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Brunch at Bobby's : 140 Recipes for the Best Part of the Weekend
by Bobby Flay and Stephanie Banyas and Sally Jackson and Ben Fink


Overview - At long last, Bobby Flay shares his simplest, most sought-after recipes--while still delivering his signature intense flavors.

Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the week.
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More About Brunch at Bobby's by Bobby Flay; Stephanie Banyas; Sally Jackson; Ben Fink
 
 
 
Overview
At long last, Bobby Flay shares his simplest, most sought-after recipes--while still delivering his signature intense flavors.

Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the week. In Brunch @ Bobby's he includes 140 recipes starting with the lip-smacking cocktails, both spiked and virgin, that we have come to expect from him, along with hot and iced coffees and teas. He then works his way through eggs; pancakes, waffles, and French toast (including flavored syrups and spreads); pastries (a first) and breads; salads and sandwiches; and side dishes. Pull up a seat and enjoy a Sangria Sunrise, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle, Sauteed Bitter Green Omelets, and Wild Mushroom-Yukon Gold Hash. This is how Bobby does brunch.

 
Details
  • ISBN-13: 9780385345897
  • ISBN-10: 0385345895
  • Publisher: Clarkson Potter Publishers
  • Publish Date: September 2015
  • Page Count: 256
  • Dimensions: 9.3 x 8.2 x 0.9 inches
  • Shipping Weight: 2.1 pounds


Related Categories

Books > Cooking > Courses & Dishes - Brunch & Tea Time

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-06-15
  • Reviewer: Staff

In his 13th cookbook, Flay makes a compelling case for brunch at home: “The drinks won’t be watered down, the food will be amazing... and you can keep the party going as long as you like.” Flay provides an incredible 140-recipe blueprint, but readers must put in the time and no small amount of effort to pull them off. To set the mood, the opening chapter plies readers with drinks: blackberry-bourbon iced tea, and blood orange Campari mimosas make for brunching al fresco heaven. A section on spreads and syrups segues into a truly indulgent assortment of pancakes, waffles, and French toast, along with dessert-inspired concoctions: carrot cake pancakes with maple-cream cheese drizzle, gingerbread pumpkin waffles with buttermilk-bourbon caramel sauce. On the savory end of the spectrum, Flay shows his love for cross-cultural cooking (as well as a penchant for jalapeño), with dishes such as mole-rubbed steak and eggs with chocolate stout beurre blanc, and Calabrian scrambled eggs with jalapeño pesto bruschetta. He rounds out the collection with a substantial selection of side dishes, some of which could easily stand on their own: cast-iron home fries with toasted green chiles and creamy garlic dressing, chorizo-potato cakes with black beans and salsa verde. These bold, flavorful moves from Flay’s breakfast playbook will leave readers salivating. (Sept.)

 
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