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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

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Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable ins Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including: - Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt - Queso Fundido with Roasted Poblano Vinaigrette - Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema - Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa - Seared Tuna Tostado with Black Bean Mango Salsa - Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce - Spicy Coconut Tapioca with Mango and Blackberries Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.


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Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable ins Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including: - Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt - Queso Fundido with Roasted Poblano Vinaigrette - Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema - Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa - Seared Tuna Tostado with Black Bean Mango Salsa - Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce - Spicy Coconut Tapioca with Mango and Blackberries Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

30 review for Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

  1. 4 out of 5

    Don Gillette

    Very well-written, entertaining cookbook chock full of Bobby Flay's signature fare and for those who enjoy every single thing on their plate to have that Southwestern taste to it, you'll be overjoyed. To me, it gets very old very quickly, but I'm not judging the recipes, I'm reviewing the book. As far as cookbooks go, you won't find another one as well put together. This guy and Mario Batali know how to write a cookbook.

  2. 4 out of 5

    Jenny

    After eating at Mesa Grill, I had to bring this home!!

  3. 5 out of 5

    Jackie

    Great recipes all with a southwestern flair.

  4. 5 out of 5

    Eva Jonas

    Read this book if you want be master chef.

  5. 5 out of 5

    Beverly

    The flavors look really interesting. Haven't had a chance to cook from it yet.

  6. 5 out of 5

    Evan Broder

    I love the food at Mesa Grill - I go almost every time I'm in Las Vegas, and have never been disappointed. So I was thrilled to get my hands on the cookbook, and haven't been disappointed in that either. I've run into two problems with this cookbook. First, the recipes tend to call for some obscure ingredients - especially chiles. It's not uncommon for a recipe to call for 2 or 3 different types of fresh or dried chiles. Some are easy to come by, and some are not. We learned to make substitutions I love the food at Mesa Grill - I go almost every time I'm in Las Vegas, and have never been disappointed. So I was thrilled to get my hands on the cookbook, and haven't been disappointed in that either. I've run into two problems with this cookbook. First, the recipes tend to call for some obscure ingredients - especially chiles. It's not uncommon for a recipe to call for 2 or 3 different types of fresh or dried chiles. Some are easy to come by, and some are not. We learned to make substitutions pretty quickly. Second, we've had a hard time getting sauces to thicken as written. I think a lot of his recipes were written assuming very gelatin-heavy stocks and broths, and store-bought stocks just can't deliver. Adding a bit of slurry tends to solve that problem (and I'm sure making your own stock would help, too). Overall, though, the flavors of the dishes have been great, and the techniques have been very accessible. I'd strongly recommend this to anyone who likes Mesa Grill's style of food, or southwestern food in general.

  7. 4 out of 5

    Vanessacylabq.com

    I really liked this cook book. Being from the southwest I enjoy a new twist on classics like tamales. The recipes are slightly involved like the 16 spice chicken and even living in New Mexico found some of the ingredients hard to come by. I still think the recipes are easy enough to follow and are creative for those in the mood for something different. They are on the spicy side so feel free to buy mild or medium spice level. I can see some people having to order ingredients online depending on I really liked this cook book. Being from the southwest I enjoy a new twist on classics like tamales. The recipes are slightly involved like the 16 spice chicken and even living in New Mexico found some of the ingredients hard to come by. I still think the recipes are easy enough to follow and are creative for those in the mood for something different. They are on the spicy side so feel free to buy mild or medium spice level. I can see some people having to order ingredients online depending on location but still a fun cook book to try.

  8. 4 out of 5

    Catherine Woodman

    My real beef with Bobby Flay is that the recipes NEVER taste as good as they look00there is a real problem with the seasoning (to my palate at least) and so while the flavor combinations he comes up seem interesting and innovative, somehow they do not pop the way they seem like they would, and so while he has fabulous flair as a chef, I wouldn't get another one of his cookbooks. I have never been tot he Mesa Grill, so can't comment on that--maybe this accurately reflects the food of the restaura My real beef with Bobby Flay is that the recipes NEVER taste as good as they look00there is a real problem with the seasoning (to my palate at least) and so while the flavor combinations he comes up seem interesting and innovative, somehow they do not pop the way they seem like they would, and so while he has fabulous flair as a chef, I wouldn't get another one of his cookbooks. I have never been tot he Mesa Grill, so can't comment on that--maybe this accurately reflects the food of the restaurant.

  9. 5 out of 5

    Wendy

    My 19 year old son has made so many delicious meals and dishes from this beautiful and excellent cookbook. For those who love each dish to be spicy and distinct try this book. For those who want their children to make a successful and fun dinner for the family trust me it is a great starter cookbook for your teenager.

  10. 5 out of 5

    Sean

    Highly recommended in you like this cuisine. I've made three recipes so far -- Red Chile-Mustard Vinaigrette (Yummy, easy); Shrimp and Roasted Garlic Tamales (involved, good, but not nearly as good as what I had at the restaurant); Ranch-style Eggs With Chorizo and Tomato-Red Chile Sauce (easy, better than Huevos Rancheros,and a reason to buy creme fraiche).

  11. 5 out of 5

    Megan

    While all the dishes sound delicious (particularly the ones with sweet potato and plantain), I forgot how into sauces Bobby Flay could be. They make the recipes more complicated, and there are a lot of little pieces for each dish. Definitely a cookbook to be used on the weekend.

  12. 5 out of 5

    Andee

    I love this book, I've made many awesome recipes from it.

  13. 5 out of 5

    Stephanie

    QUESO FUNDIDO. WORTH THE PURCHASE FOR THIS RECIPE ALONE!

  14. 4 out of 5

    Kristie Sanson

    I got to see Bobby Flay in person. This cook book is one of my favorites. It showcases the ingredients used and how to use the well.

  15. 4 out of 5

    Carrie

    One of my go-to cookbooks.

  16. 5 out of 5

    Bryce D

    Personally don't care for the man but he can cook. I really like the southwest style of cooking this book has to offer. This is a great book.

  17. 5 out of 5

    Kim

    Southwest style. All the recipes were appealing for their originality - look fabulous and yummy - BUT complicated. Wish someone else would cook it all for me. :)

  18. 5 out of 5

    Kristine Anderson

    Some of Bobby Flay's classic recipes! Enjoy the spicy, fresh and citrus flavors of each recipe.

  19. 5 out of 5

    Laura Chang

    The red chile-honey glazed salmon with black bean sauce and jalapeno crema -- I would eat this everyday if only my husband would make it that often.

  20. 4 out of 5

    Michelle Fitzgerald

    Bobby Flay is my hero. This book is amazing and the dishes are magic in my mouth!

  21. 4 out of 5

    Martha

    Right now I am looking through the recipes to see which ones I will fix. I will let you know more later on.

  22. 4 out of 5

    Tanya

    I was excited after visiting Mesa on a recent trip to Vegas. This book is more ambitious than I expected. We'll see how it goes once I've tried a few recipes...

  23. 4 out of 5

    Lisa

    many things look delicious and interesting but there was nothing that i think that i would attempt to make myself.

  24. 4 out of 5

    Shatanna

    Favorite Chef, Favorite Restaurant. I can't say much more then that. Ok, Beautiful photos.

  25. 4 out of 5

    Kath

    Yummy foods to make at home..

  26. 5 out of 5

    Anquan Le

    The recipes I learned from this book were exquisite.

  27. 4 out of 5

    Crissy Claiborne

    From cover to cover I love it! Filled with great recipes that offer the unique ingredients of Flay's dishes in your own kitchen.

  28. 4 out of 5

    Bridget

    Beautiful cookbook! Right now I am collecting more for the autographs than actually cooking from them! :) Have autographed book and autographed picture.

  29. 4 out of 5

    Jeremiah

    I've checked this copy out from our local library, so we'll see how it is.

  30. 5 out of 5

    Ken

    Amazon.com Review You've got to hand it to Bobby Flay. He opened his first restaurant, the inventive "new southwestern" Mesa Grill, in 1991--and he's still celebrating the sweet, hot and spicy at that Manhattan outpost, not to mention on his TV shows and in other cookbooks like Bobby Flay's Mesa Grill Cookbook offers 140-plus recipes for a wide range of new "signature dishes," such as BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce; Chile Rubbed Short Ribs with Creamy Polenta and Cotija Amazon.com Review You've got to hand it to Bobby Flay. He opened his first restaurant, the inventive "new southwestern" Mesa Grill, in 1991--and he's still celebrating the sweet, hot and spicy at that Manhattan outpost, not to mention on his TV shows and in other cookbooks like Bobby Flay's Mesa Grill Cookbook offers 140-plus recipes for a wide range of new "signature dishes," such as BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce; Chile Rubbed Short Ribs with Creamy Polenta and Cotija Cheese; and Grilled Red Snapper with Tomato-New Mexico Red Chile Sauce. He also includes idiosyncratic takes on old favorites, like Whipped Potatoes with Cilantro Pesto, and desserts including Milk Chocolate-Peanut Butter Crème Brûlée, and Caramel Apple Shortcakes. Even drinks get the Flay treatment. His food (at least in moderation) is difficult not to like. Cooks will find the recipes eminently doable if they're willing to cull the necessary ingredients--there's a fine ingredients glossary--and put aside a bit of time. This is great "occasion cooking" and should appeal to dyed-in-the-grill Flay fans, as well as those whose curiosity has been tickled by his winning culinary hegemony. --Arthur Boehm From Publishers Weekly 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.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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