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Bobby Flay's Grilling For Life Hardcover – May 10, 2005
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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.
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
Top customer reviews
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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.
Publishers take note: A growing number of us want nutritional information in ALL cookbooks, regardless of the type of recipes they contain -- those of us who love great food yet also love to take care of ourselves -- those of us who are not looking for "diet" recipes, but rather want the highest quality recipes with the perfect ingredients. Taste mixed with portion control is what is important to us, and having the nutritional information is a wonderful asset that allows us to enjoy whatever we want.
Amazon, perhaps you will take note, too? How about allowing us to search your cookbook selections by showing us exactly which cookbooks contain nutritional information and which ones do not?
This is an outstanding cookbook you will really USE. I had to purchase it.
Bobby Flay's recipes are easy to follow with ingredients that are at most local stores. I have purchased
several of his books - and his style never disappointed me..