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. Read more...
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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."
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.)