Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A Cookbook Hardcover – October 5, 2021 by Bobby Flay , Stephanie Banyas , Sally Jackson

Description

Author: Flay Bobby

Color: Multicolor

Edition: Illustrated

Package Dimensions: 0x254x567

Number Of Pages: 256

Release Date: 05-10-2021

Details: Product Description

Think you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show.

Beat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby’s best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges’ hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Soufflé. Sprinkled throughout Bobby’s recipes are behind-the-scenes stories of fan-favorite moments, tips to help you “beat the clock” when you’re pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!).

Alongside Bobby’s favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli’s Lobster Newberg, Marcus Samuelsson’s Doro Wat (Ethiopian chicken stew), and Shelby Sieg’s Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country’s favorite Food Network shows,
Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone’s favorite episodes. With Bobby’s expertise and tried-and-true tips helping you stay in it to win it, you’ll be ready to crush any competition that comes your way!

About the Author

Bobby Flay is one of the country’s most celebrated chefs, restaurateurs, media personalities, and authors. He is a James Beard Award winner, is the author of thirteen cookbooks, and has starred in fourteen Food Network programs. In 2015, he became the first chef to be awarded a star on the Hollywood Walk of Fame.

Stephanie Banyas has coauthored eleven cookbooks with Bobby Flay. She currently lives in Bozeman, Montana, with her beloved cat, Fred.

Sally Jackson lives in New York with her children and husband, with whom she cofounded the nonprofit foundation KIF1A in 2016. This is Sally’s tenth cookbook with Bobby and Stephanie.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

How did
Beat Bobby Flay come about? I get asked that question often, and there really isn’t one single answer. Instead, it’s a product of many factors: past events and current shows, but overwhelmingly, my desire to showcase chefs who might never otherwise get a chance at national recognition. Plus, it satisfies viewers’ never-ending appetite for competitive cooking shows.

Beat also fulfills a need for me to continue my culinary evolution: from a young chef trying to get his name and food known in the city of New York, to a chef on TV who started out as the cohost of arguably one of the worst-made food television shows in history, called
Grillin’ & Chillin’ (yeah, it was bad), to one who made his mark by grilling every imaginable ingredient known in the world on countless versions of outdoor cookery shows like
Boy Meets Grill and
Grill It! From there I jumped from the heat of the grill to a guerilla-style competition show called
Throwdown!—a show that was more fun than hard-core competition—then finally landed on the mighty planet of
Iron Chef America. Those iterations of the professional Bobby Flay all had one thing in common: I cooked. Cooking is the engine that wakes me every day, and always excites me for the next act of transformation to take place in my kitchen. Whether it’s in one of my restaurants, at home, or on one of my shows, I need to be cooking—and if I’m not, it’s never going to be my best day.

I’m a lucky guy. I get to sharpen my skills in any environment. Working the line in my restaurants has always been an amazing training course, so when I’m trying to put together dozens of dishes under the gun of the running clock on
Iron Chef,