Bold flavors. Easy-ish, clearly written recipes. Fun food ideas. That’s what I found in Bobby at Home by Bobby Flay. Read on to learn more (and maybe win a copy!).
When someone from the publishing company Clarkson Potter recently reached out to me about Bobby at Home, the latest cookbook by Bobby Flay, I was happy to get my hands on a copy to tell you about it — and give one away.
(I was also hoping for an interview, but that wasn’t in the cards, sadly. Apparently, Mr. Flay is just too busy.)
Bobby at Home: Fearless Flavors from My Kitchen is the latest cookbook by celebrity chef Bobby Flay. Published by Clarkson Potter in September, it’s a collection of recipes for every meal of the day.
Reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC
It adventuresome features recipes like Classic Spanish Tortilla with Roasted Jalapeno Pesto, Tomato Bread with Serrano Ham and Parsley Pesto and Brussels Sprout Nachos with Pickled Chiles.
But it’s more than just adventuresome recipes. There are ones for Flay’s unique take on comfort food too. End-of-Summer Tomato Soup, for example, features fried tortillas and avocado, giving it a distinctly Southwestern take.
This is a cookbook to cook from — something that my family is keen to do. Bobby Flay has been a favorite among family members for more than a decade.
(You can imagine their excitement when I met him a number of years back.)
For my family, cookbooks like this are all about the recipes. But I am someone who likes to read a cookbook. While this one doesn’t provide a memoir-ish story (something I really love), it does give us a tiny window into Flay’s life via recipe headnotes and pictures that include him cooking, selecting ingredients, wearing glasses and looking wistfully off into the distance as he digs into a bowl of rice pudding. There’s also a couple glimpses of his cats.
I cooked from the book — Roasted Sweet Potatoes with Spiced Tahini Honey. The instructions were clear and easy to follow. It cooked up quickly — and in the time prescribed by the book. And the flavor was good.
The sweet potatoes, in particular, were delightful cut this way and roasted. The tahini sauce — which was more tahini than honey — was a bit rich for me — though the flavors were an interesting mix.
Overall, I like this book and I am excited to try more dishes from it soon. I can see why NPR named this book one of the best cookbooks of 2019 and The New York Times gave it a positive review.
If you’re here for the bold, and often spicy, flavors of Flay’s cooking then this is a great book to add to the cookbook shelf.
This giveaway has ended. Congratulations to commenter #1: Angel! She won this trio of Bobby Flay books, courtesy of Clarkson Potter.