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Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A Cookbook Hardcover – Illustrated, Oct. 5 2021

4.7 4.7 out of 5 stars 1,221 ratings
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Think you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK

Beat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby’s best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges’ hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Soufflé. Sprinkled throughout Bobby’s recipes are behind-the-scenes stories of fan-favorite moments, tips to help you “beat the clock” when you’re pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!).

Alongside Bobby’s favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli’s Lobster Newberg, Marcus Samuelsson’s Doro Wat (Ethiopian chicken stew), and Shelby Sieg’s Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country’s favorite Food Network shows, Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone’s favorite episodes. With Bobby’s expertise and tried-and-true tips helping you stay in it to win it, you’ll be ready to crush any competition that comes your way!
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Previous page
  1. Print length
    256 pages
  2. Language
    English
  3. Publisher
    Clarkson Potter
  4. Publication date
    Oct. 5 2021
  5. Dimensions
    19.48 x 2.41 x 26.09 cm
  6. ISBN-10
    0593232380
  7. ISBN-13
    978-0593232385
  8. See all details
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From the Publisher

Think you can beat Bobby Flay? Cook alongside Bobby with 100 recipes from the hit show

photo of Lobster Bisque with Garlic Croutons & Crispy Lobster Claws

photo of Spice-Crusted Lamb Gyros with Tangerine-Harissa Sauce & Pomegranate-Pickled Shallots

photo of spaghetti carbonara

photo of Chipotle Chilaquiles with Chorizo & Goat Cheese

photo of Marcus Samuelsson’s Doro Wat

photo of Bananas Foster Cream Pie with Praline Pecans

With Bobby’s tips, you’ll conquer the kitchen with these battle-tested recipes.

Product description

About the Author

Bobby Flay is one of the country’s most celebrated chefs, restaurateurs, media personalities, and authors. He is a James Beard Award winner, is the author of thirteen cookbooks, and has starred in fourteen Food Network programs. In 2015, he became the first chef to be awarded a star on the Hollywood Walk of Fame.

Stephanie Banyas has coauthored eleven cookbooks with Bobby Flay. She currently lives in Bozeman, Montana, with her beloved cat, Fred.

Sally Jackson lives in New York with her children and husband, with whom she cofounded the nonprofit foundation KIF1A in 2016. This is Sally’s tenth cookbook with Bobby and Stephanie.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction


How did Beat Bobby Flay come about? I get asked that question often, and there really isn’t one single answer. Instead, it’s a product of many factors: past events and current shows, but overwhelmingly, my desire to showcase chefs who might never otherwise get a chance at national recognition. Plus, it satisfies viewers’ never-ending appetite for competitive cooking shows.

Beat also fulfills a need for me to continue my culinary evolution: from a young chef trying to get his name and food known in the city of New York, to a chef on TV who started out as the cohost of arguably one of the worst-made food television shows in history, called Grillin’ & Chillin’ (yeah, it was bad), to one who made his mark by grilling every imaginable ingredient known in the world on countless versions of outdoor cookery shows like Boy Meets Grill and Grill It! From there I jumped from the heat of the grill to a guerilla-style competition show called Throwdown!—a show that was more fun than hard-core competition—then finally landed on the mighty planet of Iron Chef America. Those iterations of the professional Bobby Flay all had one thing in common: I cooked. Cooking is the engine that wakes me every day, and always excites me for the next act of transformation to take place in my kitchen. Whether it’s in one of my restaurants, at home, or on one of my shows, I need to be cooking—and if I’m not, it’s never going to be my best day.

I’m a lucky guy. I get to sharpen my skills in any environment. Working the line in my restaurants has always been an amazing training course, so when I’m trying to put together dozens of dishes under the gun of the running clock on Iron Chef, I have the confidence to get to the finish line. It’s practical experience that works both in my restaurant life and under the bright, hot lights of the competition shows.

Beat Bobby Flay is my latest stage, and it’s one I’m ready and willing to share with any chef who wants it. Let’s get a few things out of the way: As of 2020, we’d shot about 500 episodes, which means close to 500 chefs have come through the Beat arena. Like any competition show, we always face the question of whether the judging is rigged or fixed in any way. I can tell you honestly and truthfully it is 100 percent legit. If it weren’t, there would be a lot of chefs who lost yelling and screaming “fixed,” something you don’t hear because it’s not true. People point out to me all the time that I never lose. Well, those people clearly don’t watch that often! The bottom line is that I win about 65 to 70 percent of the time.

Winning and losing is not the point of Beat Bobby Flay, but because the audience likes finality, and it is TV after all, we have to do it. If it were up to me, we’d just cook, taste each other’s dishes, and share a cocktail and a high five before going home. That wouldn’t rate very well, though, so we have to have a winner.

I created this show because it allows me to do the two things I love most: cooking and hanging out with my friends. (The third thing is dancing, which only happens occasionally on the show—lucky for you.) Yes, I want to win every time, but I’m actually thrilled when I lose. It’s great for the show, every one of the 150-person production staff is happy (they all root against me), and, most important, it’s fantastic for the chef who wins and his or her community. It creates a lot of local media for the chef, and they have giant viewing parties in their hometowns so all their family, friends, and customers can gather together to watch them slay Bobby Flay.

For me personally, the show also allows me to continue my quest to learn all I can about cultures that are not my own. I always say, if you want to learn about particular people, eat their food. It tells a story rich in history and flavor. I have my go-to cuisines that I’m most comfortable with because of my thirty-five years of experience cooking them in my restaurants, including Southwestern American, Mediterranean, and my most recent culinary passions, Spanish and Italian cuisines. Because of a show I shot twenty years ago for Food Network, called FoodNation, I got to travel all over America, and I’m fairly comfortable with my knowledge of regional cooking in most corners of the country as a result. I also have certain ingredients and techniques that I use to get me out of jams when I’m a little confused by what I’m supposed to be doing. You’ll see these secret (or not-so-secret) weapons often: fresh and dried chiles (including Calabrian chiles from Southern Italy), anchovies, bacon, tons of butter to finish sauces, and blackberries, coconut, and caramel for desserts. I’ll make any rice dish crispy and will be sure to finish dishes with enough acidity, like lemon, lime, or vinegar. Most judges love that.

My classic weaknesses are well documented: sweet dishes, desserts, or anything that has to be measured and includes butter, sugar, flour, and eggs, like pastries, cakes, and pies. I do eke out
a surprising victory here and there with desserts, but it’s usually because the pastry chef took it easy on me with their choice of dish or I wowed the judges with a coconut garnish or something unexpected like that.

Dishes from most Asian countries always give me trouble. I love the cuisines from places like Korea, Japan, China, and Southeast Asia, especially the Philippines, but finding the correct balance of
all the flavors oftentimes proves problematic for me. That said, I’m a little better at things like wrapping dumplings and creating delicious dipping sauces than I was before this show was born.

As I said, I play to win every time and I always try my hardest. Not a single chef who’s come into our arena would want me to lie down and hand them a victory just for show. They all want to see me walk out of my own kitchen a loser thanks to their hands and skills. It’s an amazing moment for them to throw their arms up in victory, with sweat dripping off their forehead and a giant smile filling their face as they let America know their name and exclaim with the verve of a world heavyweight champion . . .“I JUST BEAT BOBBY FLAY!”

Product details

  • Publisher ‏ : ‎ Clarkson Potter; Illustrated edition (Oct. 5 2021)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 0593232380
  • ISBN-13 ‏ : ‎ 978-0593232385
  • Item weight ‏ : ‎ 1.06 kg
  • Dimensions ‏ : ‎ 19.48 x 2.41 x 26.09 cm
  • Customer Reviews:
    4.7 4.7 out of 5 stars 1,221 ratings

About the author

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Sally Jackson

Sally Jackson

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Customer reviews

4.7 out of 5 stars
4.7 out of 5
1,221 global ratings
LOVE IT!
5 Stars
LOVE IT!
I've already tried the crispy yellow rice and shrimp scampi recipes---DELICIOUS!
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Top reviews from Canada

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Lyne Roussel
5.0 out of 5 stars merci beaucoup pour ce produit merveilleux.
Reviewed in Canada on January 23, 2024
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merci beaucoup pour ce produit merveilleux pour cuisinier de bon repas.
2 people found this helpful
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Jennifer Chrysler
5.0 out of 5 stars Great pictures for each recipe
Reviewed in Canada on November 6, 2022
Verified Purchase
Bought this book for my husband and he loves it! Fantastic array of recipes! Love Bobby Flay!
One person found this helpful
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Trent Easter
5.0 out of 5 stars Recipes you can’t get anywhere else
Reviewed in Canada on October 27, 2021
Verified Purchase
This book is chock full of some of the best ever from the Beat Bobby shows … what’s really cool is many are not Bobby’s. Although the does win 70% or more shows. Great food and great inspiration.
One person found this helpful
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Amazon Customer
5.0 out of 5 stars Great cookbok
Reviewed in Canada on October 16, 2021
Verified Purchase
You can hardly go wrong with a Bobby Flay cookbook!
One of the greats!
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Marilyn
5.0 out of 5 stars LOVE IT!
Reviewed in Canada on October 15, 2021
Verified Purchase
I've already tried the crispy yellow rice and shrimp scampi recipes---DELICIOUS!
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Marilyn
5.0 out of 5 stars LOVE IT!
Reviewed in Canada on October 15, 2021
I've already tried the crispy yellow rice and shrimp scampi recipes---DELICIOUS!
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Brad
5.0 out of 5 stars Barely pressed send button and it arrived
Reviewed in Canada on October 28, 2021
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Perfect gift
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Scott Smith
3.0 out of 5 stars Don't pay extra for the spiral bound version !!!
Reviewed in Canada on March 4, 2024
Verified Purchase
The book is great! no issues there. 5/5. But I purchased the spiral bound one for my wife. Thinking she'd like it to lay flat if she made a recipe from it. That was a good thought. But book does lay flat ... but the recipie is cut off in many spots by the binding holes. AND the last pages keep falling off. I wish I had gotten the hardcover version instead!

such a shame to have wasted extra money on an inferior version of the product. But yes, if you love the show "beat bobby flay" you will love this book!
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Kelley G
3.0 out of 5 stars Pages were almost like they got wet and I’m sure it was supposed to be autographed
Reviewed in Canada on October 16, 2021
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Love Bobby Flay cookbooks but this book seemed like the pages got damp at some point and I am pretty sure it was supposed to be autographed.
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Top reviews from other countries

Barb
5.0 out of 5 stars So many recipes I want to try
Reviewed in the United States on March 27, 2024
Verified Purchase
As soon as I got the book I saw so many recipes I wanted to try! This book is easy to follow & you can swap out the spicy ingredients if you want. My husband & I can't handle the spices but love everything else. I enjoy this show as well.
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Jenny V
5.0 out of 5 stars Great Bobby Flay addition to my books
Reviewed in Australia on June 19, 2022
Verified Purchase
Another great book from Bobby. These recipes are just that little bit different and I like that. Plus the book includes recipes from the chefs who he lost to in the show which is great so they also get exposure
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KMD
5.0 out of 5 stars Beat Bobby Flay
Reviewed in the United States on February 4, 2024
Verified Purchase
I ordered 2 cookbooks for Christmas gifts. Came in pristine condition. I love the show. Recipes looked good.
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09CD
5.0 out of 5 stars If You Like The TV Show, You'll Love The Book.
Reviewed in the United States on January 28, 2024
Verified Purchase
I'm betting anyone interested in this book has seen a few episodes of BBF. The book is just as good as the TV show. Bobby spends a fair part of each summer in this area and seeing local chefs getting exposure on his show is great for their business and improves their menu. That's a "Win-Win" for everyone.
I got the spiral bound version of this book, which is a blessing in the kitchen - it lays flat with no fuss.

The book is broken down into sections, making it easy to find something that suits your mood for the meal, Vegetable Dishes, Seafood, Beef & Lamb, Pork, Poultry, and Desserts,
**Within the Vegetable section is a string of Vegetarian dishes. My brother has been a Vegetarian for 40 years, so this is a great bonus for me when inviting him over for a meal. Instead of buying a dedicated Vegetarian Cookbook or winging it on my own, this book provides some great tried and tested options.
**When making a Vegetable dish intended to serve a Vegetarian, read through the recipe and be prepared to substitute for "chicken stock".

The recipes are easy to follow and the side notes and back-stories are a great read.
Keep in mind that the recipes are based on the equipment in the kitchen on the show. You'd need a fortune in small appliances, and an enormous kitchen and pantry to make everything in the book.

GEICO commercials fans, REJOICE! There's a recipe in here for "Mango Chutney", but it DOESN'T involve using burnt hair. ;)

Very glad I bought this book. I'll be using (and tweaking as needed) the recipes for a long time to come.
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momofelikapekaandsons
5.0 out of 5 stars Better than expected
Reviewed in the United States on May 1, 2024
Verified Purchase
Dishes were displayed with beautiful photographs, contestant dishes were honored if they won the contest. Love it!
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