Meet Bobby Flay here on Friday

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Iron Chef Bobby Flay is barnstorming the U.S. in support of Bobby Flay’s Barbecue Addition, his new cookbook.

You can meet him at two Philly-area stops: at noon Friday, April 26 at the Williams Sonoma store in the King of Prussia mall. (His appearance at 6 p.m. Friday, April 26 at the Wegmans store at 50 Foundry Way  in Malvern is sold out, but you can buy a book there and glimpse him from afar.)

Like many free book signings, you have to buy a book in advance to get in line.

Williams Sonoma is still accepting walk-in or phone reservations for the appearance in King of Prussia. You can call 610-265-5970 and order the book ($35). Note that Flay will only personalize copies of Bobby Flay’s Barbecue Addiction purchased at Williams-Sonoma.

I'm going to make this easy for one reader. I'll get you through the line at the Williams-Sonoma stop for an autograph and a free book. Williams-Sonoma also will give you a nifty prize pack for you home grillers: a stainless-steel smoker box, stuffed burger press and grill wrangler.

Sweepstakes entry is here.

Enter by 4 p.m. Thursday, April 25. Winner, chosen at random, will be notified right away.

Update: Our winner was Hugh McGinniss of Chalfont, who got to meet Flay with his wife, Jennifer.

Here's a recipe from Bobby Flay's Barbecue Addiction for Coleslaw with Creamy Cumin-Lime-Dill Vinaigrette:

Serves 4 t o 6 

½ cup mayonnaise

Grated zest of 1 lime

¼ cup fresh lime juice

1 teaspoon celery salt

½ teaspoon cumin seeds, toasted

1 tablespoon sugar

¼ cup chopped fresh dill

Kosher salt and freshly ground black pepper

1 head Napa cabbage, finely shredded

1 large carrot, julienned

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 small red onion, halved and thinly sliced

 

1. Whisk together the mayonnaise, lime zest, lime juice, celery salt, cumin seeds, sugar, and dill in a large bowl and season with kosher salt and pepper.

2. Add the cabbage, carrot, bell peppers, and onion and toss to coat in the dressing; season with kosher salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.

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