Free Download Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors, by Bobby Flay
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Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors, by Bobby Flay
Free Download Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors, by Bobby Flay
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Amazon.com Review
Featured Recipe: Sweet Potato Gratin Definitely decadent, this sweet potato gratin is destined to become a do-or-die part of your family's holiday spread. Cinnamon, clove, and nutmeg perfume the cream with their warm flavors and seep their rich taste of fall into each layer. A mandoline makes quick work of slicing the potatoes and is worth the investment for the time it will save you in prep work. Don't forget to remove the cover for the last portion of baking time--the browned and bubbling crust is not to be missed. Yield 8 servings 2 cups heavy cream 1-1/4 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4teaspoon freshly grated nutmeg 4 medium sweet potatoes, peeled and sliced 1⁄8 inch thick on a mandoline Kosher salt and freshly ground black pepper Preheat the oven to 375°F. Whisk together the cream, cinnamon, cloves, and nutmeg until smooth. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.
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“king of deep, rich flavors”-- Publisher's Weekly
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Product details
Hardcover: 272 pages
Publisher: Clarkson Potter; 1st. edition (September 20, 2011)
Language: English
ISBN-10: 0307461386
ISBN-13: 978-0307461384
Product Dimensions:
8.3 x 0.9 x 10.3 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
54 customer reviews
Amazon Best Sellers Rank:
#358,902 in Books (See Top 100 in Books)
I recently discovered Bobby Flay a few months ago (I know, I know, but I did not watch TV for years). I read several reviews of his books here on Amazon to decide which one to get, and decided on this one because I liked the concept of a French Bistro, American-style. I am a beginner cook (I am good with following recipes, and have made a few dishes from Bon Appetit and the NY Times). The book has excellent instructions for every step. When I received this before Thanksgiving, I read it from cover-to-cover and tabbed those recipes that I definitely want to try. To date, I have made the thin apple pie with cinnamon crème anglaise. Definitely worth the time it took me (I have never made pastry before)--from making the dough from scratch and the crème sauce. So heavenly! I also made the roasted brussel sprouts salad with hazelnuts and pomegranate molasses vinaigrette--simply fantastic. I made enough of the vinaigrette to try the apple salad (his variation on the Waldorf salad) and I know I will never go back to using mayo for that salad. The pork sausage recipe (found on the buttermilk biscuits and egg recipe in the brunch section) was fantastic--my daughter (who makes fun of my fanaticism of Bobby) liked the sausage.Being in Hawaii, I don't have easy access to a lot of the ingredients (I had to make my own pomegranate molasses, for example). The book provides substitution in some of the recipes, as well as online sources. I am looking forward to trying out more recipes and I already know this book will be a go-to for me. Just be patient with yourself if you're a beginner like me, because the end-product is so worth it!!
I haven’t made a thing from this book yet, but I have read it cover to cover. What a joy! There are a ton of exciting recipes I am going to try. I loved reading Bobby’s notes and comments about each recipe. It was very personal. Interesting is his use of honey, as a little sweetener in so many of his dishes. I am looking forward to a return review on a couple of recipes, but for now, I am loving this cookbook in my early look into it.
I only bought this as I love his chocolate cream pie and I get it every time I go to his restaurant. His recipes are very easy to follow in this book. They are accurate as the food taste just like when you get it at Bar Americain.
If you have been cooking for a while and need to elevate your cooking, this cookbook will help! I have had this cookbook only a short time - last night for dinner I made Shrimp and Grits, and Pumpkin Bread Pudding for company. I made Kentucky 95 as a cocktail.Everyone was super impressed, the flavors were nothing short of awesome. Everyone wanted second and thirds.These recipes are not for the beginner or novice cook. These are also not for everyday weeknight cooking. It took me 4 hours total to get the above meal on the table - some of that time was peeling shrimp. For the bread pudding, you have to make the pumpkin bread, toast the cubes, makes the caramel apple sauce, let the custard soak into the bread cubes, etc.The flavors are spot on. My plan is to try a recipe or two every couple of weeks on the weekend. I would say make sure you read the recipes several times before you start cooking so you don't forgot anything and plan your time. Pour a glass of wine (or Bourbon which BF likes!) and some nice music, and get into your kitchen for some awesome food!
this is for cooks, good cook not beginners. over my head
Love the recipes. Bobby is always great!
Good Book...not the best of Flay, in my opinion, but it is good. Gives you a twist on recipes and provides some thoughts in different pairings...
I enjoy cooking from Bobby Flay's books. I owned a few books and cooked many tasty dishes from them. This book is full of beautiful pictures and yummy recipes. I cooked a few dishes already and they tasted so good. The pumpkin bread pudding is very good. The red velvet cake is also good, well you get the picture here. This book is my top 10 all-time favorite book to cook from.
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