Bobby Flay's Grilling For Life
Categories: Books, Cookbooks, Food & Wine, Outdoor Cooking


To sharpen your skills by the fire, Bobby Flay's Grilling for Life includes the sections “Equipment” (a very short list); “Fahrenheit 101,” a temperature chart that helps you navigate rare, medium, and well-done; “Meals in Minutes,” offering suggestions for the time-challenged; and “Party Foods,” great party menus for everything from a cocktail party to an Italian feast.

Dimensions: 8.13 x 0.9 x 9.13 inches
ISBN-13: 978-0743272728
Language: English
ISBN-10: 0743272722
Publisher: Scribner
Print length: 224 pages
Publication date: May 10, 2005
subtitle: Hardcover – May 10, 2005
author: Visit Amazon's Bobby Flay Page search results Bobby Flay
review: Editorial Reviews From Publishers Weekly Even though each recipe in Flay's new guide to grilling is accompanied by an analysis provided by nutritionist Joy Bauer (including number of calories and grams of carbs, sugar, fat, sodium and fiber), the Food Network star insists this is not a diet cookbook. Flay's goal, he says, is not to encourage high-protein living, but rather to give readers the nutritional information they need to support a healthy diet. Written with the help of Stephanie Banyas and Sally Jackson, the introduction and headnotes capture Flay's tone and provide clear direction and interesting tips. It's easy to make grilled food healthy, and therein lies Flay's test: he must make this book necessary—otherwise readers could just throw some chicken and veggies on the grill and call it a day. He rises to the challenge by skipping fake, processed foods like Splenda and bottled barbecue sauce, instead favoring fresh herbs, spices and "good carbs" such as multigrains and vegetables and "good fats" like olive oil and salmon. Flay is an advocate of moderation, and his trademark use of bold flavors in dishes like Grilled Red Snapper with Grapefruit-Thyme Mojo, and (skinless) Grilled Duck Breast with Black Pepper-Sweet Mustard Sauce bring out appealing contrasts and result in food that's satisfying even if it's reduced in calories, carbs or fat. (May 10) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From Booklist Just in time for a new season of outdoor cooking, television food-maven Flay (with coauthors) brings out another compilation of grilling recipes. This time Flay jumps on the carbohydrate-control bandwagon and designs recipes that reduce simple sugars without eliminating the complex carbohydrates that are less nutritionally negative. For those who think of grilling as a carnivorous endeavor, Flay begins with recipes that show how much vegetables profit from contact with a hot grill. Asparagus, fennel, mushrooms, and zucchini all gain additional taste and texture and combine perfectly with assorted herb and cheese vinaigrettes. Thanks to their relatively low-fat content, fish and shellfish make for healthful eating. Flay loves to season them with bits of mango or citrus fruits, whose acidity enhances what might be flat flavors. Hot peppers play a significant role here, in seasoning both seafood and red-meat choices. To wash down all these items, Flay includes some recipes for cocktails and nonalcoholic drinks. Grilled fruits, imaginatively dressed, make appropriately healthy dessert offerings. Mark Knoblauch Copyright © American Library Association. All rights reserved About the Author Bobby Flay is one of the most beloved -- and famous -- chefs in America. He is the food correspondent for CBS's The Early Show, appearing biweekly to report on food and cooking across America. In addition to his highly rated prime-time Food Network show Boy Meets Grill, his newest show, BBQ America with Bobby Flay, debuted in the summer of 2004. He is the chef-co-owner of two celebrated New York City restaurants, Mesa Grill and Bolo, which recently received a three-star rating from The New York Times, and is opening Mesa Grill Las Vegas in the summer of 2004. This is his fifth book. Excerpt. © Reprinted by permission. All rights reserved. Bobby Flay's Grilling For Life 75 Healthier Ideas for Big Flavor from the Fire By Bobby Flay Scribner Copyright ©2005 Bobby Flay All right reserved. ISBN: 0743272722 Introduction First things first: I am not a nutritionist. I am a chef. I am not looking to create a new diet fad. Nor am I trying to jump on somebody else's bandwagon. What I am looking to do is to show how a healthy lifestyle can be enhanced by delicious meals from the grill. And this isn't just any food, for there are plenty of diet books and magazines with nutritionally sound (and a lot of bland) recipes out there already. This is the food that people want to eat -- exciting, full of flavor -- and it just so happens that you can make all of it while keeping within the guidelines of many of the current popular diets. Modifying the way you eat doesn't mean that you shouldn't really enjoy your food or that you can't feel proud to serve it to family and friends. I could never put a dish on the table that I didn't feel met both of those standards. I'm not talking no carbs or low carbs, nonfat or low-fat. I am talking about the right carbs, the right fats. I can't write a book about something I don't believe in. I have always been a supporter of all things in moderation, and this book has nothing but heart and body healthy choices all the way. You would have to be living under a rock not to have noticed the carbohydrate-cutting diets that have flooded the media and, in turn, totally changed the way Americans eat. I haven't spent one night in the kitchen of one of my restaurants in the past year without someone sending back the breadbasket or saying "No potatoes with that steak!" So I did a little research. And I think that some of these diets may be on to something--up to a point. But when I looked at the low-carb products and recipes out there -- the revised breads, the barbecue sauces -- I knew that I could never cook or eat that way. Soy flour may have its place, but it's not in my kitchen. And Splenda -- what is that? Beyond the taste, it's just not natural. Sucralose (the base of Splenda) is a chlorocarbon. I'm not eating chlorine. I can make some adjustments, but this can't be about substitutions. Too many recipes out there advocate the use of fake, processed food. I care too much about taste (among other things) to do that. I believe in purity of flavor. I'm not going to use sugar substitutes or imitation anything, but I do present a variety of dishes that will fit perfectly with today's carb-conscious lifestyle. Healthy grilling seems too simple to even need a book. Maybe you think that grilling is nothing more than a hunk of meat tossed on the grill. But if you know anything about me and the way I cook, you know that I can never leave it at that. I want taste! I want excitement! I'll show you how to take your proteins from basic to outstanding without using the unwanted carbs found in many of today's prepared sauces and marinades. I think that the grill is the perfect instrument for preparing healthy, flavorful food. The grill, however, isn't the true focus of this book. Well-balanced and delicious food is. So go ahead and use a charcoal grill, a gas grill, a grill pan on the stove, or pop something under the broiler. In this instance, I think it's fair to say that how you cook is less important than what you cook. And this book is not all meat -- no way! I believe that we need a full and balanced diet to be happy and healthy. Like I said earlier, it's all about making the right choices with the right foods, all without overloading on artery-clogging fats. Heart-healthy oils like olive and canola, omega-3-rich fish like salmon, tons of veggies chock-full of fiber -- they are all in here. I wanted to include some fantastic complex carbohydrates, too, with grilled buckwheat flatbread, salads with great grains like farro and bulgur, and whole-grain bread as the base for my sandwiches and burgers. Not only are they delicious, but complex carbohydrates are also so good for you -- they fight heart disease and are slower to break down in your body, leaving you feeling fuller longer. I have a signature style, and I want to demonstrate how that style can be used to enhance the flavors of all of your carb-conscious favorites and show you the way to a few new ones. And, yes, I might have to make some modifications to reduce carb intake. But remember, it will still be all about flavor! I would never do anything less. I set out to write this book because I felt that people were getting too caught up in this crazy, carbless nonfat world. I believe that we should be able to eat everything -- in reasonable portions. That being said, I wanted to find a way to bring good nutritious foods -- and especially good carbs -- back into the mix, while keeping my emphasis on flavor. I have definitely made concessions in order to keep the numbers in check, but this is not a low-calorie, low-fat, low-sodium book. There are many recipes in here that do meet those standards, and if you are eating by the numbers, you should be able to find quite a few options. I don't know anyone who wants to eat a big steak or lobster with butter every night of the week, and you shouldn't. Remember -- moderation! That also means, however, there should be a time to indulge. I've made space for those indulgences. Don't cut out all carbs or fats; just pick the right ones. Don't indulge in heavy food every night; know when to celebrate with a special meal. I promise you can do it all, and with more flavor than you ever imagined. Just start with some good carb grilling! Copyright © 2005 by Boy Meets Grill, Inc. Continues... Excerpted from Bobby Flay's Grilling For Life by Bobby Flay Copyright ©2005 by Bobby Flay. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site. Read more