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1 Local Warehouse Cooking and Food- Barbecue Grill Cookouts

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

by

Bobby Flay's Grilling for Life: 75 Healthier Ideas for Big Flavor from the Fire Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"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." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Hot on the heels of his New York Times bestseller Bobby Flay's Boy Gets Grill, Flay's new cookbook fuses two of America's passions — grilling and carb-watching — just in time to launch into the grilling season.

About the Author

Bobby Flay is one of the most beloved — and famous — chefs in America. He is the food correspondent for CBS's The Early Show, appearing biweekly to report on food and cooking across America. In addition to his highly rated prime-time Food Network show Boy Meets Grill, his newest show, BBQ America with Bobby Flay, debuted in the summer of 2004. He is the chef-co-owner of two celebrated New York City restaurants, Mesa Grill and Bolo, which recently received a three-star rating from The New York Times, and is opening Mesa Grill Las Vegas in the summer of 2004. This is his fifth book.

Table of Contents

Foreword

Introduction

Equipment

Fahrenheit

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 Cheese

Red 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 Aioli and Chives

Pickled Jalapenos

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 Sauce

Grilled 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 Jalapeno Pesto

Grilled Lobster Tails with Hot Ginger-Green Onion Vinaigrette

"Barbecued" Mahimahi with Yellow Pepper-Cilantro Pesto

Grilled Halibut with Grilled Eggplant Salad

Yucatan Marinated Halibut in Banana Leaves with Pineapple-Orange Relish

Grilled Jerk-Rubbed Grouper with Hot Vinegar Sauce

Grilled 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 Watercress

Tuna 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

Grilled Turkey Burgers with Monterey Jack, Poblano Pickle Relish, and Avocado Mayonnaise

Grilled Turkey Cutlets with Sage-Lemon Pesto

Bricked Rosemary Chicken with Lemon

Balsamic-Thyme-Glazed Duck Breasts

Grilled Duck Breast with Black Pepper-Sweet Mustard Sauce

Pork, Beef, and Lamb

Pork Tenderloin Crusted with Green Onion, Jalapeno, and Ginger

Grilled Fennel-Spiced Pork Chops with Sage-Lemon Vinaigrette

Pork Satay with Red Chile-Peanut Sauce and Napa Cabbage-Green Onion Slaw

Espresso-Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce

Garlic-Mustard-Grilled Beef Skewers

Green Chile Burgers

Black Pepper-Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa

Grilled Beef Filet with Arugula and Parmesan

Grilled T-Bone Steaks with Garlic-Chile Oil

Red Wine-Rosemary-Marinated Flank Steak with Lemony White Beans

Smoky and Fiery Skirt Steak with Avocado-Oregano Relish

Harissa-Marinated Lamb Skewers on Farro Salad with Pine Nuts and Goat Cheese

Grilled Lamb Chops and Oregano Vinaigrette with Radish Tzatziki

Lamb Burgers with Tomato-Mint Salsa and Feta Cheese

Souvlaki with Merguez Sausage and Piquillo Pepper-Yogurt Sauce

Yogurt-Mint-Marinated Grilled Leg of Lamb

Drinks and Desserts

Cantaloupe-Mint Agua Fresca (Mexican Fruit Cooler)

Green Tea Mint Iced Tea

Pomegranate Margarita

White Nectarine Bellini

Grilled Apricots with Bittersweet Chocolate and Almonds

Strawberries with Ricotta Cream

Grilled Plums with Spiced Walnut-Yogurt Sauce

Grilled Figs with Vanilla-Orange Creme Fraiche and Toasted Pistachios

Mix and Match

Meals in Minutes

Party Foods

Sources

Index

Product Details

ISBN:
9780743272728
Author:
Flay, Bobby
Publisher:
Scribner Book Company
Subject:
Barbecue cookery
Subject:
Methods - Barbecue & Grilling
Subject:
Regional & Ethnic - American - General
Subject:
Methods - Outdoor
Subject:
Health & Healing - General
Subject:
General Cooking
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Boy meets Grill; Bar Americain; Mesa Grill; Miracle Grill; grilling; BBQ; grilling guide; Gato; steak; hot off the grill; Food Network; celebrity chef; restaurateur; NYC restaurant; Memorial Day; grilling season; Throwdown
Copyright:
Edition Description:
Hardback
Publication Date:
May 2005
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
1 8-page 4/c insert, 26 b/w t/o
Pages:
224
Dimensions:
9.12 x 8.12 in 23.73 oz

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Related Subjects

Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Special Diets » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts

Bobby Flay's Grilling for Life: 75 Healthier Ideas for Big Flavor from the Fire Used Hardcover
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$11.95 In Stock
Product details 224 pages Scribner Book Company - English 9780743272728 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Hot on the heels of his New York Times bestseller Bobby Flay's Boy Gets Grill, Flay's new cookbook fuses two of America's passions — grilling and carb-watching — just in time to launch into the grilling season.
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