Bobby Flay has left a significant mark on American cuisine with his innovative restaurants, cookbooks, and TV shows. This remarkable cookbook compiles the most notable recipes from his career into one collection for the first time.

Feature Wines

Willamette Valley Vineyards ‘Founders Reserve’ Chardonnay Willamette Valley, Oregon 17gl/66 btl

Bistue Cellars ‘Yountville Cabernet’ Cabernet Sauvignon Napa Valley, California 17gl/66 btl

Charred Carrots + page 270 roasted beets, parsnip chips, pomegranate dressing, harissa yogurt, herbs 14

Blue Corn Pancake page 146 barbecue duck, shiitake mushrooms, habanero chile sauce, cilantro 17

Goat Cheese Queso Fundido page 250 roasted green chile sauce, blue corn tortilla chips 17

Roasted Octopus + page 120 tangerine sauce, bacon, oregano 21

Pozole Verde + page 54 shrimp & jumbo lump crab, hominy, cilantro 19

Spicy Lobster Spaghetti page 90 Sicilian olive relish, anchovy breadcrumbs 39

Wild King Salmon* + page 139 pinot noir vinaigrette, cracked wheat salad, hazelnuts 44

Philadelphia-Style Strip Steak* + page 224 spice-rubbed, provolone cheese sauce, sauteed mushrooms & shallots 54

Peach & Blackberry Crostata page 297 buttermilk pie dough, whipped crème fraiche with toasted fennel 10