Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors

I got this cook book to hoping to find some great ideas for dinner and meals on the grill. After looking through the different recipes I was actually able to put together a great brunch for my mother on Mother's Day. I highly recommend this book for anyone that wants a little challenge when they cook. All the work pays off when you eat what you created.

My wife got me hooked on Iron Chef last year, and since then we have both become fans of Bobby Flay. I purchased this book about 2 months ago, so that I could do more in the kitchen. I'm willing to try, but I need an instruction manual when it comes to cooking. So far, I have tried a fair number of the recipes, including: catfish, crawfish lasagna, pumpkin soup, crab & salmon cakes, reuban sandwhiches, Cubans, white corn porridge with wild mushrooms, spice-rubbed ribeyes, apple & blackberry cobbler and the apple pie. All have turned out very well, and I have made several of the dishes multiple times. Bobby Flay explains many things that I would not otherwise have known how to do; such as roasting peppers. This may be simple to most of you, but I appreciate the help. Also, his descriptions of the different types of peppers was very helpful as a guide. I only have two minor complaints, more like suggestions. First, it would be nice to have pictures of all the recipes. Most in fact do have photos, but I am a visual person and it would help me if all the recipes had even a small picture associated with them. Second, I would like to see the directions for some of the garnishes in the photos and the plating" techniques / directions. As I noted, these are minor suggestions, and I may be one of the few people who would appreciate them. All-in-all a great cookbook. There is plenty in here to keep you busy, and the food is fantastic.

OK, I'll admit it...I am a Bobby Flay fan. But Bobby Flay Cooks Americanis truly Bobby Flay at his best!The recipes are easy to prepare, with basic ingredients,with not a lot of frill. Easy to understand, and willbring you many compliments!

I have read all of Bobby Flay's cookbooks and made several of the recipes. This is my favorite cookbook. It is so much fun to read and the recipes are so incredibly varied. The recipes are presented well: clearer and more organized than his previous volumes. Julia Moskin, co-author, may be the new ingredient that makes this cookbook so special

Flay is really good at combining flavors in great, unique combinations, e.g. Lemon Sweet Potatoes. Here in this his new cookbook he takes regional American recipes and spices them up with his normal approach, Southwestern/Spanish influence.Great dishes in here, including: Roasted Cauliflower and Lobster Soup with Crushed Almonds, Carmelized Apple Salad with Maytag Blue, Black Walnuts and Spicy Orange Vingarette, Crab Cocktail with Avocado, Coconut, Fresh Chiles and Lime, Sixteen Spice Rubbed Squab with Aged Goat Cheese, White Chicory and Wild Mushrooms, Fresh Fig-Blackberry Shortcake with Maple Whipped Cream, and Toasted Coconut Custard Pie with a Brulee Crust.These are bright, fresh flavored recipes that will stretch many a cook's reportoire of recipes. It spans cusisines and geographical regions, providing a unique collection. Well done book with wide format, great color photos along with Sources and well done Index.Don't try this if you're looking for simple dishes. But if interested in stretching and expanding your cooking horizons, this is defintely a book for you to try out. You'll be delighted with the results. Your best yet Bobby.