Bobby Flay's Grill It! »

BOBBY FLAY opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative southwestern cuisine. The restaurant continues to get high marks in the Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar’s Palace Las Vegas and Mesa Grill Bahamas. He opened Bolo in 1993, Bar Americain in 2005, and Bobby Flay Steak in 2006.

Grilling guru and culinary superstar Bobby Flay knows what is in Americans' shopping carts--boneless, skinless chicken breasts; maybe a few steaks; a bunch of asparagus; and whatever fruit is in season; for example--and he knows how to cook up something new out of what we invariably bring home from the store.

In his first four-color grilling book ever, Bobby eschews anything remotely cheffy in favor of a back-to-basics bible for the way Americans shop and cook. Organized by ingredient, BOBBY FLAY'S GRILL IT! provides basic recipes for ingredients that are in your refrigerator right now along with tantalizing variations that will have you looking at zucchini in a whole new way. Here are simple yet irresistible recipes full of Bobby's trademark bold flavors and best grilling tips. Better still, this must-have cookbook will inspire home cooks to fire up their grills throughout the year with delicious recipes, including:

Mexicali Corn with Lime Butter & Cilantro
Grilled Steak with Balsamic-Rosemary Butter
Buffalo Burger with Swiss Cheese, Red Cabbage Slaw and Pickled Onion Russian Dressing
San Diego Style Blue Corn Salmon Tacos with Orange Habanero Hot Sauce
Grilled Banana and Nutella Panini

With 150 recipes and 100 four-color photos of finished dishes, ingredients, and the master at work, BOBBY FLAY'S GRILL IT! is guaranteed to transform the way you look at a bag of groceries.

The New York Times - Sam Sifton

Spanish flavors and steakhouse techniques predominate, along with a run of great burger recipes