272 pages, 10.25 × 7.76 × 0.87 in
October 12, 2010
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 Crunch1/2 cup all-purpose flour1/2 cup quick-cooking rolled oats1/2 cup light muscovado sugar1 teaspoon ground cinnamon7 tablespoons unsalted butter, cut into small cubes, cold Crust2 cups graham cracker crumbs8 tablespoons (1 stick) unsalted butter, melted1⁄8 teaspoon ground cinnamon1 large egg, lightly beaten Filling3 large eggs3 large egg yolks3/4 cup dark muscovado sugar1/4 cup granulated sugar2 tablespoons molasses11/2 cups canned pumpkin puree11/4 teaspoons ground cinnamon, plus more for the top1 teaspoon ground ginger1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon fine salt1 cup heavy cream1/2 cup whole milk1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract3 tablespoons unsalted butter, meltedBourbon-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, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined.
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 of Throwdown!.
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.