Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s...
Hardcover: 288 pages
Publisher: Clarkson Potter; First Edition edition (October 16, 2007)
Product Dimensions: 8.3 x 0.9 x 10.3 inches
Amazon Rank: 101870
Format: PDF Text TXT book
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reviews: Just cooked my first recipe out of the book for NYE dinner, pork tenderloin with bourbon-ancho sauce (pg. 166), amazing and tasted just like I had at the restaurant. Only thing I noticed was that the cooking times were a bit off, but that could be be...
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