Synopses & Reviews
When Bobby Flay looks at a map of the United States, he doesn’t see states—he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country’s answer to French bistros—to celebrate America’s regional flavors and dishes, interpreted as only Bobby Flay can.
Now you can rediscover American cuisine at home with the recipes in Bobby Flay’s Bar Americain Cookbook. Start with a Kentucky 95—a riff on a classic French cocktail but made with bourbon—and Barbecued Oysters with Black Pepper–Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors.
Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, Bobby Flay’s Bar Americain Cookbook shares Bobby’s passion for fantastic American food and will change the way any cook looks at our country’s bounty.
Review
andquot;In doable dishes that favor bold spices, such as theand#160;garamand#160;masala and serranochilesand#160;inand#160;habeshaand#160;lamb chops with apple-mango chutney, and crunchy and creamy components, such as the fried pickles served with fish and chips and the shrimp salad atop corn dogs, andshy;Samuelsson deliciously showcases his knowledge of global flavors and talent for combining them in unexpected ways.and#160;VERDICTand#160;Highly recommended for adventurous and well-traveled home cooks, as well as fans of Susanand#160;Fenigerandrsquo;sand#160;Street Food.andquot;
andmdash;Library Journal
andldquo;Marcus is a great chef, a great cook, and a transformative figure in the landscape of American food. Seeing his style and his interests change over the years has been fascinating. Iandrsquo;ve watched him first hand as he eats his way through a city, soaking it all up, mind whirring. I guess this is what heandrsquo;s been doing with all that information and experience: Marcus Off Duty. Itandrsquo;s fair to say you would always be a very lucky person if you were invited over to Marcusandrsquo;s house for dinner. Now, with this book, everyone can join the party.andrdquo;
andmdash;-Anthony Bourdain
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andldquo;With Marcus Off Duty, Marcus Samuelsson steps out of the restaurant kitchen and shows you how to cook the global, casual, flavorful food he loves most. Every recipe, story, and tip is not only thoughtful and imaginative, but also completely accessible. Itandrsquo;s like having your own private cooking lesson and fabulous dinner party, hosted by one of the countryandrsquo; s greatest culinary stars!andrdquo;
andmdash;- Gail Simmons, food expert, TV personality, and author of Talking with My Mouth Full
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andldquo;Marcus has a gift to take unexpected flavor combinations and make them sing on a plate. His exploration of other cultures outside his own makes this book an adventure to read at home and in the kitchen.andrdquo;
andmdash;-Zarela Martinez, chef and author
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andldquo;Marcus is the most interesting cook I know. He possesses a unique ability to bring the cuisine of the world to our family table. And here is the magical touch: He has the love to make it happen. Whether itandrsquo;s a perfect poached egg, a biscuit, or a spicy grilled fish, he elevates all to an amazing level. Marcus is truly that cook who can transform the basics into the stellar, yet keep it real at the same time.andrdquo;
andmdash;-Jonathan Waxman, chef and author
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andldquo;Marcus teaches us inspired recipes that are approachable yet rich with the style and finesse thatandrsquo;s been his trademark. What I love the most about Marcus Off Duty is that he not only gives great recipes, but arms us with the tools and tricks to tackle them all.andrdquo;
andmdash; John Besh, restaurateur, author, and philanthropist
Synopsis
Theand#160;award-winning celebrity chef and New York Times best-selling author shows how he cooks at home for family and friends
Synopsis
The award-winning celebrity chef and New York Times best-selling author unwinds at home, sharing 150 relaxed, multicultural dishes and#160; For two decades, Marcus Samuelsson has captivated food lovers with his brilliant culinary interpretations. Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story. Not only was Samuelsson the youngest chef ever to receive three stars from the
New York Times, he is also a five-time James Beard Award recipient, a winner of
Top Chef Masters, and a judge on
Chopped. Chosen by President Obama to cook the first state dinner, he is now a charismatic TV host.
In this book, the chef who former President Bill Clinton says and#8220;has reinvigorated and reimagined what it means to be Americanand#8221; serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he experienced in his travelsand#8212;Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw. This is an inside glimpse into how one of the worldand#8217;s top chefs cooks in his home kitchen for those nearest and dearest to him.
About the Author
Bobby Flay is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby’s Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning
Boy Meets Grill and
Grill It! with Bobby Flay, to the
Iron Chef America series,
Throwdown! with Bobby Flay, and
The Next Food Network Star.
Brunch with Bobby debuted on the Cooking Channel in fall 2010. A
New York Times bestselling author, he is also a contributing editor to
Parade magazine. This is his eleventh book. His website is BobbyFlay.com.
Stephanie Banyas has been Bobby Flay’s business assistant since 1996. She is the coauthor of Bobby Flay’s Throwdown!; Bobby Flay’s Burgers, Fries & Shakes; Bobby Flay’s Grill It!; Bobby Flay’s Mesa Grill Cookbook; and Bobby Flay’s Grilling for Life. She lives in New York City with her beloved cat, Emily Rose.
Sally Jackson began working with Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City–based food writer and actress.