Bobby Flay's Throwdown!: More Than 100 Recipes From Food Network's Ultimate Cooking Challenge

Hardcover | October 12, 2010

byBobby Flay, Stephanie Banyas, Miriam Garron

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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!

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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 delic...

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 ...

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Format:HardcoverDimensions:272 pages, 10.25 × 7.76 × 0.87 inPublished:October 12, 2010Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0307719162

ISBN - 13:9780307719164

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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. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack. 4. Reduce the oven temperature to 300ºF. 5. To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter. 6. Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.  7. Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.  Bourbon-Maple Whipped Cream 1¼ cups heavy cream, very cold½ vanilla bean, split lengthwise, seeds scraped out and reserved2 tablespoons Grade B maple syrup1 to 2 tablespoons bourbon, to taste Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.