Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A CookbookHardcover (2024)

Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A CookbookHardcover (1)

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Description

Think you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK

Beat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby's best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges' hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Soufflé. Sprinkled throughout Bobby's recipes are behind-the-scenes stories of fan-favorite moments, tips to help you "beat the clock" when you're pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!).

Alongside Bobby's favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli's Lobster Newberg, Marcus Samuelsson's Doro Wat (Ethiopian chicken stew), and Shelby Sieg's Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country's favorite Food Network shows, Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone's favorite episodes. With Bobby's expertise and tried-and-true tips helping you stay in it to win it, you'll be ready to crush any competition that comes your way!

Product Details

ISBN-13: 9780593232385

Media Type: Hardcover

Publisher: Clarkson Potter/Ten Speed

Publication Date: 10-05-2021

Pages: 256

Product Dimensions: 7.40(w) x 10.10(h) x 0.90(d)

About the Author

Bobby Flay is one of the country’s most celebrated chefs, restaurateurs, media personalities, and authors. He is a James Beard Award winner, is the author of thirteen cookbooks, and has starred in fourteen Food Network programs. In 2015, he became the first chef to be awarded a star on the Hollywood Walk of Fame.Stephanie Banyas has coauthored eleven cookbooks with Bobby Flay. She currently lives in Bozeman, Montana, with her beloved cat, Fred. Sally Jackson lives in New York with her children and husband, with whom she cofounded the nonprofit foundation KIF1A in 2016. This is Sally’s tenth cookbook with Bobby and Stephanie.

Read an Excerpt

Read an Excerpt

Introduction

How did Beat Bobby Flay come about? I get asked that question often, and there really isn’t one single answer. Instead, it’s a product of many factors: past events and current shows, but overwhelmingly, my desire to showcase chefs who might never otherwise get a chance at national recognition. Plus, it satisfies viewers’ never-ending appetite for competitive cooking shows.

Beat also fulfills a need for me to continue my culinary evolution: from a young chef trying to get his name and food known in the city of New York, to a chef on TV who started out as the cohost of arguably one of the worst-made food television shows in history, called Grillin’ & Chillin’ (yeah, it was bad), to one who made his mark by grilling every imaginable ingredient known in the world on countless versions of outdoor cookery shows like Boy Meets Grill and Grill It! From there I jumped from the heat of the grill to a guerilla-style competition show called Throwdown!—a show that was more fun than hard-core competition—then finally landed on the mighty planet of Iron Chef America. Those iterations of the professional Bobby Flay all had one thing in common: I cooked. Cooking is the engine that wakes me every day, and always excites me for the next act of transformation to take place in my kitchen. Whether it’s in one of my restaurants, at home, or on one of my shows, I need to be cooking—and if I’m not, it’s never going to be my best day.

I’m a lucky guy. I get to sharpen my skills in any environment. Working the line in my restaurants has always been an amazing training course, so when I’m trying to put together dozens of dishes under the gun of the running clock on Iron Chef, I have the confidence to get to the finish line. It’s practical experience that works both in my restaurant life and under the bright, hot lights of the competition shows.

Beat Bobby Flay is my latest stage, and it’s one I’m ready and willing to share with any chef who wants it. Let’s get a few things out of the way: As of 2020, we’d shot about 500 episodes, which means close to 500 chefs have come through the Beat arena. Like any competition show, we always face the question of whether the judging is rigged or fixed in any way. I can tell you honestly and truthfully it is 100 percent legit. If it weren’t, there would be a lot of chefs who lost yelling and screaming “fixed,” something you don’t hear because it’s not true. People point out to me all the time that I never lose. Well, those people clearly don’t watch that often! The bottom line is that I win about 65 to 70 percent of the time.

Winning and losing is not the point of Beat Bobby Flay, but because the audience likes finality, and it is TV after all, we have to do it. If it were up to me, we’d just cook, taste each other’s dishes, and share a co*cktail and a high five before going home. That wouldn’t rate very well, though, so we have to have a winner.

I created this show because it allows me to do the two things I love most: cooking and hanging out with my friends. (The third thing is dancing, which only happens occasionally on the show—lucky for you.) Yes, I want to win every time, but I’m actually thrilled when I lose. It’s great for the show, every one of the 150-person production staff is happy (they all root against me), and, most important, it’s fantastic for the chef who wins and his or her community. It creates a lot of local media for the chef, and they have giant viewing parties in their hometowns so all their family, friends, and customers can gather together to watch them slay Bobby Flay.

For me personally, the show also allows me to continue my quest to learn all I can about cultures that are not my own. I always say, if you want to learn about particular people, eat their food. It tells a story rich in history and flavor. I have my go-to cuisines that I’m most comfortable with because of my thirty-five years of experience cooking them in my restaurants, including Southwestern American, Mediterranean, and my most recent culinary passions, Spanish and Italian cuisines. Because of a show I shot twenty years ago for Food Network, called FoodNation, I got to travel all over America, and I’m fairly comfortable with my knowledge of regional cooking in most corners of the country as a result. I also have certain ingredients and techniques that I use to get me out of jams when I’m a little confused by what I’m supposed to be doing. You’ll see these secret (or not-so-secret) weapons often: fresh and dried chiles (including Calabrian chiles from Southern Italy), anchovies, bacon, tons of butter to finish sauces, and blackberries, coconut, and caramel for desserts. I’ll make any rice dish crispy and will be sure to finish dishes with enough acidity, like lemon, lime, or vinegar. Most judges love that.

My classic weaknesses are well documented: sweet dishes, desserts, or anything that has to be measured and includes butter, sugar, flour, and eggs, like pastries, cakes, and pies. I do eke out a surprising victory here and there with desserts, but it’s usually because the pastry chef took it easy on me with their choice of dish or I wowed the judges with a coconut garnish or something unexpected like that.

Dishes from most Asian countries always give me trouble. I love the cuisines from places like Korea, Japan, China, and Southeast Asia, especially the Philippines, but finding the correct balance of all the flavors oftentimes proves problematic for me. That said, I’m a little better at things like wrapping dumplings and creating delicious dipping sauces than I was before this show was born.

As I said, I play to win every time and I always try my hardest. Not a single chef who’s come into our arena would want me to lie down and hand them a victory just for show. They all want to see me walk out of my own kitchen a loser thanks to their hands and skills. It’s an amazing moment for them to throw their arms up in victory, with sweat dripping off their forehead and a giant smile filling their face as they let America know their name and exclaim with the verve of a world heavyweight champion . . .“I JUST BEAT BOBBY FLAY!”

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Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A CookbookHardcover (2024)

FAQs

How many people have won against Bobby Flay? ›

The winning contestant then chooses a dish for both the contestant and Flay to cook in the second round which lasts for 45 minutes. The winner of the second round is determined by three judges in a blind taste test. Through 455 competitions, Bobby Flay's win–loss record is 281-174 (a 61.8% win percentage).

How many cookbooks did Bobby Flay make? ›

Bobby Flay has published 16 cookbooks to date

If you said "16" (via Insider), you would likely take top prize in a Bobby Flay trivia contest. But can you name them all?

Did Bobby Flay make a book? ›

Bobby Flay's Bold American Food (Warner Books, May 31, 1994) – ISBN 978-0-4465-1724-9.

Why did Bobby Flay lose his Michelin star? ›

A star that, unfortunately, could only shine for one year, because the Michelin Guide took it back in its 2009 edition. Re-earning the star was not an option for Bobby Fly, as the gastronomic guidebook stopped publishing its Las Vegas edition just after 2009.

Is there going to be a new season of Beat Bobby Flay in 2024? ›

Beat Bobby Flay Season 35 Shrimply the Best Airs May 2 2024 on Food Network - IMDb.

Is Bobby Flay a billionaire? ›

What is Bobby Flay's net worth in 2024? Bobby Flay's net worth in 2024 is estimated at $60 million. Flay's made his fortune not just through his Food Network stardom, but also through his ownership of restaurants and chains like Amalfi, Mesa Grill, Bar Americain, Bobby's Burgers and Bobby's Burger Palace.

What are Bobby Flay's most famous books? ›

Books by Bobby Flay (Author of Bobby Flay's Mesa Grill Cookbook)
  • Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the ... ...
  • Bobby Flay's Throwdown!: More Than 100 Recipes from Food Netw... ...
  • Bobby Flay's Burgers, Fries, and Shakes. ...
  • Bobby Flay's Grill It!

Who taught Bobby Flay to cook? ›

I was a member of French Culinary Institute's first graduating class of 1984 and it was there I learned the fundamentals I so needed. That formal education and a three year stint with Chef Jonathan Waxman in the mid to late '80's are the two experiences I point to most when reflecting about how I got my start.

How much does it cost to book Bobby Flay? ›

The final Bobby Flay booking price is contingent on many variables and the booking fee we may show is based on a range derived from our past experience with what will Bobby Flay charge for an event. An example fee to book Bobby Flay is in the starting range of $75,000-$149,999.

How many Michelin stars is Bobby Flay? ›

Bobby Flay does not currently have any Michelin Stars. His second Mesa Grill restaurant, in Las Vegas, was awarded one star in 2008, but unfortunately did not retain it in the 2009 Michelin Guide. Worse still, Michelin stopped publishing their Las Vegas edition after 2009 so Flay was unable to win it back.

How much restaurants does Bobby Flay own? ›

He is the owner and executive chef of several restaurants: Mesa Grill in Las Vegas and the Bahamas; Bar American in New York and at Mohegan Sun, Uncasville, Connecticut; Bobby Flay Steak in Atlantic City; Gato in New York, and Bobby's Burger Palace in 19 locations across 11 states.

Who is Bobby Flay's BFF? ›

Bobby Flay and Michael Symon, who have been friends for more than two decades, playfully squabble in the upcoming season of Bobby's Triple Threat — and PEOPLE has an exclusive look at the series ahead of its premiere on Aug.

How did Bobby Flay lose weight? ›

“But I'm not going to eat fast food.” Beyond that, Flay says four basic changes in his diet have fueled his weight loss: “When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.”

What makes Bobby Flay so good? ›

Within the culinary world, Flay is well-known for his dynamic dishes that emphasize grilled everything, especially meats grilled with glazes, relishes and spicy sauces, all distinctly infused with the flavors and heat of the Southwest.

Who Beat Bobby Flay twice? ›

Has anyone else noticed Viet said on both Wildcard Kitchen and 24 in 24 that he's the only chef to Beat Bobby Flay twice? That's not true because ICAG has beat Bobby twice.

Which iron chef has lost the most? ›

Iron Chef America
Iron ChefSeasonsLoss
Marc Forgione9 -7
Jose Garces8 -7
Alex Guarnaschelli11 -3
Masaharu MorimotoBOM, 1 -17
6 more rows

How many Michelin stars does Bobby Flay have? ›

Bobby Flay does not currently have any Michelin Stars. His second Mesa Grill restaurant, in Las Vegas, was awarded one star in 2008, but unfortunately did not retain it in the 2009 Michelin Guide. Worse still, Michelin stopped publishing their Las Vegas edition after 2009 so Flay was unable to win it back.

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