Description
Product Description
At long last, Bobby Flay shares his simplest, most sought-after brunch recipes—while still delivering his signature intense flavors.
Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the week. In Brunch at Bobby’s, he includes 140 recipes starting with the lip-smacking cocktails, both spiked and virgin, that we have come to expect from him, along with hot and iced coffees and teas. He then works his way through eggs; pancakes, waffles, and French toast (including flavored syrups and spreads); pastries (a first) and breads; salads, sandwiches, and side dishes. Pull up a seat and enjoy a Sangria Sunrise, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle, Sautéed Bitter Green Omelets, and Wild Mushroom-Yukon Gold Hash. You'll want to keep coming back for a taste of how Bobby does brunch.
Review
"These bold, flavorful moves from Flay’s breakfast playbook will leave readers salivating."
—Publishers Weekly
About the Author
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.
STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1996. She is the coauthor of Bobby Flay’s Barbecue Addiction, Bobby Flay’s Throwdown!, Bobby Flay’s Burgers, Shakes & Fries, Bobby Flay’s Grill It!, Bobby Flay’s Mesa Grill Cookbook and Bobby Flay’s Grilling for Life. Stephanie and her cat, Fred, divide their time between New York City and Woodstock, New York.
SALLY JACKSON lives in New York City with her husband, their children, and one especially well-fed poodle. This is her seventh cookbook with Bobby Flay and Stephanie Banyas.
Excerpt. © Reprinted by permission. All rights reserved.
Introduction
Brunch is my favorite meal of the week. I absolutely love it—and apparently I’m not alone. As I’ve traveled around America listening to all the enthusiastic eaters in this country, Brunch is the book you’ve asked me to write.
In New York, where I believe brunch was invented (I could be wrong, but it feels that way since I’ve lived here my whole life), restaurants are filled on the weekends with people drinking mimosas made with cheap sparkling wine and eating some version of eggs Benedict with overcooked poached eggs and neon-colored sauce from a box. They linger, reading the entire New York Times from cover to cover, as people hover over their tables, waiting for them to get up so that they can sit down and do the same exact thing.
People love brunch so much they are willing to endure the epic waits, the often so-so food and drinks, the hoverers. Now that I just don’t get. Why not just invite your friends over and make it at home? The drinks won’t be watered down, the food will be amazing, everyone will be comfortable, and you can keep the party going as long as you like.
You know I always kick things off with a cocktail—and brunch at my house is no exception. Often I set out a Bloody Mary Bar (page 32) so guests can customize their own, from the alcohol—gin or vodka—to the garnishes, which can go way beyond your typical celery. Or you can set out a pitcher of delicious, refreshing Blackberry-Bourbon Iced Tea (page 28). I also like to spice up the must-haves of coffee and tea by serving Spiked Iced Chicory Coffee (page 16) and Coconut Chai Tea Lattes (page 24). Fun drinks keep everyone entertained while I fry up a batch of light and airy Lemon Ricotta Fritters (page 169) with a sauce made from fresh raspberries. Everyone stands around my kitchen island, ready to pounce on the crisp yet fluffy fritters once they are out of the bubbling oil.
I am pretty detail oriented when it comes to
Features
- Clarkson Potter Publishers