Bobby Flay's Mesa Grill Cookbook

August 6, 2007
Flay is everywhere: overseeing six restaurants, appearing on four TV shows plus his own Web site and now assembling his seventh cookbook in 13 years. Flay preps the reader for culinary adventure with a tequila guide followed by four different margarita recipes, and then sets off on a whirlwind tour of flavorful dishes inspired by the American Southwest. Flay's trademark is flavoring a perfectly grilled or roasted hunk of protein with smoke or chili or fruit, exemplified by Pan-Roasted Venison with Tangerine–Roasted Jalapeño Sauce and the slightly tamer Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. Shrimp, snapper and tuna dominate the seafood section, though there is also the quintessentially Flayvian Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri. A chapter on brunches turns up the heat with dishes like Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Coming full circle by drawing upon recipes from Mesa Grill, his first eatery, Flay also slyly opens the door for a series of cookbooks based on his other properties. 100 color photos not seen by PW
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August 1, 2007
Mesa Grill is Flay's flagship restaurant; he also has several other Manhattan restaurants as well as Mesa Grills in Las Vegas and the Bahamas. A Food Network star, Flay is the author of six other cookbooks, and many of his signature recipes appear in earlier titles; this one includes 150 of his favorite Mesa Grill dishes, from Shrimp and Roasted Garlic Tamales to Grilled Rib-Eye Steaks with Chipotle-Honey Glaze. There are color photographs throughout, a guide to chilies and another one to tequila, and a pantry section. For fans of Flay's restaurants and TV shows, this is recommended for most collections.

Copyright 2007 Library Journal, LLC Used with permission.