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Bobby Flay: Chapter One (Iconic Recipes and Inspirations from a Groundbreaking American Chef: A Cookbook)
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$60.00
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Product Details
Author:
Bobby Flay, Emily Timberlake
Format:
Hardcover
Pages:
320
Publisher:
Clarkson Potter/Ten Speed (October 29, 2024)
Language:
English
Audience:
General/trade
ISBN-13:
9780385345958
ISBN-10:
038534595X
Weight:
69.2oz
Dimensions:
10.27" x 10.26" x 1.27"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260617T073410_156615783-20260617.xml
Folder:
RandomHouse
List Price:
$60.00
Country of Origin:
China
Case Pack:
5
As low as:
$46.20
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Pub Discount:
65
Imprint:
Clarkson Potter
Overview
This stunning cookbook collects 100 of the most timeless and seminal recipes from the first leg of Bobby Flay’s monumental career in one place, for the first time ever.
At the age of sixteen, Bobby Flay left high school and the idea of traditional education behind to pursue a life in professional restaurant kitchens. Through his groundbreaking restaurants, cookbooks, and numerous television shows, Flay has built a body of work that is one of the most influential in American culinary history. His stamp can be felt in restaurants across the country, as well as at the dinner table in many families’ homes.
Bobby Flay: Chapter One captures one hundred of Flay’s most important food moments, updated for today’s modern home cook and accompanied by breathtaking photography from Johnny Miller. Although the culinary art on every page is striking, it’s the stories of his restaurants, exhilarating appearances on TV, and creative process for each dish that will capture readers’ attention and imaginations.
With Bobby Flay: Chapter One, you can fill your own kitchen with the aromas of King Crab Gumbo with Crab Rice and Crispy Okra or his signature Shrimp and Roasted Garlic Tamale. Add Black Rice Paella with Shellfish and Scallion Relish to your Sunday dinner table, or tuck into Spanish-style Steak Frites with Cabrales Blue Cheese, Smoked Paprika Fries, and Rioja Red Wine Sauce.
Read the essays, absorb the photography, and most important, cook tantalizing dishes from this book. Bobby Flay has put decades of his daily work into these pages. The best part is: he’s just getting started.
At the age of sixteen, Bobby Flay left high school and the idea of traditional education behind to pursue a life in professional restaurant kitchens. Through his groundbreaking restaurants, cookbooks, and numerous television shows, Flay has built a body of work that is one of the most influential in American culinary history. His stamp can be felt in restaurants across the country, as well as at the dinner table in many families’ homes.
Bobby Flay: Chapter One captures one hundred of Flay’s most important food moments, updated for today’s modern home cook and accompanied by breathtaking photography from Johnny Miller. Although the culinary art on every page is striking, it’s the stories of his restaurants, exhilarating appearances on TV, and creative process for each dish that will capture readers’ attention and imaginations.
With Bobby Flay: Chapter One, you can fill your own kitchen with the aromas of King Crab Gumbo with Crab Rice and Crispy Okra or his signature Shrimp and Roasted Garlic Tamale. Add Black Rice Paella with Shellfish and Scallion Relish to your Sunday dinner table, or tuck into Spanish-style Steak Frites with Cabrales Blue Cheese, Smoked Paprika Fries, and Rioja Red Wine Sauce.
Read the essays, absorb the photography, and most important, cook tantalizing dishes from this book. Bobby Flay has put decades of his daily work into these pages. The best part is: he’s just getting started.
