Stephanie Banyas (Banyas, Stephanie)

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More editions of Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors:

  • Bobby Flay's Barbecue Addiction
    by Bobby Flay, Stephanie Banyas , Sally Jackson
    ISBN 0307461394 (0-307-46139-4)
    Hardcover, Clarkson Potter

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    Book summary:

    The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke.

    Youve always known the best grilling recipes come from chef-restaurateur and Food Network star Bobby Flay. Now, just as on his Emmy award-winning show of the same name, Bobby turns his attention to true barbecue in Bobby Flays Barbecue Addiction. With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving.
    Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad.
    Youll also find tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear; how to light and tend a fire; how to tell when your steaks are done; as well as Bobbys top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, Bobby Flays Barbecue Addiction is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.

  • Bobby Flay's Burgers, Fries, and Shakes
    by Bobby Flay, Stephanie Banyas , Sally Jackson
    ISBN 0307460630 (0-307-46063-0)
    Hardcover, Clarkson Potter

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    Book Description
    After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is... a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling gurus affinity for bold flavors and signature twists on American favorites, its no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.

    Though he doesnt believe in messing with delicious certified Angus chuck (just salt and pepper on the patty--no meatloaf burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once youve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobbys personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.

    After youve mastered the burger, discover Bobbys secrets to cooking up the best French fries--whether theyre fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains--as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).

    With the opening of Bobbys Burger Palace in Lake Grove, New York, on Long Island--and with more locations to come--Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flays Burgers, Fries and Shakes will share that bliss and remind you just why the burger is such a beloved American original.

    From Bobby Flay's Burgers, Fries, and Shakes: Miami Burger

    A trip to Miami wouldnt be complete without stopping for an authentic Cuban sandwich, hot off the press and stuffed with roasted pork, smoked ham, garlicky mayonnaise, tangy mustard, dill pickles, and oozing Swiss cheese. Its almost enough to make you miss your flight home. Turning this Cuban specialty into an American one isnt hard to do: just replace the roasted pork with a good old hamburger. Pressing the assembled burger not only yields a crispy toasted bun, but also ensures that all of the elements meld into one cohesive, mouthwatering sandwich. (Serves 4)

    Ingredients

    • 1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)

    • Kosher salt and freshly ground black pepper

    • 1 1/2 tablespoons canola oil

    • 1/2 cup mayonnaise

    • 4 cloves roasted garlic, mashed

    • 4 hamburger buns, split

    • 1/4 cup Dijon mustard

    • 8 thin slices Swiss cheese

    • 4 thin slices smoked ham

    • 2 dill pickles, sliced into 1/4-inch-thick slices

    Directions

    1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. Remove the burgers to a plate.

    2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.

    3. Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.

    From Bobby Flay's Burgers, Fries, and Shakes: Sweet Potato Fries

    I happen to love sweet potatoes and think they are great fried. One thing that you have to keep in mind when making this recipe is that sweet potato fries will never, ever be as crispy as fries made with regular potatoes; blanching them in oil or extending the soaking time wont change that. Sweet potatoes are very high in sugar and this keeps them from getting crisp. Their sugar content also makes them darken faster than standard potatoes, so dont walk away from the pot when making them! I prefer my sweet potato fries with the skin on, but if thats not to your liking feel free to peel them. For an extra hit of flavor, try seasoning the hot fries with a few tablespoons of either the Barbecue Seasoning or the Mediterranean Seasoning. (Serves 4)

    Ingredients

    • 5 large sweet potatoes

    • 1 quart peanut oil

    • Kosher salt

    Directions

    1. Cut the potatoes lengthwise into 1.4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries.

    2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 365 degrees F. Line a baking sheet with paper towels and set aside.

    3. Fry each batch until golden brown, 3 to 4 minutes. Remove to the baking sheet lined with paper towels and season immediately with salt. Serve hot.

  • Bobby Flay's Grill It!
    by Bobby Flay, Stephanie Banyas , Sally Jackson
    ISBN 0307351424 (0-307-35142-4)
    Hardcover, Clarkson Potter

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    Book summary:

    Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.

    Whether youve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flays Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.

    Bobby knows how you shop and cook and knows you think I want burgers tonightnot I want to do a main course on the grill. As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.

    A truly comprehensive grill guide, Bobby Flays Grill It! also includes:

    * Bobbys take on charcoal versus gas grills (and how to pick one whatever your preference and budget)
    * A list of indispensable grilling tools
    * A guide to stocking the perfect grill pantry
    * A resource guide for high-quality ingredients, supplies, and accessories

    Simply put, Bobby Flays Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right.

  • Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge
    by Bobby Flay, Stephanie Banyas , Miriam Garron
    ISBN 0307719162 (0-307-71916-2)
    Hardcover, Clarkson Potter

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    Book summary:

    Fall into Cooking Featured Recipes from Bobby Flay's Throwdown!: Pumpkin Pie

    Bobby Flay: Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

    Makes 1 10-inch pie

    Cinnamon Crunch
    1/2 cup all-purpose flour
    1/2 cup quick-cooking rolled oats
    1/2 cup light muscovado sugar
    1 teaspoon ground cinnamon
    7 tablespoons unsalted butter, cut into small cubes, cold

    Crust
    2 cups graham cracker crumbs
    8 tablespoons (1 stick) unsalted butter, melted
    1D8 teaspoon ground cinnamon
    1 large egg, lightly beaten

    Filling
    3 large eggs
    3 large egg yolks
    3/4 cup dark muscovado sugar
    1/4 cup granulated sugar
    2 tablespoons molasses
    11/2 cups canned pumpkin puree
    11/4 teaspoons ground cinnamon, plus more for the top
    1 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/2 teaspoon fine salt
    1 cup heavy cream
    1/2 cup whole milk
    1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
    3 tablespoons unsalted butter, melted
    Bourbon-Maple Whipped Cream (recipe follows) for serving

    To make the cinnamon crunch, preheat the oven to 350F.

    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.

    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.

    Reduce the oven temperature to 300F.

    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.

    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.

    Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

    Bourbon-Maple Whipped Cream
    1 1/4 cups heavy cream, very cold
    1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
    2 tablespoons Grade B maple syrup
    1 to 2 tablespoons bourbon, to taste

    Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.

    Challenger: Michele Albano's Maple Pumpkin Pie with Pecan Streusel

    Makes 1 9-inch pie

    Pie Crust
    11/4 cups all-purpose flour, plus more for dusting
    1/2 teaspoon fine salt
    1/2 cup solid vegetable shortening, very cold
    1 to 2 tablespoons heavy cream, for brushing

    Pecan Streusel
    3/4 cup pecans, toasted and chopped
    1/4 cup firmly packed dark brown sugar
    2 tablespoons all-purpose flour
    1/2 teaspoon ground cinnamon
    2 tablespoons unsalted butter, diced, cold

    Filling
    2 cups pumpkin puree, preferably fresh
    2 tablespoons all-purpose flour
    1/3 cup firmly packed dark brown sugar
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cinnamon
    1/2 teaspoon fine salt
    1 1/4 cups heavy cream
    1 cup Grade B maple syrup
    3 large eggs, beaten
    Maple Whipped Cream (recipe follows), for serving

    To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.

    While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.

    Preheat the oven to 425F.

    Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.

    To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.

    Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.

    Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.

    Maple Whipped Cream
    2 cups heavy cream
    1/3 cup confectioners sugar
    1 teaspoon pure vanilla extract
    1/2 cup Grade B maple syrup, or to taste

    Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.

    Combine the cream, confectioners sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.


    More editions of Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge:

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    Coauthors & Alternates

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    Stephanie Banyas
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