Riassunto:
Presents an all-new guide to grilling that features more than 150 simple but delicious recipes, organized by ingredients, for a wide variety of meat, poultry, seafood, vegetable, fruit, and dessert dishes, ranging from Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce to Beer-Marinated Skirt Steak with Pickled Red Onions and Grilled Tortillas. 125,000 first printing.
L'autore:
Bobby Flay, New York Times bestselling author, is the chef-owner of the fine-dining restaurants Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak and numerous Bobby’s Burger Palaces. He is the host of many popular cooking shows on Food Network—from the Emmy-winning Bobby Flay’s Barbecue Addiction to Iron Chef America, Beat Bobby Flay, and Food Network Star—as well as Brunch @ Bobby’s on Cooking Channel and the online series Bobby Flay Fit. His website is www.bobbyflay.com.
Stephanie Banyas has been Bobby Flay’s business assistant since 1997. She is a graduate of the French Culinary Institute and lives in New York City.
Sally Jackson began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.
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