{"product_id":"bobby-flays-throwdown-isbn-9780307719164","title":"Bobby Flay's Throwdown!","description":"Are \u003ci\u003eyou\u003c\/i\u003e ready? \u003cbr\u003e \u003cbr\u003eEvery week on \u003ci\u003eThrowdown!,\u003c\/i\u003e celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish—buffalo wings, chicken cacciatore, or sticky buns, for example—even though he may never have cooked these things before. The results are always entertaining—and delicious. In his first-ever cookbook collaboration with Food Network, Bobby shares the recipes and fun from his popular show. \u003cbr\u003e \u003cbr\u003eFor each episode, both Bobby’s recipe and his challenger’s are included, comprising a cross-country tour of regional specialties and good-hearted competitive spirit. Travel to San Antonio for puffy tacos, Philadelphia for cheesesteaks, Harlem for fried chicken and waffles, and Charleston for coconut cake. Try both dishes to pick your favorite, or challenge friends and family to a battle of your own. Either way, you’ll find tons of fantastic flavors in this best-of-the-best book from the first seven seasons of \u003ci\u003eThrowdown!\u003c\/i\u003e. \u003cbr\u003e \u003cbr\u003eThe ultimate companion cookbook to one of America’s favorite food shows, \u003ci\u003eBobby Flay’s Throwdown!\u003c\/i\u003e lets home cooks and fans in on the action, featuring favorite \u003ci\u003eThrowdown!\u003c\/i\u003e moments and behind-the-scenes peeks alongside beautiful, all-new color food photography created just for this book. So if Bobby Flay ever strolls into your backyard asking “Are you ready for a Throwdown?” you definitely will be!\u003cbr\u003eBOBBY FLAY is the chef-owner of three Mesa Grill restaurants, two Bar Americains, Bobby Flay Steak, and five Bobby’s Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning \u003ci\u003eBoy Meets Grill \u003c\/i\u003eand\u003ci\u003e Grill It! with Bobby Flay \u003c\/i\u003eto the\u003ci\u003e Iron Chef America\u003c\/i\u003e series and \u003ci\u003eThrowdown! with Bobby Flay\u003c\/i\u003e. A \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author, he is also the food correspondent for CBS’s \u003ci\u003eEarly Show\u003c\/i\u003e and a contributing editor at \u003ci\u003eParade\u003c\/i\u003e magazine. This is his tenth book. His website is www.bobbyflay.com. \u003cbr\u003e \u003cbr\u003eSTEPHANIE BANYAS has been Bobby Flay’s business assistant since 1996. She is the co-author of \u003ci\u003eBobby Flay’s Burgers, Fries \u0026amp; Shakes; Bobby Flay’s Grill It!; Bobby Flay’s Mesa Grill Cookbook; \u003c\/i\u003eand\u003ci\u003e Bobby Flay’s Grilling for Life.\u003c\/i\u003e She lives in New York City with her beloved cat, Emily Rose.\u003cbr\u003e \u003cbr\u003eMIRIAM GARRON has been the sous chef of Food Network since 2003. Prior to working in television, she edited three cookbooks in the MinuteMeals series. She lives with her family in Brooklyn, New York, the center of the universe.\u003cb\u003eBobby Flay’s Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eMakes 1 (10-inch) pie\u003cbr\u003e \u003cbr\u003e\u003cb\u003eCinnamon Crunch\u003c\/b\u003e\u003cbr\u003e1\/2 cup all-purpose flour\u003cbr\u003e1\/2 cup quick-cooking rolled oats\u003cbr\u003e1\/2 cup light muscovado sugar\u003cbr\u003e1 teaspoon ground cinnamon\u003cbr\u003e7 tablespoons unsalted butter, cut into small cubes, cold\u003cbr\u003e \u003cbr\u003e\u003cb\u003eCrust\u003c\/b\u003e\u003cbr\u003e2 cups graham cracker crumbs\u003cbr\u003e8 tablespoons (1 stick) unsalted butter, melted\u003cbr\u003e1⁄8 teaspoon ground cinnamon\u003cbr\u003e1 large egg, lightly beaten\u003cbr\u003e \u003cbr\u003e\u003cb\u003eFilling\u003c\/b\u003e\u003cbr\u003e3 large eggs\u003cbr\u003e3 large egg yolks\u003cbr\u003e3\/4 cup dark muscovado sugar\u003cbr\u003e1\/4 cup granulated sugar\u003cbr\u003e2 tablespoons molasses\u003cbr\u003e11\/2 cups canned pumpkin puree\u003cbr\u003e11\/4 teaspoons ground cinnamon, plus more for the top\u003cbr\u003e1 teaspoon ground ginger\u003cbr\u003e1\/2 teaspoon ground nutmeg\u003cbr\u003e1\/4 teaspoon ground cloves\u003cbr\u003e1\/2 teaspoon fine salt\u003cbr\u003e1 cup heavy cream\u003cbr\u003e1\/2 cup whole milk\u003cbr\u003e1\/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract\u003cbr\u003e3 tablespoons unsalted butter, melted\u003cbr\u003eBourbon-Maple Whipped Cream (recipe follows), for serving\u003cbr\u003e \u003cbr\u003e1. To make the cinnamon crunch, preheat the oven to 350ºF.\u003cbr\u003e \u003cbr\u003e2. Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.\u003cbr\u003e \u003cbr\u003e3. To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.\u003cbr\u003e \u003cbr\u003e4. Reduce the oven temperature to 300ºF.\u003cbr\u003e \u003cbr\u003e5. To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.\u003cbr\u003e \u003cbr\u003e6. Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours. \u003cbr\u003e \u003cbr\u003e7. Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003cb\u003eBourbon-Maple Whipped Cream\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e1¼ cups heavy cream, very cold\u003cbr\u003e½ vanilla bean, split lengthwise, seeds scraped out and reserved\u003cbr\u003e2 tablespoons Grade B maple syrup\u003cbr\u003e1 to 2 tablespoons bourbon, to taste\u003cbr\u003e \u003cbr\u003eCombine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46302719344869,"sku":"NP9780307719164","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307719164.jpg?v=1767722896","url":"https:\/\/k12savings.com\/products\/bobby-flays-throwdown-isbn-9780307719164","provider":"K12savings","version":"1.0","type":"link"}