Bobby Flay steps away from the grill and into the kitchen, creating accessible and enticing recipes for those of us who love to experiment with flavors.
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Shawn Roarke is a freelance writer in Keyport, NJ.
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July 2005
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Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors
By Bobby Flay & Julia Moskin
In this offering, Flay wanders away from his forte of open-fire cooking without any discernible missteps. This cookbook, in fact, covers a variety of cooking styles, taking regional favorites and infusing them with Flay's unique style. A perfect example of this harmonious approach is Flay's take on a pair of Louisiana staples -- crawfish and oysters -- presenting them in a bisque that Flay rightfully describes as "sexy." Another example of what Flay is all about his off-the-beaten-path take on the American tradition of Thanksgiving. Here, he takes all of the staples of the Thanksgiving feast and spices them up as only he can. Plain roasted turkey gets dressed up with a pomegranate pepper glaze and fresh sage-smoked chile gravy. The bread stuffing, meanwhile becomes an out-of-this world skillet cornbread stuffing with mushrooms, herbs and andouille sausage. There is no cranberry sauce, rather the tart fruit makes its appearance in to-die-for martinis. All in all, like most of the dishes presented here, it is a meal that will not soon to be forgotten.
—A favorite book of Shawn Roarke
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