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5 reviews for:
Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
Bobby Flay
3.83 AVERAGE
5 reviews for:
Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
Bobby Flay
3.83 AVERAGE
I was excited after visiting Mesa on a recent trip to Vegas. This book is more ambitious than I expected. We'll see how it goes once I've tried a few recipes...
The flavors look really interesting. Haven't had a chance to cook from it yet.
I love the food at Mesa Grill - I go almost every time I'm in Las Vegas, and have never been disappointed. So I was thrilled to get my hands on the cookbook, and haven't been disappointed in that either.
I've run into two problems with this cookbook. First, the recipes tend to call for some obscure ingredients - especially chiles. It's not uncommon for a recipe to call for 2 or 3 different types of fresh or dried chiles. Some are easy to come by, and some are not. We learned to make substitutions pretty quickly. Second, we've had a hard time getting sauces to thicken as written. I think a lot of his recipes were written assuming very gelatin-heavy stocks and broths, and store-bought stocks just can't deliver. Adding a bit of slurry tends to solve that problem (and I'm sure making your own stock would help, too).
Overall, though, the flavors of the dishes have been great, and the techniques have been very accessible. I'd strongly recommend this to anyone who likes Mesa Grill's style of food, or southwestern food in general.
I've run into two problems with this cookbook. First, the recipes tend to call for some obscure ingredients - especially chiles. It's not uncommon for a recipe to call for 2 or 3 different types of fresh or dried chiles. Some are easy to come by, and some are not. We learned to make substitutions pretty quickly. Second, we've had a hard time getting sauces to thicken as written. I think a lot of his recipes were written assuming very gelatin-heavy stocks and broths, and store-bought stocks just can't deliver. Adding a bit of slurry tends to solve that problem (and I'm sure making your own stock would help, too).
Overall, though, the flavors of the dishes have been great, and the techniques have been very accessible. I'd strongly recommend this to anyone who likes Mesa Grill's style of food, or southwestern food in general.
Carrying the distinct flavors of high cuisine in the southwest, this cookbook does impress. It has many recipes I hope to try out and if nothing else, inspires my creativity. Worth reading.
While all the dishes sound delicious (particularly the ones with sweet potato and plantain), I forgot how into sauces Bobby Flay could be. They make the recipes more complicated, and there are a lot of little pieces for each dish. Definitely a cookbook to be used on the weekend.