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. Hardcover,
224 pages.
