Random House: Bringing You the Best in Fiction, Nonfiction, and Children's Books
Authors
Books
Features
Newletters and Alerts

Buy now from Random House

See more online stores - Bobby Flay's Bar Americain Cookbook

Buy now from Random House

See more online stores - Bobby Flay's Bar Americain Cookbook

Bobby Flay's Bar Americain Cookbook

    Select a Format:
  • Book
  • eBook

Celebrate America's Great Flavors

Written by Bobby FlayAuthor Alerts:  Random House will alert you to new works by Bobby Flay, Stephanie BanyasAuthor Alerts:  Random House will alert you to new works by Stephanie Banyas and Sally JacksonAuthor Alerts:  Random House will alert you to new works by Sally Jackson

eBook

List Price: $20.99

eBook

On Sale: September 20, 2011
Pages: 272 | ISBN: 978-0-307-88590-6
Published by : Clarkson Potter Crown Illustrated
Bobby Flay's Bar Americain Cookbook Cover

Bookmark,
Share & Shelve:

  • Add This - Bobby Flay's Bar Americain Cookbook
  • Email this page - Bobby Flay's Bar Americain Cookbook
  • Print this page - Bobby Flay's Bar Americain Cookbook
ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE PRAISE
Categories for this book
This book has no tags.
You can add some at Library Thing.
Synopsis

Synopsis

When Bobby Flay looks at a map of the United States, he doesn’t see states—he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country’s answer to French bistros—to celebrate America’s regional flavors and dishes, interpreted as only Bobby Flay can.

Now you can rediscover American cuisine at home with the recipes in Bobby Flay’s Bar Americain Cookbook. Start with a Kentucky 95—a riff on a classic French cocktail but made with bourbon—and Barbecued Oysters with Black Pepper–Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors.

Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, Bobby Flay’s Bar Americain Cookbook shares Bobby’s passion for fantastic American food and will change the way any cook looks at our country’s bounty.
Bobby Flay|Sally Jackson

About Bobby Flay

Bobby Flay - Bobby Flay's Bar Americain Cookbook

Photo © Ben Fink

BOBBY FLAY is the chef-owner of three Mesa Grill restaurants (New York City, Caesar’s Palace Las Vegas, and the Bahamas), Bar Americain, Bobby Flay Steak, and Bobby’s Burger Palace. He is the host of numerous popular cooking shows on Food Network, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series, Throwdown with Bobby Flay, and Grill It! with Bobby Flay. A New York Times bestselling cookbook author, he is also the food correspondent for The Early Show on CBS.



About Sally Jackson

Sally Jackson - Bobby Flay's Bar Americain Cookbook
SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.
Praise

Praise

“king of deep, rich flavors”
-- Publisher's Weekly 

  • Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson
  • September 20, 2011
  • Cooking - American
  • Clarkson Potter
  • $35.00
  • 9780307461384

Your E-Mail Address
send me a copy

Recipient's E-Mail Address
(multiple addresses may be separated by commas)

A personal message: