Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend

by Bobby Flay, Stephanie Banyas, Sally Jackson

Overview

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.

Product Details

ISBN-13:	9780385345897
Publisher:	Potter/Ten Speed/Harmony/Rodale
Publication date:	09/29/2015
Pages:	256
Sales rank:	47,536
Product dimensions:	8.27(w) x 9.27(h) x 0.94(d)

About the Author

BOBBY FLAY, a New York Times bestselling author, is the chef-owner of five fine-dining restaurants—including Mesa Grill, Bar Americain, Gato, and Bobby Flay’s Steak—and an expanding roster of Bobby’s Burger Palaces. He is the host of numerous popular cooking shows on Food Network—from the Emmy-winning Bobby Flay’s Barbecue Addiction to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star—as well as Brunch @ Bobby’s on Cooking Channel.
 
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, NY.
 
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.

Editorial Reviews

06/15/2015
In his 13th cookbook, Flay makes a compelling case for brunch at home: “The drinks won’t be watered down, the food will be amazing... and you can keep the party going as long as you like.” Flay provides an incredible 140-recipe blueprint, but readers must put in the time and no small amount of effort to pull them off. To set the mood, the opening chapter plies readers with drinks: blackberry-bourbon iced tea, and blood orange Campari mimosas make for brunching al fresco heaven. A section on spreads and syrups segues into a truly indulgent assortment of pancakes, waffles, and French toast, along with dessert-inspired concoctions: carrot cake pancakes with maple-cream cheese drizzle, gingerbread pumpkin waffles with buttermilk-bourbon caramel sauce. On the savory end of the spectrum, Flay shows his love for cross-cultural cooking (as well as a penchant for jalapeño), with dishes such as mole-rubbed steak and eggs with chocolate stout beurre blanc, and Calabrian scrambled eggs with jalapeño pesto bruschetta. He rounds out the collection with a substantial selection of side dishes, some of which could easily stand on their own: cast-iron home fries with toasted green chiles and creamy garlic dressing, chorizo-potato cakes with black beans and salsa verde. These bold, flavorful moves from Flay’s breakfast playbook will leave readers salivating. (Sept.)

Publishers Weekly

"These bold, flavorful moves from Flay’s breakfast playbook will leave readers salivating."
—Publishers Weekly 

From the Publisher