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)
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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 KnoblauchCopyright © American Library Association. All rights reserved