Bobby Flay's from My Kitchen to Your Table: 125 Bold Recipes - Hardcover

Flay, Bobby; Schwartz, Joan

 
9780517707296: Bobby Flay's from My Kitchen to Your Table: 125 Bold Recipes
Hardcover
ISBN 10: 0517707292 ISBN 13: 9780517707296
Verlag: Vintage Books, 1998

Inhaltsangabe

The host of the Lifetime cable-TV network's The Main Ingredient and winner of the James Beard Foundation's Rising Star Chef of the Year Award presents a new approach to serving six to eight with 125 imaginative recipes. 50,000 first printing. Tour.

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Über die Autorin bzw. den Autor

Bobby Flay is host of Lifetime's The Main Ingredient with Bobby Flay and cohost of TVFN's Grillin' and Chillin', winner of the James Beard Foundation's Rising Star Chef of the Year Award, proprietor of the acclaimed New York City restaurants Mesa Grill, Mesa City, and Bolo, and author of Bobby Flay's Bold American Food.

Aus dem Klappentext

You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York city restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible to you.

"Why make a meal that you can't enjoy with everyone else?" asks Bobby. "Let me introduce you to food that is fun!" And fun it is. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course--instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven," "Cool Platters"), with easy-to-find ingredients and simple-to-follow instructions. Many of the dishes or their components can be made ahead of time.

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A Recipe from Bobby Flay's From My Kitchen to Your Table

Bolo's White Peach Sangria

Summer brings white peaches, which complement white wine.  Any time of year, peach nectar is a convenient substitute for the fresh fruit.

2 bottles dry white wine
3/4 cup brandy
1/2 cup Triple Sec
3/4 cup simple syrup, or more if needed (see instructions below)
3 or 4 white peaches, skinned and pureed (3/4 cup puree), or 3/4 cup peach nectar (available at supermarkets)
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thin
2 lemons, sliced into thin rounds
4 peaches, pitted and sliced thin

SIMPLE SYRUP: Combine equal parts of sugar and water in a saucepan.  Cook over low heat until clear, then boil for one minute.  Cool.

Combine all the ingredients in a large pitcher.  If using fresh peaches, taste for sweetness and add more syrup,  if needed.  Serve over ice.  

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Verlag
Vintage Books
Erscheinungsdatum
1998
Sprache
Englisch
ISBN 10 
0517707292
ISBN 13 
9780517707296
Einband
Gebundene Ausgabe
Anzahl der Seiten
253
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
QE GmbH & Co. KG
info@averdo.de

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