BOBBY FLAY'S MESA GRILL COOKBOOK
Review by Barb & Ron Kroll
Bobby Flay's MESA GRILL Cookbook
(Clarkson Potter) ISBN 978-0307351418 0307351416
Create Southwestern U.S. cuisine with recipes from Mesa Grill restaurant in New York.
The 150 recipes in Bobby Flay's MESA GRILL Cookbook are easy-to-read and easy-to-follow.
Each US Southwest recipe begins with a color-highlighted description that inspires readers to try it. Chef Flay introduces each chapter with comments describing his favorite recipes, followed by the list of Mesa Grill recipes in that category.
Ben Fink illustrates many recipes in Bobby Flay's MESA GRILL Cookbook with 100 colorful, mouthwatering images. Most are full page.
The 278-page grilling cookbook begins with descriptions of ingredients for Southwestern cooking - cajeta, chayote, cotija cheese, jicama, posole and tomatillos.
Southwest cooking ingredients
A guide to chiles informs readers about the differences between anaheim, fresno, habanero, scotch bonnet, jalapeno, poblano and serrano fresh chiles. It also describes ancho, cascabel, chile de arbol, chipotle, guajillo, New Mexico red and pasilla dried chiles. A chart lists chile peppers with scoville units and heat ratings.
Bobby Flay describes basic kitchen techniques including cold smoking, how to roast peppers and chiles, how to toast dried chiles, nuts, seeds and spices, and how to make simple syrup.
A tequila guide describes types of tequila including blanco (silver or plata), reposada, anejo, joven abocado or gold and mezcal, followed by tequila drink recipes.
The back of the cookbook lists sources for Southwestern cuisine ingredients like cactus pear syrup, chorizo sausage, corn husks and blue corn products.
Bobby Flay recipes
Cactus pear margarita. Roasted cauliflower and green chile soup with blue corn goat cheese taquitos. Pumpkin soup with cinnamon crema and roasted pumpkin seeds. Caramelized apple salad with blue cheese, black walnuts and spicy orange vinaigrette. Queso fundido with roasted poblano vinaigrette. Oven roasted ribs with peanut chipotle sauce and peanut green onion relish. Red chile honey glazed salmon. Ancho maple glazed roast turkey. Lamb and goat cheese enchiladas. Roasted garlic tamales. Jalapeno cranberry jelly. Milk chocolate peanut butter creme brulée. Red chile fig marmalade.
- The Southwestern pantry
- Mesa kitchen basics
- Shellfish and fish
- Meat and game
- Relishes, sauces and vinaigrettes
Chef, restauranteur, James Beard Foundation award winner and TV personality, Bobby Flay is the author of seven cookbooks and owner of six restaurants.
Stephanie Banyas graduated from the French Culinary Institute and is Flay's business assistant.
Sally Jackson is a New York food writer and actress.