The Iron Chef returns to his grilling roots in this sequel to his bestselling book Boy Meets Grill. Boy Gets Grill is set in Queens, on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods. Thissquarely ins Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on. The question isn't “Can I grill this?” but “Is there a reason not to grill this?” Usually the answer is “Go ahead and try it!” Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty. The grill is no longer for weekends only. The recipes in Boy Gets Grill are the quickest and easyiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger. Boy Gets Grill is also full of great ideas for entertaining and enjoying the company of family and friends. In the “Big Parties” section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill. The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak. The irrepressible Flay teams with noted food writer Moskin in another of his cookbooks on the art of grilling. Flay personifies the urban griller. He uses top-quality ingredients from a vast array of ethnic cuisines to produce a panoply of flavors favored by contemporary palates. Guacamole gets a kick from the addition of grilled corn kernels. Quesadillas go over the top with a garnish of fresh thyme-scented salsa, three cheeses inside, and a dollop of ricotta on top. Grilled potatoes make a novel potato salad, especially when dressed with blue cheese. Cedar planks, so popular for grilling salmon, serve equally well for grilling lobster, which is then accompanied with roasted corn and chipotle pepper salsa. Flay's compulsion to tinker extends even to a classic sandwich, the BLT, and he adapts it for grilling by using green tomatoes and a bit of goat cheese. Flay's television shows and his fertile imagination for the pairing of smoky and sweet ingredients make this a sought-after title. Mark Knoblauch Copyright © American Library Association. All rights reserved Bobby Flay is one of the most beloved—and famous—chefs in America. He is the star of many Food Network shows including Beat Bobby Flay . He is the chef and owner of several restaurants and the author of several cookbooks. Visit him online at BobbyFlay.com. Preface One day I woke up and realized that I had become permanently attached to my grill. How could this be? I am a native New Yorker who still lives in the heart of Manhattan. I didn't grow up with a backyard grill. I have yet to see a grill fired up in the middle of Times Square or in front of the Empire State Building, so I couldn't have just picked up my love for outdoor cooking around town. Open-flame grilling, as well as propane tanks for gas grills, are pretty much illegal here in Manhattan. But, in fact, there's a lot of grilling that goes on in the city. Manhattanites have been secretly grilling for years. I have been to some fabulous parties on some of New York's most picturesque terraces, where the grill, as always, was the life of the party. But we guerrilla grillers don't talk about it a lot. Until now. Starting with trips to the Jersey Shore when I was a kid, I've always been attracted to the heat and excitement of the grill. When I was a young chef just starting out, I always wanted to work the grill station. When I got lucky enough to open my own restaurant in 1991, I called it Mesa Grill, and the word "grill" first started to get hooked up with my name. The connection of Flay and fire had begun. And then the Food Network called. I started with the Food Network back in 1996 on a pretty basic show called Grillin' & Chillin'. It was just two guys grilling (me and a friend named Jack McDavid); one city style, the other country style. A few years later, a new show, Hot off the Grill, let me cook for my fr