Starred review from March 2, 2009
In an effort to prove that he's a regular ole gourmand like the rest of us, Flay (Iron Chef, restaurateur and prolific cookbook author) makes a simple and wholly effective statement, “A cheeseburger with fries and a shake. Done right, it doesn't get much better than that.” Toward that end, here are tips on the best meat, potato and ice cream to employ, and instruction on the preferred ways to grill, deep-fry and blend. Full-page, full-color photos make options like the Greek burger (with feta cheese and Greek yogurt) and the garlic butter burger even more seductive than their toppings do already. There are fries of every thickness and even onion rings get their due. Both beer-battered and buttermilk are explored. Of course, Flay wouldn't be Flay without a chapter on condiments and seasonings so chipotle ketchup, red chili mustard and 14 others are at hand. Another reason why this collection is so satisfying: put the word milkshake in the name of any recipe and there is no turning away. Blackberry cheesecake milkshake is a must-have before even knowing that cream cheese and lemon zest are involved. The peanut butter-banana-marshmallow milkshake is puffed with Marshmallow Fluff, while the peach Bellini milkshake uses a blend of whole milk and peaches instead of ice cream, and is set afizz with Champagne.
March 15, 2009
Celebrity chef Flay has numerous restaurants in New York City and Las Vegas. His most recent venture is Bobby's Burger Palace on Long Island (the first in a planned chain), and his ninth cookbook presents recipes for the many variations of his favorite meal, from a Santa Fe Burger to Bistro French Fries to Double Chocolate Milkshake. Sure to be popular.
Copyright 2009 Library Journal, LLC Used with permission.
May 1, 2009
Ubiquitous on TVs food shows, Manhattan restaurateur Flay has added to his empire a chain of suburban diners featuring that uniquely American trio of burgers, fries, and shakes. Flay presents a cookbook based on this minichains bill of fare. In addition to the expected standards, Flay offers a spicy Oaxacan burger with simplified red mole sauce; a trattoria burger with mozzarella, tomato, and basil; and a Greek burger crowned with feta cheese, olives, and yogurt sauce. For the beef-averse crowd, there are salmon and tuna burgers and a remarkable Cobb salad turkey burger. Those lacking the hardware for proper deep-frying can make Flays oven-baked potato wedges. Flay also offers some useful hints for frying crunchy onion rings at home. Shakes come in many flavors, from simple chocolate and strawberry to elaborate toasted almond and even lemon-meringue-pie milkshakes.(Reprinted with permission of Booklist, copyright 2009, American Library Association.)