Rating: 
Summary: Can a cookbook make you seasick?
Review: I can't tell you of one recipe I remember from the book. The totally obnoxious layout and design completely kept me out of the book. I do remember all the photos of Bobby Flay, however--they were everywhere! There are much better barbecue books out there that are more worth your money. Keep looking.
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Summary: Everything in this book is delectable - outstanding!
Review: I do a little off-site catering - this year I was hired to do some regular entertaining by a riverside on a grill. I casually selected this book as a guide - - - I cannot believe what a great twist of fate! There are no bad choices - no inferior selections here! The ingredients are top notch - the instructions simple - the result - nothing short of unbelievable. I never saw this man on television but I don't care: this is a very, very great book. Summer has now become as wonderful a feasting season as the fall and winter!
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Summary: Bobby Flay's Cookbooks
Review: I have Bobby Flay's first two cookbooks, Bold American Food & From My Kitchen to Your Table! I also Watch Bobby Flay on The Food Network!
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Summary: Flay is a Great Cook and a Funny Guy
Review: I have had great fun with these recipes. I write this mainly because I noticed that all of the negative reviews were not about the food, per se. They are all about whether the graphics/layout is too much for people's sensibilities and they are about how Bobby Flay is conceited.
I just don't see it. Bobby Flay is a macho American guy, but nowhere in the league with Tiger Woods or the gentlemen of football and baseball and basketball. Michael Jordan is conceited too, but I guess he's considered cute. In any case, I feel that is a subjective evaluation and to judge the man's art (cooking) by your own insecurities or fears is kind of unfair.
But, hey, what do I know? The food is usually good. He does write his recipes for small parties. I thought that was a conscius decision. You can take them up or down volume-wise. It is not that important to hit the exact measurements in alot of this kind of cooking. It's the idea of technique and the mixing of different taste streams that makes this kind of cuisine what it is. And get that ancho chili powder. It's all over the place these days and it is certainly worth it.
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Summary: Can't wait to get grilling
Review: I just purchased a Weber gas grill and wanted to get a book that would give me some cool ideas for cooking out. These recipes are some of the best grilling & chilling possible. I was really looking for sauces and relishes to go with the main course. Great selections! The book covers all bases. Buy it!!
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Summary: Good food but very annoying book
Review: I like his show, he makes some real good food. So why did I find this book annoying? It's not a real good cookbook in my opinion. First off, EVERY recipe has a yield for 8 persons. How many times do you cook a great meal for 8? I never do. And some of the ingredients are 1/4 cup, tablespoon, etc... which ends up 1/16 if you divide by 4. Plus some of the ingredients are not normal, which I really hate. I was looking for a grilling cookbook where I can use ingredients I already have on hand. No menu suggestions either. And one last annoying thing: He uses this ancho chili powder in which is mentions the store you can get it from on every damn page. Sorry Bobby, this book is not good.
Rating: 
Summary: Good Content but Bland Visuals and Presentation
Review: I love beautiful cookbooks printed on quality paper with artfully presented and photographed foods, no matter how simple. This isn't one of them. Although there are a few color photos in the center of the book the rest of the pictures are in black and white and many of them are of Bobby Flay in numerous poses and his name in large print on the side of every page. The content is straight forward with easy to follow instructions. Bobby Flay is a wonderful, creative chef but the visual presentation of his cookbook does not match his talents.
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Summary: Another Successful Book By Bobbie Flay
Review: I love Bobbie's Flay's recipes as I appreciate foods with strong, vibrant flavors. Although I like his first book, Bold American Flavors better, this book is one any fan of his cooking would enjoy. As the Italian Food Host @ BellaOnline, I spend a lot of time in the kitchen and truly appreciate good food, whether it be international or American. Most of the recipes in this book that I have tried, I have enjoyed, although since almost every recipe prepares enough for 8 servings, I had to divide the recipes in half. I thoroughly enjoyed the Jerked Chicken with Mango-Cilantro Relish and Barbequed Red Onions, but felt the Barbequed Chicken Quesadillas with Grilled Tomato Salsa to be too much work for the final product. My recommendation would be that if you are already a fan of Bobbie Flays, buy this book because you will probably enjoy it. If you have never tried one of his recipes before, buy his first book Bold American Food instead.
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Summary: Grillin' is the way to go
Review: I recently cooked a dinner party using a couple different recipes from this book---the guests told me that this was one of their best meals ever. The flatbread with caramelized onions, mushrooms and blue cheese was outstanding and fairly easy to make. Because we were in a warm climate, we felt that letting the dough rise in a sunny spot really helped the dough in the long run. The two other recipes in this book looked just as good. We also attempted a new cooking technique for us . . .cooking fish in corn husks. I would suggest seasoning the fish before wrapping them up, but serving with a good butter sauce (like the jalapeno line butter) was the key to this dish. Be generous on the pepper since you puree them in the end. I'm looking forward to grilling other dishes from this book.
Rating:
Summary: Grillin' is the way to go
Review: I recently cooked a dinner party using a couple different recipes from this book---the guests told me that this was one of their best meals ever. The flatbread with caramelized onions, mushrooms and blue cheese was outstanding and fairly easy to make. Because we were in a warm climate, we felt that letting the dough rise in a sunny spot really helped the dough in the long run. The two other recipes in this book looked just as good. We also attempted a new cooking technique for us . . .cooking fish in corn husks. I would suggest seasoning the fish before wrapping them up, but serving with a good butter sauce (like the jalapeno line butter) was the key to this dish. Be generous on the pepper since you puree them in the end. I'm looking forward to grilling other dishes from this book.
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