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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Hardcover – 7 Dec 2007

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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen + Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors
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Product details

  • Hardcover: 278 pages
  • Publisher: Clarkson Potter (7 Dec 2007)
  • Language: English
  • ISBN-10: 0307351416
  • ISBN-13: 978-0307351418
  • Product Dimensions: 21.2 x 2.4 x 26.1 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 766,255 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

By scotty on 22 July 2014
Format: Hardcover Verified Purchase
very happy
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0 of 3 people found the following review helpful By james berry on 21 Aug 2010
Format: Hardcover
If you are interested in modern american food this book is a must.too bad about the american measures though.
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Most Helpful Customer Reviews on (beta) 88 reviews
95 of 97 people found the following review helpful
Fantastic Cookbook--A Must-Own for Any Foodlover!!! 25 Dec 2007
By James Wright - Published on
Format: Hardcover
Being a Bobby Flay fan (I've had great experiences at all of his NYC restaurants and love Iron Chef/Boy Meets Grill), I knew I wanted this cookbook the minute it came out. But the moment I flipped through the pages, my expectations were totally exceeded--beautiful, full-page color photos incite you with every recipe (prompting a determined "I want to make that!), and tons of useful southwestern-cooking tips/tricks are spread throughout, including a chile pepper guide and tons of sauce/relish preparations. It seems like almost every recipe in here is either a dish at Mesa Grill or something Flay has created for Iron Chef America, and once you're finished making any recipe, this becomes obvious just because it's all so delicious! I've made probably around 20 of the recipes in this cookbook, and each time the result was simple; completely cleaned plates all around the table.

This includes Thanksgiving, where I made an all-Flay meal for about 15 people, complete with his maple and ancho-glazed roast turkey with a roasted garlic/cilantro gravy and a mango cranberry relish, sweet potato gratin, green onion smashed potatoes, and the gorgonzola, apple and toasted walnut salad with a spicy orange vinaigrette. All was a huge hit.

Whether or not you're a Bobby Flay "fan," perse, I would do yourself a favor and pick up this cookbook--you will learn tons about American cooking, Mexican cooking, and the orchestration of flavors (Flay's signature seems to be the balance of sweet and spicy--you will first taste the sweet elements, then your tongue will dance with heat). Not to mention all the great sauces, glazes, rubs and reductions that are dabbled throughout--there is even a fantastic margarita section, giving you everything from the "classic," to a pink cactus-pear version, to my favorite, a pineapple-chile margarita. Good Stuff!!!!!!
25 of 25 people found the following review helpful
Some of the Mesa Grill at home 28 Dec 2007
By J. Mckeown - Published on
Format: Hardcover
Having been a customer at the Mesa Grill, I was anxious to read the book and see if I could do some of the food at home. Each recipe has a small note written by the author giving some background or suggestion about it. Each of the dishes have detailed and easy to follow instructions so anyone can prepare them and have it come out like they should. The only problem someone might have is if they do not have access to some ingredients in their local area, but a creative cook can subsititute. A VERY GOOD BOOK, WELL WRITTEN.
26 of 29 people found the following review helpful
Great flavors with restaurant quality results 28 Mar 2008
By Patrick P. Davis - Published on
Format: Hardcover
This is one of my new favorites. The results have been extremely good. Some recipes are relatively fast to make while the super tasty duck taco recipe involves making 3 different sauces. However, once some of the sauces are made, they can be frozen and used in other recipes shortening the cooking time. Some of the green sauces work really well on salads. The ingredients are authentic and readily available in my home town of Houston. The use of blue cornmeal in pancakes give a great text and flavor boost along with visual appeal. The green pea soup green chile soup is excellent, but it appears that the mint-cumin crema calls for way too much cumin, especially compared to other version of the cumin crema in the book. Although some recipes take some effort, the results are worth and will impress your dinner guests. I'm working my way through the various recipes.
10 of 10 people found the following review helpful
Flavorful, bold and delicious 26 Jan 2009
By Chicago Book Addict - Published on
Format: Hardcover
I am a huge Food Network fan so it is no surprise I picked up this book. However, whenever celebrity chefs are concerned there is a reasonable question: does their food live up to their image? In the case of Bobby Flay's Mesa Grill Cookbook it most certainly does. The book is filled with craveable recipes with a Southwestern flare. They vary in the amount of time and skill they require from recipes that could be easily tackled by a beginning cook to others that are better for a long weekend in the kitchen. Although some do require multiple sauces and components as other reviewers have mentioned you can often speed up dinner time by making components ahead of time and freezing leftovers for future meals.

The true test for me with a cookbook though is if I ever bother to cook from it and whether the results are worth the effort. This cookbook wins on both accounts. It is enjoyable to look through for meal planning and because of my past successes I feel confident that everything I make will be a success. So far I have made the BBQ Duck Filled Blue Corn Pancakes with Habanero Sauce, the Spicy Hummus and Zucchini Quesadillas with White Bean-Poblano Relish, Ancho-and-Honey-Glazed Salmon with Black Bean Sauce and Jalapeño Crema, and the Caramelized Apple salad with Blue Cheese, Black Walnuts, and Spicy Orange Vinaigrette. All of them have been restaurant quality meals and have earned rave reviews. The instructions are also clearly written so I've had no troubles following along and getting the results I want. Better still there are still TONS of recipes I cannot wait to try like Cornish Game Hens with Wild Rice-Goat Cheese Stuffing and Brussel Sprouts with Pomegranate and Walnuts.

The bottom line is that this is a well-written and beautifully photographed cookbook with reliable recipes that live up to the hype. It is a great purchase for anyone who likes food with a Southwestern influence and who wants to cook quality meals at home.
11 of 11 people found the following review helpful
If only Bobby came with the book 14 Jan 2008
By Valerie Usowski - Published on
Format: Hardcover
The cookbook has vivid pictures, a great layout, and uncluttered recipes. The beginning section about tequila and cocktails is interesting as well as the snip-its about the restaurant. Some recipes should be avoided for older clientele due to the types and amount of spices/herbs used as they are extremely difficult to digest. It is not an everyday book but if you want to spice up a weekend then it is worth it.
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