffles, and Charleston for coconut cake. Try both dishes to pick your favorite, or challenge friends and family to a battle of your own. Either way, you ll find tons of fantastic flavors in this best-of-the-best book from the first seven seasons of "Throwdown ."
The ultimate companion cookbook to one of America s favorite food shows, "Bobby Flay s Throwdown " lets home cooks and fans in on the action, featuring favorite "Throwdown " moments and behind-the-scenes peeks alongside beautiful, all-new color food photography created just for this book. So if Bobby Flay ever strolls into your backyard asking Are you ready for a Throwdown? you definitely will be
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2010-09-20
- Reviewer: Staff
A famous chef walks into an eatery and says, "Hey, prepare your signature dish and let's see if I can make a variation worth televising." That, in essence, is the concept behind Throwdown! the Food Network reality show that premiered in 2006, the fifth of seven Flay vehicles to appear on the network. This companion volume is one part recap and one part cookbook. For true fans of the show, Flay recounts each episode in his trademark cocky prose ("I heat things up with Jamaican jerk jockey Nigel Spence") and in doing so provides a tasty travelogue of eateries, from Asian dumplings at the Good Fork in Brooklyn, N.Y., to chile cheeseburgers at the Buckhorn Tavern in San Antonio, Tex. Whether by accident or by design, his cook-off lineup is a treasure trove of comfort food. Meatloaf, mac 'n' cheese, wings, lasagna, cupcakes, and matzo ball soup are all in the battle: 51 items in total, with Flay and a competing chef each providing their own recipe, for a total of 102 recipes. The author has never met a dish that he didn't want to sauce, and this proclivity is much in evidence, including a black pepper vinegar sauce over pulled pork and a balsamic glaze over a roasted vegetable meatloaf. (Oct.)
Showdown on 'Throwdown'
Bobby Flay invites the best cooks across America to a TV cook-off. Local cooking heroes renowned for a special dish may think that the Food Network is there to shoot a profile of their particular prowess—until Bobby “the Bold” shows up and challenges them to a “Throwdown,” wherein the peripatetic chef, restaurateur and Food Network star offers his take on the local master’s signature dish. Both variations are judged and a winner named.Bobby Flay’s Throwdown! is billed as “the ultimate companion cookbook,” but even if you just want the fun of considering one dish from two different angles, this is a trove of winning recipes. Flay isn’t looking for the exotic or the ultra-raffiné; what you’ll find, from Cheesesteak to Chocolate Bread Pudding, Meatloaf to Matzoh Ball Soup, are the beloved basics of our wonderfully multicultural American cuisine. Regional favorites vie with ethnic-accented mainstays—Chicken Cacciatore, Red Chili, Cuban Roast Pork, Seafood Gumbo, Steak Fajitas, Pumpkin Pie and more—every one the best of the best!
CHANGING THE EQUATION
Mark Bittman, renowned food writer and author of many award-winning cookbooks, has changed the way he eats, cooks and thinks about food and encourages his readers to do the same in The Food Matters Cookbook. Bittman has a very flexible, relaxed, Pollan-esque approach to a plant-heavy, processed food-light diet (spelled out in more detail in his 2009 book Food Matters), that may well inspire you to alter your own eating habits. I can’t guarantee you’ll “lose weight and heal the planet,” as his subtitle proclaims, but you will definitely find a super source of 500 “less-meatarian” recipes that invite you to consider grains, veggies and legumes as the core of your daily meals, with animal products as treasured enhancements and treats. The appetizers alone, from raw Beet Tartare to Hummus Pancakes, will keep you quite happy. Add the sensational soups and salads, but save room for the full-flavored mains, like Cassoulet with Lots of Vegetables and Pork Stew with Green Beans and Oregano, and sweets such as Mango Crisp and Coconut Flan.
COOKBOOK OF THE MONTH
Fans and followers of Dorie Greenspan, food writer and cookbook author extraordinaire, usually think of her as the doyenne of desserts and high priestess of pastry. But her latest oeuvre, Around My French Table, offers proof positive—with over 300 recipes—that her culinary talents are limitless. There are a lot of big, impressive cookbooks coming out this fall, but Dorie’s invitation to sit at her French table is one of the most appealing of all. It’s not just that the recipes, from nibbles and hors d’oeuvres to mains and grains, salads, soups, starters and sweets, are unfussily fabulous and charmingly introduced; it’s that Dorie has infused them all with her unqualified love of France and its food, new and traditional, simple and complex. Gathered over her years of living and traveling in France, every recipe, from feather-light Gougères, smooth, sophisticated Chestnut-Pear Soup, timeless Veal Marengo and classic Moules Marinière to Honey-Spiced Madeleines and Top-Secret Chocolate Mousse, has serving and storing tips and the kind of thorough instructions that support and inspire. C’est magnifique!