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Bobby Flay's Grilling For Life Hardcover – May 10, 2005

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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

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Product Details

  • Hardcover: 224 pages
  • Publisher: Scribner; First Edition edition (May 10, 2005)
  • Language: English
  • ISBN-10: 0743272722
  • ISBN-13: 978-0743272728
  • Product Dimensions: 8.1 x 0.9 x 9.1 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #336,658 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

48 of 56 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on May 22, 2005
Format: Hardcover Verified Purchase
`Grilling for Life' is the second Bobby Flay book I have reviewed and it is very similar to his last book. Like `Boy Gets Grill', it is relatively short at only 75 recipes to the earlier book's 125. It is correspondingly less expensive than similar celebrity cookbooks. At a list price of $22, it is worth about 120 recipes if it were priced at the celeb cookbook median of $35. The theme of the book is highlighted by a nutritional analysis of all the recipes plus a selection of recipes that naturally avoid empty calories, saturated fat, and excess sodium.

In addition to the low recipe count, you also get the budget treatment from the photography, which is almost entirely in black and white and almost entirely of small amateur looking snapshots of Bobby at the grill. The book has none of the insider culinary wisdom I have seen in my last two reviewed books written by chefs (Gordon Ramsay and Michael Schlow). On the other side of the coin, Bobby does give us some very nice, no nonsense introductory chapters on basic grilling equipment; cooking to safe meat temperatures; herbs, spices, and chiles; flavorings; and basic grilling how-tos. All of these sections are done in the confident style of someone who knows what he is talking about and without a trace of doubt. This is in spite of at least one egregious error that probably has Alton Brown cringing in his `Iron Chef America' anchor chair at his colleague's scientific gaff. The error was in Bobby's correctly rejecting an artificial sweetener for the very wrong reason that it contained chlorine. Just two pages later, Bobby sings to the importance and varieties of table salt, which is half chlorine and half sodium, an explosive metal!
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22 of 24 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on May 18, 2005
Format: Hardcover
Flay is grillin' genius and consummate spokesman for smoke in cooking. Here he takes off on carb craze by teaming up with a nutritionist to provide grillin' recipes with good carbs in mind. Further, the nutritionist (Joy Bauer) testifies that Flay utilizes lots of disease busting ingreds, e.g. olive oil, chile peppers, etc. He's interested here in purity of flavor.

Collection is extensive and creative, not just carb redos of some regulars, although some are included as well. Those tried so far are fabulous, e.g. Grilled Fennel and Orange Salad with Almonds and Mint; Grilled German Sweet Potato Salad; Red Cabbage and Beet Slaw; Grilled Spice-Rubbed Vidalia Onions; Buckwheat Pizza with Cilantro Pesto, Jack Cheese and Grilled Shrimp; Grilled Red Snapper with Grapefruit-Thyme Mojo; Souvlaki with Merguez Sausage and Pepper-Yogurt Sauce; Cantaloupe-Mint Agua Fresca;

Each recipe has great, clear instructions along with sections on equipment, sources, menu/party suggests.

Thus, this is serious consideration for the healthy conscious into great grillin' food for friends and family.
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10 of 10 people found the following review helpful By L. Bernstein on August 27, 2005
Format: Hardcover Verified Purchase
Bobby Flay's recipes are outstanding. I wouldn't dream of trying to compete with his selection of ingredients, but frankly, I cannot always get the freshest seafood where I live, my budget does not always allow for the purchase of expensive meats, and I do not always have the time to prepare some recipes.

I tried this book by first borrowing it from the Public Library. At first glance, I was not sure it would work for me, but then, on page 193, I read how Flay suggests mixing and matching his vinaigrettes, relishes, sauces to my needs. He also gives specific suggestions on what to pair with which type of protein, so I thought I would try it.

For example: My husband and I made the Grilled Chicken Breasts Stuffed with Goat Cheese with Green Chile-Cilantro Sauce. They are excellent, but the pounding, stuffing and grilling of the chicken breasts takes more time than our schedule often allows.

We vowed to enjoy the original recipe again as soon as possible, but in the meantime, we have used the Green Chile-Cilantro sauce for everything from our own, quick garlic-grilled chicken tacos to omelets (using the sauce with eggs came from a suggestion in the book). This single sauce recipe alone makes purchasing the book worthwhile.

Since then, I continue to experiment with fitting Flay's sauces and seasonings into my lifestyle and budget. I can take the simplest vegetable or protein, put a Flay sauce on top, and turn it into an impressive burst of flavor.

What is equally important: Flay includes the nutritional information on each recipe.
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10 of 11 people found the following review helpful By Educator of "Que" on February 22, 2006
Format: Hardcover
I liked the book but was surprised by the amount of fat in some of the recipes. Although I believe grilling is healthier than pan cooking or frying, I was surprised by the amount of recipes that had nothing to do with grilling. From salads to desserts. I was hoping for more on grilled desserts that are light and fresh off the grill. Liked the book, but was disappointing in many of the recipes and the fat count on alot of the recipes are high!
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