Bobby Flay's "Grill It!" is a nice cookbook for those of us who enjoy firing up our grills. Charcoal or gas grill? Flay accepts both and gives some hints about each. He notes at the outset that (Page vi): "Firing up the grill makes every night dinners with family or simple get-togethers with friends feel like a party or some sort of celebration." The early part of the book discusses fundamentals--direct versus indirect...
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My husband loves to watch Flay's boy meets grill and we have tried several recipes. This Grill Book is along those same lines. He got it for Father's Day and spent the next hour looking through the recipes of what he can make on the grill. There is a variety of dishes that have broad appeal and definitely more than 3-4 that we would make over and over again. I'm looking forward to some great cookouts this summer.
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Wow, this is a fantastic cookbook! I'm made several recipes already and they were all delicious...even my toddler ate the pork tenderloin which he always avoids! I also like how it's organized. Rather than organizing by appetizer, main dish etc, it's organized by food - such as corn, mushrooms, pork, chicken and more. Each chapter starts with the perfect way to grill that particular food, then follows with recipes using that...
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This is the best grilling cookbook I've seen. It is very practical and all of the recipes are feasible for the average cook. The book is organized by kind of meat or vegetable - it's just perfect. The narratives for each recipe are helpful and well-written. I love the book!
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Flay realizes that much of the time, we don't have a specific recipe plan with us when shopping, but go and find what looks good or what we crave. So, he provides grilling recipes based on what we bring home. The collection therefore is based on ingredient. One finds number of recipes on this ingredient, e.g. fish, veggies, etc. This is nice collection of quality and creativity of this popular TV and restuaranter's deserved...
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The Grilliverse is searing with talent, but these three chefs are iconic Masters of Meat.