Gail Cooke's Reviews > Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge

Bobby Flay's Throwdown! by Bobby Flay
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's review
Dec 08, 2010

really liked it

Millions of us watch THROWDOWN on the Food Network every week. It’s great fun and we learn a lot when celebrity chef and restauranteur Bobby Flay takes on cooks who claim to make the best ever of a popular dish, such as Coconut Cake, Lasagna or Grilled Cheese sandwiches (wait until you taste Bobby’s made with grilled Brie, Goat Cheese, bacon, and green tomato - called by some a “taste explosion”). As we know, Bobby happily takes on these challenges even though he may never have cooked a specific dish before.

While watching THROWDOWN is a pleasure what a treat and how handy to have over 100 of these recipes available in Bobby’s first cookbook. It’s a beauty of a book with many of the show’s favorite moments, some peeks behind the scenes, and gorgeous food photography. You’ll find everything from Barbecue to Mac ‘n’ Cheese to Ravioli with all sorts of good dishes in between. For each episode of THROWDOWN featured in the book both Bobby’s and his challenger’s recipes are included.

For instance, when it comes to Grilled Cheese Connie and Bill Fisher who own a restaurant in New Jersey that offers 31 varieties of grilled cheese may have thought they were sure-wins with their sandwich built with Monterrey Jack cheese, turkey and bacon on rosemary focaccia. Not quite - Bobby took the day with his “Grilled Brie and Goat Cheese with Bacon and Green Tomato.” Mom’s grilled cheese was great but nothing like these!

Don’t we all love spaghetti and meatballs? Bobby’s looked tempting but a100-year-old recipe from Mike Maroni was declared tops, and Mat Arnfeld taught Bobby a few tricks when it came to Fish and Chips (Flour whisked with brown ale for dredging the fish couldn’t have hurt).

Sometimes Bobby wins and sometimes he loses, while the recipes are always terrific. It’s impossible to choose a favorite, so enjoy 270 pages of fun and fine food.

- Gail Cooke

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