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- More About Bobby Flay's Bar Americain Cookbook by Bobby Flay; Stephanie Banyas; Sally Jackson; Ben FinkOverviewWhen 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.
Food Network star Flay had experience running several restaurants before opening Bar Americain, a two-location (Connecticut and New York) restaurant concept that captures the spirit and aesthetic of French brasseries and bistros while showcasing American regional dishes. Geographically, the book casts a wide net, incorporating flavors and techniques from the South, Southwest, Midwest, and East and West coasts. Recipes like Spicy Tuna Tartare, Blackened Roasted Prime Rib, and Lobster Potato Salad emphasize both luxury and comfort. This book will appeal to Flay's fans and the meat-and-potatoes crowd who frequent steakhouses and business lunch spots. Copyright 2011 Reed Business Information. --Library Journal (09/15/2011)
Publishers Weekly Reviews
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2011-06-20
- Reviewer: Staff
In the 27 years since his graduation from the French Culinary Institute, Flay has not only assumed the title of king of deep, rich American flavors, he has also become the iron chef of synergy, drawing from an ever expanding pool of television work, restaurants, and retail items. This is the second of his books to be directly inspired by one of his properties (following 2007's Mesa Grill Cookbook). Flay writes that he has two goals behind the cuisine from this particular eatery. The first is to "re-create the classics of French brasserie cuisine with the best of American ingredients." Examples of this include a lamb sausage dressed with a California Zinfandel vinegar, and sea scallops that are blackened Louisiana-style. Several entrees are served with something that Flay often relishes: relish. Mango-avocado relish is paired with red snapper, and pork tenderloin is accompanied by green tomato–peach relish. Flay's second stated goal is to put his own spin on the familiar dishes that make up America's "culinary heritage." So, pork chops and applesauce are reinvented as a rack of pork with molasses-mustard glaze, sour mash and apple butter, and chicken pot pie is made with smoked chicken and a sweet potato crust. German chocolate cake seems like a misdirection until Flay explains that the dessert is named for a U.S. chocolatier with that actual surname, thus making it "every bit as American as apple pie." (Oct.)