Rating: 
Summary: Midwest Cook found ingredients to spicy
Review: I guess I didn't think bold would be hot and spicy in every recipe, I cook a lot and love fresh vegies and grilling recipes, I have a vast variety of ingredients in my cabinets but could not conjure up enough for even one of these in this book. Too much work, really a disappointing selection. I will stick to Martha Stewart and Susan Branch, more my style.
Rating: 
Summary: Not as strong as his first book, but still a good buy
Review: Not as unbelievably reliable and outstanding as "Bold American Food," this is still a good cookbook with great flavor combinations. I have several complaints, though. I've found some typos in the text; several recipes are disappointingly similar (ex: roasted pepper relish and grilled pepper and black olive relish have virtually the same ingredients--can't complain too much, though, since I love this recipe); and lastly, my book started to come apart at the spine within a week. Despite these objections, there are more than a few recipes in here that I find simple to make and delicious to eat and which have made it into my everyday repertoire.
Rating: 
Summary: WOW -- Another Treasure Chest
Review: Once again, Bobby Flay has produced another great book capturing his unique recipes. Utilizing ingredients that can be found at any major grocer, dishes are created with a pallette pleasing result. This book is a must if you enjoy Bobby Flay's cooking. I highly recommend this for those that can handle going where no other tongue has gone before!
Rating:
Summary: WOW -- Another Treasure Chest
Review: Once again, Bobby Flay has produced another great book capturing his unique recipes. Utilizing ingredients that can be found at any major grocer, dishes are created with a pallette pleasing result. This book is a must if you enjoy Bobby Flay's cooking. I highly recommend this for those that can handle going where no other tongue has gone before!
Rating:
Summary: Fun and Frustrating
Review: The recipes in this book can be quite exciting but really some experience in the kitchen is needed along with great patience. The typeset of the book makes it difficult to read and the quantities are not consistant. Sometimes you have too much stuff other times too little and you have to add ingredients. This is the same with his previous book. It seems as though better testing of the recipes and better proofing is badly needed. That being said the book is full of exciting things to serve and as is his style the flavors are well pronounced. If you can get hold of the chili powders needed this book is a lot of fun. As in the previous book many of the terrific relishes and sauces can be served on other dishes. Scores 7 out of 10 because the recipes are worth it.
Rating:
Summary: This is a good cookbook!
Review: The Recipes in this cookbook are good!I have Bobby Flay's first Cookbook! I also watch him on The Food Network!
Rating: 
Summary: Great food for easy entertaining
Review: There's no doubt about it: Bobby Flay makes great food. I've had a chance to look over the reader reviews, and while I can't really disagree with them, I can say that if you know what you are doing in your kitchen you can make some really great meals from this book. Especially when you follow Bobby's preparation and serving suggestions. You can put all the food out at the same time and enjoy dinner with your guests. And the rice dishes are true standouts.
Rating: 
Summary: Plan to make time for these receipes
Review: There's no doubt that a meal at Bolo, Flay's Manhattan restaurant from which these recipes were taken, is a delight. What fun to find the recipes all written up so we can recreate our favorites at home. But like his previous book, this is a frustrating volume to work with and one I wouldn't recommend to anyone who isn't really experienced. I have made more than one thoroughly fabulous meal from the book, but I went to culinary school! For the everyday good cook, the instructions range from sloppy to just plain terrible. The Roast Pork Tenderloin with Charred Yellow Pepper Sauce is great IF you halve the ancho chile paste recipe (otherwise you'll have enough for 4 recipes) AND you know enough to increase the liquid so it will actually stick to the tenderloin! If you don't halve the recipe for the olive stuffing, you're going to have an awful lot leftover -- and, no, it wouldn't add to the meal to "serve any leftover on the side." The Romesco Sauce for the Grilled Zucchini is fabulous, but why aren't we told to cut up or seed the plum tomatoes before cooking them? With these caveats, if you're a Flay fan and adventurous and confident in the kitchen, you can create some wonderful meals by mixing and matching his creative and delicious creations.
Rating:
Summary: Plan to make time for these receipes
Review: This book was touted by Bobby as being focused on ingredients that you would find around the house and easy receipes that don't require much time to make. While that's not exactly the case (many receipes call for ethnic type spices) you can probably make due with subsitutes that you have on hand. What you'll really need to make sure of is that you have plenty of extra time. Most of the receipes are very extravagant (although relatively easy to make) and require that you either spend a lot of time make the dish that day or plan several days in advance to make the sauces that go with his dishes. All in all, I'd say a decent cook book. Not one for every day but one that will allow you to make some meals that you will be able to impress friends with.
Rating:
Summary: BADLY WRITTEN......
Review: While I was strolling through a book store recently I can across Bobby Flay's book. I had eaten at BOLO a few days prior and thought the food was pretty good so I said "What the a Heck", I went ahead and bought it. Even though the recipies are good, the way it was written is almost as bad as his speech and personallity is on the food network! I found it very hard to follow some of his recipies and bad luck for you if you dont live near an area where you can find some of the ethnic spices and ingrediences he uses that the recipies call for. Overall, recipies are ok but needs to be written better.
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