Bobby Flay Cookbooks

Bobby Flay Cookbooks

Every good chef comes out with a cookbook or perhaps several depending on their areas of expertise. Bobby Flay is naturally no exception to that rule. He has a number of different “Bobby Flay cookbooks” available ranging from grilling and burgers to a mixture of ethinic foods and experiences he’s faced on the Food Network television show ‘Throwdown”. These cookbooks can amount to a private cooking lesson from the great chef Bobby Flay and will be a great new part of your cookbook library. No, you shouldn’t just have cookbooks from a couple of chefs, but truly a library of cookbooks that will provide a wealth of information.

Bobby Flay’s Grill It!

Bobby Flay’s Burgers, Fries, and Shakes

Printed Bobby Flay Cookbooks Editions

Why have a printed edition of a cookbook when everything is going digital?

  • Most people do not have (or want to have) a computer in the kitchen. Sure maybe you bring your laptop in the kitchen from time to time, but you do not want to be cooking all the time with your computer nearby or the keyboard will get jammed up with everything from flour dust to strawberry jelly.
  • It’s easier to make notes on a printed copy.
  • It’s something you can hand down to your kids.
  • There are so many more reason and conveniences in having a printed cookbook that you should start collecting them today.

Pickup your Bobby Flay Cookbooks and start enjoying great food tonight!

8 appetizer portions by Bobby Flay

Grilled Mushrooms with Hazelnut Gremolata

Yield: 8 appetizer portions

Wine suggestion
Red wines from Ribera del Duero are concentrated but have very balanced flavor, acidity and tannin, which makes them a great match not only with grilled meats but also with the earthiness of the mushrooms.
  • 1/2 cup olive oil
  • 4 large portobello mushrooms, cleaned, stems removed
  • 8 small shiitake mushrooms, cleaned
  • 8 oyster mushrooms
  • Hazelnut Gremolata
  • Salt and freshly ground pepper

Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill until just cooked through. Remove from grill and slice portobello mushrooms into 1/2 inch thick slices. Arrange portobello slices in the middle of the platter with shiitake and oyster mushroom placed around outside of the platter. Drizzle with Hazelnut Gremolata.

Hazelnut Gremolata

  • 1 cup hazelnuts, finely chopped
  • 2 Tablespoons fresh thyme, finely chopped
  • 2 Tablespoons flat leaf parsley, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 Tablespoon lemon zest, finely chopped
  • 1/2 cup olive oil
  • Salt and freshly ground pepper

Combine all ingredients in a medium bowl and mix well to combine. Season with salt and pepper.