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Bobby Flay's Grill It!
Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.
Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.
Bobby knows how you shop and cook and knows you think “I want burgers tonight”–not “I want to do a main course on the grill.” As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.
A truly comprehensive grill guide, Bobby Flay’s Grill It! also includes:
* Bobby’s take on charcoal versus gas grills (and how to pick one whatever your preference and budget)
* A list of indispensable grilling tools
* A guide to stocking the perfect grill pantry
* A resource guide for high-quality ingredients, supplies, and accessories
Simply put, Bobby Flay’s Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right.
Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.
Bobby knows how you shop and cook and knows you think “I want burgers tonight”–not “I want to do a main course on the grill.” As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.
A truly comprehensive grill guide, Bobby Flay’s Grill It! also includes:
* Bobby’s take on charcoal versus gas grills (and how to pick one whatever your preference and budget)
* A list of indispensable grilling tools
* A guide to stocking the perfect grill pantry
* A resource guide for high-quality ingredients, supplies, and accessories
Simply put, Bobby Flay’s Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right.
288 pages, Hardcover
First published April 29, 2008
88 people are currently reading
249 people want to read
About the author
Bobby Flay
55 books87 followersRobert William Flay is an American celebrity chef, restaurateur, and television personality. He is the owner and executive chef of five restaurants: Mesa Grill and Bar Americain in New York City; Mesa Grill in Las Vegas; Mesa Grill in Bahamas (Atlantis Paradise Island, Nassau); and Bobby Flay Steak in Atlantic City, New Jersey.
Flay has hosted seven Food Network television programs and appeared regularly on an eighth. He has also appeared as a guest on other Food Network shows and hosted a number of specials on the network.
Flay has hosted seven Food Network television programs and appeared regularly on an eighth. He has also appeared as a guest on other Food Network shows and hosted a number of specials on the network.
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Displaying 1 - 12 of 12 reviews
October 29, 2019
Other than seasonally-imposed limitations on availability, there is no reason whatsoever to limit one's grilling to warm weather. That's precisely the spirit behind Bobby Flay's Grill It!
July 2, 2022
Has great recipes.
This entire review has been hidden because of spoilers.
July 19, 2009
Bobby Flay's "Grill It!" is a nice cookbook for those of us who enjoy firing up our grills. Charcoal or gas grill? Flay accepts both and gives some hints about each. He notes at the outset that (Page vi): "Firing up the grill makes every night dinners with family or simple get-togethers with friends feel like a party or some sort of celebration." The early part of the book discusses fundamentals--direct versus indirect heat and when to use each, how to determine how hot the grill is, testing for doneness, needed gear to grill, what should be in your pantry and refrigerator. Finally, he emphasizes going to a local market/store, picking up what food seems freshest and most interesting, and going from there.
But the heart of the book is the recipes. He divides these up into types of food--vegetables, chicken, beef, seafood, etc.
At the outset, he discusses grilling veggies. I have tried one of these already--asparagus wrapped in prosciutto. Straightforward ingredients--asparagus, prosciutto, mint, parsley, garlic, etc. Grill the asparagus, after tossing it with oil and seasoning with salt and pepper. Grill until crisp-tender. Then wrap in prosciutto (8 or so stalks at a time) with the other blended ingredients. Yummy! A fine side dish for a meal. He also has guided me through how to grill broccoli.
Beef? He begins with describing how to grill steak perfectly, the base recipe, so to speak. Then, he provides variations, such as creating sauces like horseradish or balsamic-rosemary sauces. I spent my days in graduate school in Buffalo, New York, so I was especially intrigued by his "Spicy Buffalo style burger with celery-carrot slaw and blue cheese dressing." That is, he reinvents Buffalo chicken wings as a grilled burger. I haven't tried this yet, but I sure am interested in experimenting with this when I get the chance.
In the section on chicken, he begins, once more, with a base recipe, "Perfectly grilled chicken breast." After this, a series of variations on the base recipe or other recipes entirely. What about "Apple-ginger glazed chicken"? "Sweet and sour grilled chicken"?
And on it goes. Sections on grilling pork, corn, fruit, lamb, shrimp, scallops, tuna, and so on.
As I can tell from the front material, Flay has written other grilling books. I don't know if any recipes are repeated here or not. But I can say that this set of recipes looks pretty tempting. And the grilled dishes that I have tried thus far have not disappointed.
But the heart of the book is the recipes. He divides these up into types of food--vegetables, chicken, beef, seafood, etc.
At the outset, he discusses grilling veggies. I have tried one of these already--asparagus wrapped in prosciutto. Straightforward ingredients--asparagus, prosciutto, mint, parsley, garlic, etc. Grill the asparagus, after tossing it with oil and seasoning with salt and pepper. Grill until crisp-tender. Then wrap in prosciutto (8 or so stalks at a time) with the other blended ingredients. Yummy! A fine side dish for a meal. He also has guided me through how to grill broccoli.
Beef? He begins with describing how to grill steak perfectly, the base recipe, so to speak. Then, he provides variations, such as creating sauces like horseradish or balsamic-rosemary sauces. I spent my days in graduate school in Buffalo, New York, so I was especially intrigued by his "Spicy Buffalo style burger with celery-carrot slaw and blue cheese dressing." That is, he reinvents Buffalo chicken wings as a grilled burger. I haven't tried this yet, but I sure am interested in experimenting with this when I get the chance.
In the section on chicken, he begins, once more, with a base recipe, "Perfectly grilled chicken breast." After this, a series of variations on the base recipe or other recipes entirely. What about "Apple-ginger glazed chicken"? "Sweet and sour grilled chicken"?
And on it goes. Sections on grilling pork, corn, fruit, lamb, shrimp, scallops, tuna, and so on.
As I can tell from the front material, Flay has written other grilling books. I don't know if any recipes are repeated here or not. But I can say that this set of recipes looks pretty tempting. And the grilled dishes that I have tried thus far have not disappointed.
August 15, 2009
A fabulous cookbook for grilling! Great for beginners and seasoned chefs. Each section (poultry, fish, red meat, veggies, etc.) has an intro that tells you what kind of poultry, fish, etc. you should buy and what to look for when buying. Then there is a recipe to simply grill the item and how to know when it's cooked perfectly, followed by some amazing recipes for sauces, etc. Highly recommended!
December 6, 2011
Some really amazing recipes in this book. Only 4 stars because not all of the recipes have a picture to accompany it and I really like the visual aspect of new food. I want to compare my outcome to the professional to see how I fair. Love the Salmon with Corn & Tomato Relish! So yummy (and one of the easier recipes)!
September 5, 2008
I give it this rating on the fabulous sounding sauces!
January 21, 2009
We got this book at Christmas. I think that I need to wait until after the summer to truly give an opinion.
August 16, 2010
Love anything this guy does, but don't be afraid to mix up his recipes to your taste.
February 1, 2013
Great fun grilling book. I refer to it often
September 13, 2012
I have this book autographed by Bobby himself!!!! Love him!!!and his recipes!!!
November 19, 2012
Nothing like no mess grilling! As usual, I never follow recipes such as these exactly as instructed. I enjoy being inspired by the recipes and then making them my own. Great book!
March 16, 2009
Tis the season for some good eatin'!
Displaying 1 - 12 of 12 reviews