Bobby Flay's Grilling For Life : 75 Healthier Ideas for Big Flavor From the Fire

Cover; Title; Dedication; Acknowledgments; Contents; Foreword; Introduction; Equipment; Fahrenheit 101; Herbs and Spices; Flavorings; How to ...; Vegetables; Grilled Asparagus and Egg Salad with Tarragon-Caper Vinaigrette; Grilled Antipasto with Gorgonzola Vinaigrette; Grilled and Marinated Zucchini and Yellow Squash; Grilled Asian-Style Eggplant Salad; Grilled Zucchini Succotash; Grilled Fennel and Orange Salad with Almonds and Mint; Grilled German Sweet Potato Salad; Grilled Sweet Potato Salad with Pancetta and Rosemary Vinaigrette;Grilling is the most basic method of cooking there is. It dates back to the time of cavemen -- food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes. Until now. -- and Bobby believes that we all need a full and balanced diet to be happy and healthy, so the book has everything you need to keep grilling for life: veggies chock-full of fiber; delicious complex carbohydrates (the -- 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.

Grilling is the most basic method of cooking there is. It dates back to the time of cavemen — food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes.

Until now. Bobby Flay's Grilling for Life is, first and foremost, about getting the biggest, boldest flavor possible from food and fire while making healthy choices all the way. Imagine a lifetime of Espresso Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce; Bricked Rosemary Chicken with Lemon; Chinese Chicken Salad with Red Chile-Peanut Dressing; Grilled Beef Filet with Arugula and Parmesan; Grilled Salmon with Lemon, Dill, and Caper Vinaigrette; and Garlic-Red Chile-Thyme-Marinated Shrimp.

For food that is good for you and full of his signature big style and big flavor, Bobby Flay will teach you how to use herbs, spices, heart-healthy oils, citrus zests and juices, honey, and vinegars in place of sugary commercial sauces and marinades. He'll show you how to enhance flavor by toasting nuts, seeds, and spices on the grill; roasting garlic in a covered grill to add to vinaigrettes and marinades; and grilling slices of lemon, lime, and grapefruit to serve on the side.

Bobby believes that we all need a full and balanced diet to be happy and healthy, so the book has everything you need to keep grilling for life: veggies chock-full of fiber; delicious complex carbohydrates (the right carbs) that not only fight heart disease but break down slowly, leaving you feeling fuller longer; fish rich in omega-3 oils; and, of course, the full range of proteins.

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.

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 2005 Reed Business Information.

Cover Title Dedication Acknowledgments Contents Foreword Introduction Equipment Fahrenheit 101 Herbs and Spices Flavorings How to ... Vegetables Grilled Asparagus and Egg Salad with Tarragon-Caper Vinaigrette Grilled Antipasto with Gorgonzola Vinaigrette Grilled and Marinated Zucchini and Yellow Squash Grilled Asian-Style Eggplant Salad Grilled Zucchini Succotash Grilled Fennel and Orange Salad with Almonds and Mint Grilled German Sweet Potato Salad Grilled Sweet Potato Salad with Pancetta and Rosemary Vinaigrette Grilled Portobello Mushrooms Stacked with Spinach and Manchego CheeseRed Cabbage and Beet Slaw Bulgur Salad with Green Onion Vinaigrette Grilled Spice-Rubbed Vidalia Onions Twice-Grilled Peppers with Buffalo Mozzarella and Caper-Basil Vinaigrette Grilled New Potatoes with Lemon-Garlic Aïoli and Chives Pickled Jalapeños Fish and Shellfish Buckwheat Pizza with Cilantro Pesto, Jack Cheese, and Grilled Shrimp Garlic-Red Chile-Thyme-Marinated Shrimp Grilled Prawns with Spicy Fresh Pepper Sauce Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette Grilled Shrimp Escabeche Grilled Shrimp in Lettuce Leaves with Serrano-Mint SauceGrilled Clams on the Half-Shell with Bacon, Garlic, and Hot Pepper Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette Grilled Sea Scallops with Avocado Vinaigrette and Jalapeño Pesto Grilled Lobster Tails with Hot Ginger-Green Onion Vinaigrette "Barbecued" Mahimahi with Yellow Pepper-Cilantro Pesto Grilled Halibut with Grilled Eggplant Salad Yucatán Marinated Halibut in Banana Leaves with Pineapple-Orange Relish Grilled Jerk-Rubbed Grouper with Hot Vinegar SauceGrilled Red Snapper with Grapefruit-Thyme Mojo Grilled Red Snapper with Green Romesco Sauce Grilled Salmon with Anchovy Vinaigrette and Grilled Pepper and Black Olive Relish Grilled Salmon with Lemon, Dill, and Caper Vinaigrette Whole Sea Bass with Charred Serrano-Basil Vinaigrette Grilled Brook Trout with Horseradish and Tarragon Tartar Sauce Grilled Tuna with White Bean Salad Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise Grilled Tuna with Fennel-Tomatillo Relish Grilled Tuna Burgers with Green Onion Mayonnaise and WatercressTuna au Poivre Salad with Creamy Tarragon-Garlic Vinaigrette Poultry Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette Grilled Chicken Breasts Stuffed with Goat Cheese with Green Chile-Cilantro Sauce Chinese Chicken Salad with Red Chile-Peanut Dressing Spanish-Spiced Chicken with Mustard-Green Onion Sauce Grilled Chicken Tenders with Spicy Chipotle Sauce and Blue Cheese-Yogurt Sauce The man who got America fired up about grilling shares 75 flavor-packed, healthy recipes so you can have food that’s chock-full of flavor and nutrition and big, bold flavor. Grilling is the most basic method of cooking there is. It dates back to the time of cavemen—food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes. Until now. Bobby Flay's Grilling for Life is, first and foremost, about getting the biggest, boldest flavor possible from food and fire while making healthy choices all the way. Imagine a lifetime of Espresso Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce; Bricked Rosemary Chicken with Lemon; Chinese Chicken Salad with Red Chile-Peanut Dressing; Grilled Beef Filet with Arugula and Parmesan; Grilled Salmon with Lemon, Dill, and Caper Vinaigrette; and Garlic-Red Chile-Thyme-Marinated Shrimp. For food that is good for you and full of his signature big style and big flavor, Bobby Flay will teach you how to use herbs, spices, heart-healthy oils, citrus zests and juices, honey, and vinegars in place of sugary commercial sauces and marinades. He'll show you how to enhance flavor by toasting nuts, seeds, and spices on the grill; roasting garlic in a covered grill to add to vinaigrettes and marinades; and grilling slices of lemon, lime, and grapefruit to serve on the side. Bobby believes that we all need a full and balanced diet to be happy and healthy, so the book has everything you need to keep grilling for life: veggies chock-full of fiber; delicious complex carbohydrates (the right carbs) that not only fight heart disease but break down slowly, leaving you feeling fuller longer; fish rich in omega-3 oils; and, of course, the full range of proteins. 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. Chef and star of Beat Bobby Flay shares 75 flavor-packed, healthy BBQ recipes so you can have food that's chock-full of flavor and nutrition and big, bold flavor. Grilling is the most basic method of cooking there is. It dates back to the time of cavemen—food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes. Until now. Bobby Flay's Grilling for Life is, first and foremost, about getting the biggest, boldest flavor possible from food and fire while making healthy choices all the way. Imagine a lifetime of Espresso Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce; Bricked Rosemary Chicken with Lemon; Chinese Chicken Salad with Red Chile-Peanut Dressing; Grilled Beef Filet with Arugula and Parmesan; Grilled Salmon with Lemon, Dill, and Caper Vinaigrette; and Garlic-Red Chile-Thyme-Marinated Shrimp. For food that is good for you and full of his signature big style and big flavor, Bobby Flay will teach you how to use herbs, spices, heart-healthy oils, citrus zests and juices, honey, and vinegars in place of sugary commercial sauces and marinades. He'll show you how to enhance flavor by toasting nuts, seeds, and spices on the grill; roasting garlic in a covered grill to add to vinaigrettes and marinades; and grilling slices of lemon, lime, and grapefruit to serve on the side. Bobby believes that we all need a full and balanced diet to be happy and healthy, so the book has everything you need to keep grilling for life: veggies chock-full of fiber; delicious complex carbohydrates (the right carbs) that not only fight heart disease but break down slowly, leaving you feeling fuller longer; fish rich in omega-3 oils; and, of course, the full range of proteins. 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. Grilling is the most basic method of cooking there is. It dates back to the time of cavemen -- food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes. Until now. Bobby Flay's Grilling for Life is, first and foremost, about getting the biggest, boldest flavor possible from food and fire while making healthy choices all the way. Imagine a lifetime of Espresso Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce; Bricked Rosemary Chicken with Lemon; Chinese Chicken Salad with Red Chile-Peanut Dressing; Grilled Beef Filet with Arugula and Parmesan; Grilled Salmon with Lemon, Dill, and Caper Vinaigrette; and Garlic-Red Chile-Thyme-Marinated Shrimp. For food that is good for you and full of his signature big style and big flavor, Bobby Flay will teach you how to use herbs, spices, heart-healthy oils, citrus zests and juices, honey, and vinegars in place of sugary commercial sauces and marinades. He'll show you how to enhance flavor by toasting nuts, seeds, and spices on the grill; roasting garlic in a covered grill to add to vinaigrettes and marinades; and grilling slices of lemon, lime, and grapefruit to serve on the side. Bobby believes that we all need a full and balanced diet to be happy and healthy, so the book has everything you need to keep grilling for life: veggies chock-full of fiber; delicious complex carbohydrates (the right carbs) that not only fight heart disease but break down slowly, leaving you feeling fuller longer; fish rich in omega-3 oils; and, of course, the full range of proteins. 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.