Bobby Flay: "Chapter One"

This stunning cookbook collects 100 of the most timeless and seminal recipes from the first leg of Bobby Flay’s monumental career in one place, for the first time ever.

At the age of sixteen, Bobby Flay left high school and the idea of traditional education behind to pursue a life in professional restaurant kitchens. Through his groundbreaking restaurants, cookbooks, and numerous television shows, Flay has built a body of work that is one of the most influential in American culinary history. His stamp can be felt in restaurants across the country, as well as at the dinner table in many families’ homes.
Bobby Flay: Chapter One captures one hundred of Flay’s most important food moments, updated for today’s modern home cook and accompanied by breathtaking photography from Johnny Miller. Although the culinary art on every page is striking, it’s the stories of his restaurants, exhilarating appearances on TV, and creative process for each dish that will capture readers’ attention and imaginations.
With Bobby Flay: Chapter One, you can fill your own kitchen with the aromas of King Crab Gumbo with Crab Rice and Crispy Okra or his signature Shrimp and Roasted Garlic Tamale. Add Black Rice Paella with Shellfish and Scallion Relish to your Sunday dinner table, or tuck into Spanish-style Steak Frites with Cabrales Blue Cheese, Smoked Paprika Fries, and Rioja Red Wine Sauce.
Read the essays, absorb the photography, and most important, cook tantalizing dishes from this book. Bobby Flay has put decades of his daily work into these pages. The best part is: he’s just getting started.

About the Author:

Bobby Flay is the chef-owner of three Mesa Grill restaurants (New York City, Caesar’ s Palace Las Vegas, and the Bahamas), Bar Americain, Bobby Flay Steak, and Bobby’ s Burger Palace. He is the host of numerous popular cooking shows on Food Network, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series, Throwdown with Bobby Flay, and Grill It! with Bobby Flay. A New York Times bestselling cookbook author, he is also the food correspondent for The Early Show on CBS.

Program Information:

• Doors will open to registered attendees at 6 pm.
• Seating for registered attendees in Central Hall is first come, first served.
• All registered in-person attendees will receive a free copy of the book.
• There will not be a book signing following the program.
• Free parking vouchers are available to program attendees who park at the Franklin Street Garage (15 W. Franklin Street). Ask Pratt event staff for your parking voucher prior to or after the program.

Host or Publisher Enoch Pratt Free Library