Dimensions: 272 pages, 10.25 × 7.76 × 0.87 in
Published: October 12, 2010
Publisher: Crown Publishing Group
The following ISBNs are associated with this title:
ISBN - 10: 0307719162
ISBN - 13: 9780307719164
About the Book
Celebrity chef and star of the Food Network's "Bobby Flay's Throwdown!" shares for the first time the recipes and the fun from his popular show. Includes more than 100 recipes and full-color photos documenting favorite show moments.
Read from the Book
Bobby Flay’s Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream Makes 1 (10-inch) pie Cinnamon Crunch 1/2 cup all-purpose flour 1/2 cup quick-cooking rolled oats 1/2 cup light muscovado sugar 1 teaspoon ground cinnamon 7 tablespoons unsalted butter, cut into small cubes, cold Crust 2 cups graham cracker crumbs 8 tablespoons (1 stick) unsalted butter, melted 1⁄8 teaspoon ground cinnamon 1 large egg, lightly beaten Filling 3 large eggs 3 large egg yolks 3/4 cup dark muscovado sugar 1/4 cup granulated sugar 2 tablespoons molasses 11/2 cups canned pumpkin puree 11/4 teaspoons ground cinnamon, plus more for the top 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon fine salt 1 cup heavy cream 1/2 cup whole milk 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract 3 tablespoons unsalted butter, melted Bourbon-Maple Whipped Cream (recipe follows), for serving 1. To make the cinnamon crunch, preheat the oven to 350ºF. 2. Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on. 3. To make the crust,
From the Publisher
Are you ready?
Every week on Throwdown!, celebrity chef and restaurateur
Bobby Flay goes head-to-head with cooks who have staked their claim
as masters of an iconic dish-buffalo wings, chicken cacciatore, or
sticky buns, for example-even though he may never have cooked these
things before. The results are always entertaining-and delicious.
In his first-ever cookbook collaboration with Food Network, Bobby
shares the recipes and fun from his popular show.
For each episode, both Bobby's recipe and his challenger's are
included, comprising a cross-country tour of regional specialties
and good-hearted competitive spirit. Travel to San Antonio for
puffy tacos, Philadelphia for cheesesteaks, Harlem for fried
chicken and waffles, and Charleston for coconut cake. Try both
dishes to pick your favorite, or challenge friends and family to a
battle of your own. Either way, you'll find tons of fantastic
flavors in this best-of-the-best book from the first seven seasons
The ultimate companion cookbook to one of America's favorite food
shows, Bobby Flay's Throwdown! lets home cooks and fans in
on the action, featuring favorite Throwdown! moments and
behind-the-scenes peeks alongside beautiful, all-new color food
photography created just for this book. So if Bobby Flay ever
strolls into your backyard asking "Are you ready for a Throwdown?"
you definitely will be!
About the Author
BOBBY FLAY is the chef-owner of three Mesa Grill restaurants, two
Bar Americains, Bobby Flay Steak, and five 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 and
Throwdown! with Bobby Flay. A New York Times
bestselling author, he is also the food correspondent for CBS's
Early Show and a contributing editor at Parade
magazine. This is his tenth book. His website is www.bobbyflay.com.
STEPHANIE BANYAS has been Bobby Flay's business assistant since
1996. She is the co-author of 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.
MIRIAM GARRON has been the sous chef of Food Network since 2003.
Prior to working in television, she edited three cookbooks in the
MinuteMeals series. She lives with her family in Brooklyn, New
York, the center of the universe.