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Bobby Flay's Mesa Grill Cookbook : Explosive Flavors from the Southwestern Kitchen
by Bobby Flay and Stephanie Banyas and Sally Jackson and Ben Fink


Overview - The Food Network star shares 150 recipes for his bold Southwestern cuisine. This full-color cookbook also includes a list of must-haves for the Southwestern pantry, menu suggestions, and pointers on basic cooking techniques. 100 full-color photographs.  Read more...

 
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More About Bobby Flay's Mesa Grill Cookbook by Bobby Flay; Stephanie Banyas; Sally Jackson; Ben Fink
 
 
 
Overview
The Food Network star shares 150 recipes for his bold Southwestern cuisine. This full-color cookbook also includes a list of must-haves for the Southwestern pantry, menu suggestions, and pointers on basic cooking techniques. 100 full-color photographs.

 
Details
  • ISBN-13: 9780307351418
  • ISBN-10: 0307351416
  • Publisher: Clarkson Potter Publishers
  • Publish Date: October 2007
  • Page Count: 288
  • Dimensions: 10.54 x 8.38 x 0.97 inches
  • Shipping Weight: 2.83 pounds


Related Categories

Books > Cooking > Regional & Ethnic - American - Southwestern States
Books > Cooking > Methods - Barbecue & Grilling

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page 185.
  • Review Date: 2007-08-06
  • Reviewer: Staff

Flay is everywhere: overseeing six restaurants, appearing on four TV shows plus his own Web site and now assembling his seventh cookbook in 13 years. Flay preps the reader for culinary adventure with a tequila guide followed by four different margarita recipes, and then sets off on a whirlwind tour of flavorful dishes inspired by the American Southwest. Flay's trademark is flavoring a perfectly grilled or roasted hunk of protein with smoke or chili or fruit, exemplified by Pan-Roasted Venison with Tangerine–Roasted Jalapeño Sauce and the slightly tamer Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. Shrimp, snapper and tuna dominate the seafood section, though there is also the quintessentially Flayvian Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri. A chapter on brunches turns up the heat with dishes like Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Coming full circle by drawing upon recipes from Mesa Grill, his first eatery, Flay also slyly opens the door for a series of cookbooks based on his other properties. 100 color photos not seen by PW. (Oct.)

 
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